Guides/Beer - Revision history

Solaris at 14:14, 20 October 2011

2011-10-20T14:14:29Z

Hekatef: /* Fermentation Timing */

2011-10-17T19:48:14Z

Fermentation Timing

Hekatef: /* The Brewing Phase */

2011-10-11T16:01:11Z

The Brewing Phase

Hekatef: /* The Brewing Phase */

2011-10-11T15:55:07Z

The Brewing Phase

Hekatef: /* Beer Attributes */

2011-10-11T15:15:44Z

Beer Attributes

Hekatef: /* Unsuccessful Brews */

2011-10-11T15:14:41Z

Unsuccessful Brews

Hekatef at 19:45, 10 October 2011

2011-10-10T19:45:58Z

Hekatef: /* Beer Characteristics */

2011-10-04T17:59:11Z

Beer Characteristics

Hekatef: /* Flavors */

2011-10-04T17:54:01Z

Flavors

Hekatef: /* Flavors */

2011-10-04T17:53:27Z

Flavors

← Older revision		Revision as of 14:14, 20 October 2011
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	* '''Yeast-90''' (Cherry, Date)		* '''Yeast-90''' (Cherry, Date)

		+	'''Note''': An important aspect is how much time each yeast has to do its job. How much time is between the yeasts, and how close is the final yeast to 0. usually you want big time intervals, so the processes can run to the max, but sometimes you can actually benefit from short time intervals, either allowing more flavor from the second yeast, or in some cases pushing the max alcohol (if the second yeast is allowed to grow more, the final 'bite' will be bigger). This also means that in theory you could gain new flavor combinations from a combination of 2 high-alcohol yeasts with a short time interval between them. - ''Solaris''

	== Tools ==		== Tools ==

@@ Line 239: / Line 239: @@
 And so on.
-When microbes enter a kettle, they do so at the start of a tick.  There are thus about 100 different possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.
+When microbes enter a kettle, they do so at the start of a tick.  There are thus about 100 effective possible entry times for microbes: 2388, 2364, 2340, ... 1236, 1212, 1188, etc.
 === How Microbes Behave ===

@@ Line 108: / Line 108: @@
 * '''Glucose''' is a sugar, and is provided by all ingredients, but most of all by honey.  Malt and wheat provide only a little bit.  Glucose is twice as sweet as maltose, but it's also the first sugar targeted by hungry microbes, so your typical beer will have very little glucose left over.
-* '''Maltose''' is a sugar provided by wheat and malt.  Yeasts and other microbes start eating maltose only after there's no more glucose to be had; thus, most of the leftover sugar in a brew will generally be maltose.
+* '''Maltose''' is a sugar provided by wheat and malt.  Yeasts and other microbes start eating maltose only after there's no more glucose to be had; thus, most of the leftover sugar in a brew will normally be maltose.
 * '''Color''' is created by wheat and malt.  (Honey is colorless.)  The darker the roast of the grain, the darker the color.  Also, the earlier in the brewing phase you add the grain, the darker the color.
-* '''Vitamins''', which are consumed by microbes during fermentation, are created by grain and, to a lesser extent, honey. The later in the brewing phase you add the ingredient, the more vitamins are created. The darker the roast of the grain, the fewer vitamins
+* '''Vitamins''', which are consumed by microbes during fermentation, are created by grain and, to a lesser extent, honey. The later you add the ingredient, the more vitamins are created. The darker the roast of the grain, the fewer vitamins it creates.
 * '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all.  The counterpart flavor in wheat beer is '''Bread'''.
 * '''Bread flavor''' is created by wheat.  The earlier in the brewing phase you add the wheat, the stronger the Bread flavor. Raw wheat gives twice as much Bread flavor as light, medium, and dark roasted wheat; burnt wheat has no Bread flavor at all.

