User:Yerbouti/cherry cinnamon - Revision history

Yerbouti: /* The Search for Cherry Cinnamon Beer */

2010-07-10T14:05:55Z

The Search for Cherry Cinnamon Beer

Yerbouti at 14:04, 10 July 2010

2010-07-10T14:04:44Z

Yerbouti: /* The Search for Cherry Cinnamon Beer */

2010-07-10T14:00:41Z

The Search for Cherry Cinnamon Beer

Yerbouti at 12:59, 10 July 2010

2010-07-10T12:59:23Z

Yerbouti: /* The Search for Cherry Cinnamon Beer */

2010-06-08T12:01:25Z

The Search for Cherry Cinnamon Beer

Yerbouti: /* The Search for Cherry Cinnamon Beer */

2010-06-08T11:59:02Z

The Search for Cherry Cinnamon Beer

Show changes

Yerbouti: /* The Search for Cherry Cinnamon Beer */

2010-06-07T14:41:10Z

The Search for Cherry Cinnamon Beer

Yerbouti: New page: == The Search for Cherry Cinnamon Beer == I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this: '''Adn: 786, 71...

2010-06-07T14:39:00Z

New page: == The Search for Cherry Cinnamon Beer == I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this: '''Adn: 786, 71...

New page

== The Search for Cherry Cinnamon Beer ==

I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this:

'''Adn: 786, 7118'''

Brief Description: Nonalcoholic Soup

--- Alcohol:

0 ---
--- Color: 0 ---
--- Mold: 0 ---
--- Vitamins: 0 ---

--- Glucose (sweet): 0 ---
--- Maltose (sweet): 0 ---
---

Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 ---
---

Lactic Acid (sour): 0 ---
--- Acetic Acid (sour): 0 ---

Microbes Detected: Yeast-24 Acetobacter-30

Lactobacillus-12 Yeast-10 Lactobacillus-53

Lactobacillus-92 Yeast-72 Yeast-49 Acetobacter-62

Yeast-19 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89

Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31

Yeast-8

----

Then I attempted a test beer here with 150 Honey and 20 Raw Malt at start, nothing at finish and open kettle.

Brief Description: Grassy Beer

--- Alcohol: 1225 ---
--- Color: 20 ---
--- Mold: 0 ---
--- Vitamins: 98 ---

--- Glucose (sweet): 295 ---
--- Maltose (sweet): 100 ---
--- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 ---
--- Lactic Acid (sour): 0 ---
--- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 236 ---
--- Orange Flavor (fruity): 23 ---
--- Banana Flavor (fruity): 23 ---
--- Cherry Flavor (fruity): 221 ---
--- Date Flavor (fruity): 103 ---
--- Honey Flavor (fruity): 162 ---
--- Nutmeg Flavor (slightly bitter): 61 ---
--- Cinnamon Flavor (slightly bitter): 533 ---
--- Tannin Flavor (very bitter): 118 ---
--- Grassy Flavor (unpleasant): 287 ---
--- Nasty Flavors (unpleasant): 47 ---

Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Acetobacter-62 Yeast-19 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8

@@ Line 3: / Line 3: @@
 '''SUCCESS!!'''
-Big thank you to '''[[Users:Kanara | Kanara]]''' for figuring out the recipe
+Big thank you to '''[[User:Kanara | Kanara]]''' for figuring out the recipe
 Honey@1176 30 Med Malt @1176, seal at 850

@@ Line 3: / Line 3: @@
 '''SUCCESS!!'''
-Big thank you to Kanara for figuring out the recipe
+Big thank you to '''[[Users:Kanara | Kanara]]''' for figuring out the recipe
 Honey@1176 30 Med Malt @1176, seal at 850