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 The brewing phase lasts for 1200 seconds, or roughly 20 minutes. At any time during this phase, you may add ingredients (honey, malt, and wheat) to the kettle. The type and amount of these ingredients will determine some of the attributes of your beer. These attributes are further modified by the time at which the ingredient is added.
-* '''Glucose''' is a sugar, and is provided by all ingredients. Honey adds 10 glucose per unit. Light, medium, and dark roasted malt add 2 glucose per unit. Raw malt adds 1 glucose per unit. Burnt malt adds no glucose. Wheat provides 120% of the glucose of a similarly roasted malt.
+* '''Glucose''' is a sugar, and is provided by all ingredients, but most of all by honey.  Malt and wheat provide only a little bit.  Glucose is twice as sweet as maltose, but it's also the first sugar targeted by hungry microbes, so your typical beer will have very little glucose left over.
-* '''Maltose''' is a sugar created by grain. Light, medium, and dark roasted malt add 10 maltose per unit. Raw malt adds 5 maltose per unit. Burnt malt adds 2 maltose per unit. Wheat provides half the maltose of a similarly roasted malt.
+* '''Maltose''' is a sugar provided by wheat and malt.  Yeasts and other microbes start eating maltose only after there's no more glucose to be had; thus, most of the leftover sugar in a brew will generally be maltose.
 * '''Barley flavor''' is created by malt. The earlier in the brewing phase you add the malt, the stronger the barley flavor. Raw malt gives twice as much barley flavor as light, medium, and dark roasted malt. Burnt malt has no barley flavor at all.  The counterpart flavor in wheat beer is '''Bread'''.
@@ Line 115: / Line 117: @@
 * '''Honey flavor''' is created by honey. It works the opposite of barley flavor: the later in the brewing phase you add the honey, the stronger the honey flavor.
 ** In addition, Honey flavor is produced by yeast whenever there is malt in the brew.  This is added to any Honey flavor created by the ingredients.  The amount of flavor created per alcohol varies by yeast.
 * '''Tannin''', a bitter flavor, is created by malt. The earlier in the brewing phase you add the malt, the greater the effect on tannin. Also, the darker the roast of the malt, the less tannin it creates.
 * '''Grassy flavor''' is created by raw and light roasted malt. (Grassy flavor can also be created by yeast during fermentation.) The earlier in the brewing phase you add the malt, the greater its effect on grassy flavor. Raw malt adds significantly more grassy flavor than light roasted malt. If grassy flavor goes above 100, your beer will be undrinkable.  The counterpart flavor in wheat beer is '''Herbal'''.
 * '''Herbal flavor''' is created by raw and light roasted wheat.  It functions the same as Grassy flavor does with malt beer, except that a high Herbal does not appear to ruin a brew.
-Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used. They are not created by the ingredients.
+Note that Banana, Blackberry, Cherry, Date, Grapefruit, Orange, Pear, Prune, Jasmine, Vanilla, Cinnamon, Clove, Nutmeg, and Nasty flavors are determined entirely by the yeast being used.  They are not created until the fermentation phase, when the yeasts get to work.

@@ Line 403: / Line 403: @@
 * '''Tannin'''
 :A very bitter flavor produced by malt and wheat.
 * '''Grassy'''
 :An unpleasant flavor, produced by yeasts or by raw or light malt. Too much grassy flavor will produce undrinkable Grassy Beer.

@@ Line 483: / Line 483: @@
 * '''Grassy Beer (undrinkable)'''
 :Grassy > 100
 * '''Moldy Beer (undrinkable)'''
 :Mold > 50

← Older revision		Revision as of 19:45, 10 October 2011
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	* '''Yeast-90''' (Cherry, Date)		* '''Yeast-90''' (Cherry, Date)

−	~~== Practical Beer Making ==~~
−
−	~~Figuring out what will result in good beer takes three steps:~~
−	* finding and isolating a yeast,
−	* finding out what the yeast does,
−	* and then using that information to make beer.
−
−
−	~~=== How to Find Out What a Yeast Does, or the Fermentation Phase ===~~
−	~~Once you have isolated a yeast, if it has not already been analyzed, run a couple of test beers.~~
−
−	Making beer is just like doing a yeast test, except that a brewing period, 1200 Teppy seconds long, is added BEFORE the fermentation period. During brewing, you can add honey and the various malts at any time, though it calculates results in 12-second "ticks." Once you've finished brewing, it immediately goes into fermentation, and you should close the lid at a time that will catch the yeast(s) you want but no other microbes.
−
−	~~You should try:~~
−	* One test with low amounts of sugars and vitamins, which should get you at least one of the floor values for your yeast.
−	* One test with lots of sugars and vitamins, which should get you the max alcohol for your yeast and reveal any flavors it produces.
−
−	~~Don't expect these beers to be drinkable! These are just to get the yeast values which will allow you to make good beers.~~

	== Tools ==		== Tools ==

@@ Line 98: / Line 98: @@
 * '''Unpleasant flavors''' include Grassy, Nasty, and Herbal.  Grassy or Nasty over 100 ruins a beer; Herbal does not.
 * '''Bitter flavors''' include Tannin and, to a much lesser extent, the spicy flavors (Cinnamon, Nutmeg, and Clove).  Bitterness needs to be properly balanced with sweetness (from the leftover sugars) or else the brew will not be drinkable.
 == The Brewing Phase ==

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 ==== Flavors ====
-Every brew sports a variety of flavors to a greater or lesser degree.  Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production.  Some flavors only appear when the brew contains malt, others only when wheat is added.  The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present.
+Every brew sports a variety of flavors to a greater or lesser degree.  Some flavors (such as Honey) derive from the ingredients added during the brewing phase, but most are created by yeast(s) during fermentation as a byproduct of alcohol production.  Some flavors only appear when the brew contains malt, others only when wheat is added.  The sample beer pictured above was made with malt and honey, so the "wheat flavors" such as Vanilla and Blackberry are not present to any degree.
 * '''Fruity flavors''' include Orange, Banana, Cherry, Date, Grapefruit, Pear, Blackberry, Prune, and Honey.  If the total amount of fruity flavor is high enough, the beer gains the '''Fruity''' descriptor.
 * '''Spicy flavors''' include Cinnamon, Nutmeg, and Clove.  Enough total spiciness grants a beer the '''Spicy''' descriptor.