← Older revision		Revision as of 14:00, 10 July 2010
Line 5:		Line 5:
	Big thank you to Kanara for figuring out the recipe		Big thank you to Kanara for figuring out the recipe
	160 Honey@1176 30 Med Malt @1176, seal at 850		160 Honey@1176 30 Med Malt @1176, seal at 850
		+
		+
		+
		+	Brief Description: Very Potent Fruity Spicy Sweet Beer. Hint of cinnamon flavor. Hint of cherry flavor.
		+
		+	--- Alcohol: 1359 ---
		+	--- Color: 89 ---
		+	--- Mold: 0 ---
		+	--- Vitamins: 66 ---
		+
		+	--- Glucose (sweet): 175 ---
		+	--- Maltose (sweet): 300 ---
		+	--- Lactose (sweet): 0 ---
		+
		+	--- Citric Acid (sour): 0 ---
		+	--- Lactic Acid (sour): 126 ---
		+	--- Acetic Acid (sour): 0 ---
		+
		+	--- Barley Flavor (pleasant): 177 ---
		+	--- Orange Flavor (fruity): 25 ---
		+	--- Banana Flavor (fruity): 26 ---
		+	--- Cherry Flavor (fruity): 307 ---
		+	--- Date Flavor (fruity): 77 ---
		+	--- Honey Flavor (fruity): 173 ---
		+	--- Nutmeg Flavor (slightly bitter): 74 ---
		+	--- Cinnamon Flavor (slightly bitter): 395 ---
		+	--- Tannin Flavor (very bitter): 59 ---
		+	--- Grassy Flavor (unpleasant): 46 ---
		+	--- Nasty Flavors (unpleasant): 42 ---
		+
		+	Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10

← Older revision		Revision as of 12:59, 10 July 2010
Line 1:		Line 1:
	== The Search for Cherry Cinnamon Beer ==		== The Search for Cherry Cinnamon Beer ==

		+	'''SUCCESS!!'''
		+
		+	Big thank you to Kanara for figuring out the recipe
		+	160 Honey@1176 30 Med Malt @1176, seal at 850
		+
		+
		+	--------------
	I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this:		I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this:

← Older revision		Revision as of 12:01, 8 June 2010
Line 114:		Line 114:
	Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8		Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8

−	~~------~~
−	~~start 160H 10RM~~

−
−	~~Brief Description: Vinegar Beer~~
−
−	~~--- Alcohol: 778 ---~~
−	~~--- Color: 10 ---~~
−	~~--- Mold: 0 ---~~
−	~~--- Vitamins: 3 ---~~
−
−	~~--- Glucose (sweet): 86 ---~~
−	~~--- Maltose (sweet): 50 ---~~
−	~~--- Lactose (sweet): 0 ---~~
−
−	~~--- Citric Acid (sour): 0 ---~~
−	~~--- Lactic Acid (sour): 313 ---~~
−	~~--- Acetic Acid (sour): 433 ---~~
−
−	~~--- Barley Flavor (pleasant): 119 ---~~
−	~~--- Orange Flavor (fruity): 13 ---~~
−	~~--- Banana Flavor (fruity): 14 ---~~
−	~~--- Cherry Flavor (fruity): 213 ---~~
−	~~--- Date Flavor (fruity): 24 ---~~
−	~~--- Honey Flavor (fruity): 165 ---~~
−	~~--- Nutmeg Flavor (slightly bitter): 45 ---~~
−	~~--- Cinnamon Flavor (slightly bitter): 75 ---~~
−	~~--- Tannin Flavor (very bitter): 60 ---~~
−	~~--- Grassy Flavor (unpleasant): 138 ---~~
−	~~--- Nasty Flavors (unpleasant): 16 ---~~
−
−	Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8

	------		------

← Older revision		Revision as of 14:41, 7 June 2010
Line 74:		Line 74:

	Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Acetobacter-62 Yeast-19 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8		Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Acetobacter-62 Yeast-19 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8
		+
		+	----
		+
		+	Now I can use help from smarter beer makers - the cinnamon flavor is more than double the cherry although both are strong enough. Is there a way to boost the cherry flavor?