Microbe - Revision history

Larame: /* How to Determine Microbe Characteristics */

2014-11-30T10:06:03Z

How to Determine Microbe Characteristics

Larame: /* How to Determine Microbe Characteristics */

2014-11-29T02:10:49Z

How to Determine Microbe Characteristics

Flowbar at 18:12, 4 March 2013

2013-03-04T18:12:16Z

Solaris at 04:48, 27 October 2012

2012-10-27T04:48:48Z

Solaris at 04:48, 27 October 2012

2012-10-27T04:48:18Z

Solaris at 18:40, 26 October 2012

2012-10-26T18:40:17Z

Solaris at 18:39, 26 October 2012

2012-10-26T18:39:57Z

Solaris at 18:39, 26 October 2012

2012-10-26T18:39:27Z

DisShovel at 18:49, 31 January 2012

2012-01-31T18:49:08Z

Hekatef: /* How to Determine Microbe Characteristics */

2012-01-31T16:41:49Z

How to Determine Microbe Characteristics

@@ Line 140: / Line 140: @@
 .  '''First Test: 100 medium malt @ 120, 100 honey @ 60.'''  Not knowing anything about a new yeast, you first want to try a brew with a ''lot'' of sugar and vitamins, so that you can discover the absolute maximum alcohol this yeast can produce.  100 medium malt and 100 honey will give you plenty.  From the results of this test, you can determine the yeast's:
 * '''Maximum alcohol level.'''  Very important.
-* '''Growth rate.'''  Once you know a yeast's alcohol max, you can nearly always work out whether the growth rate is 10%, 20%, 30%, or 40%. ''-- Not so. I have discovered at least one yeast with a growth rate of 25%. Further tests will reveal if the rate is always divisible by 5. (Larame)''
+* '''Growth rate.'''  Once you know a yeast's alcohol max, you can nearly always work out whether the growth rate is 10%, 20%, 30%, or 40%.
 * '''Vitamin ratio.'''  You can easily calculate the starting vitamins in the brew (2733, if you used the suggested recipe above), and then you need only subtract the vitamin level in your finished brew to figure out how many vitamins the yeast ate.  Knowing how much alcohol was created, you can work out the vitamin ratio pretty easily.
 * '''Malt flavors.'''  Looking at the flavor levels produced, you now know how much of each of the following flavors this yeast produces at max alcohol: Orange, Banana, Cherry, Date, Honey, Nutmeg, Cinnamon, Grassy, Nasty.  Assuming you used no light or raw malt, you can conclude that all of the Grassy flavor in the brew came from yeast.  For Honey flavor, you need only subtract the amount of flavor that was added by ingredients -- in the suggested recipe above, 100 honey @ 60 produces an even 1000 flavor.  Thus, if your brew contains Honey flavor of 1079, you know that 79 of that flavor is the result of your yeast.

@@ Line 140: / Line 140: @@
 .  '''First Test: 100 medium malt @ 120, 100 honey @ 60.'''  Not knowing anything about a new yeast, you first want to try a brew with a ''lot'' of sugar and vitamins, so that you can discover the absolute maximum alcohol this yeast can produce.  100 medium malt and 100 honey will give you plenty.  From the results of this test, you can determine the yeast's:
 * '''Maximum alcohol level.'''  Very important.
-* '''Growth rate.'''  Once you know a yeast's alcohol max, you can nearly always work out whether the growth rate is 10%, 20%, 30%, or 40%.
+* '''Growth rate.'''  Once you know a yeast's alcohol max, you can nearly always work out whether the growth rate is 10%, 20%, 30%, or 40%. ''-- Not so. I have discovered at least one yeast with a growth rate of 25%. Further tests will reveal if the rate is always divisible by 5. (Larame)''
 * '''Vitamin ratio.'''  You can easily calculate the starting vitamins in the brew (2733, if you used the suggested recipe above), and then you need only subtract the vitamin level in your finished brew to figure out how many vitamins the yeast ate.  Knowing how much alcohol was created, you can work out the vitamin ratio pretty easily.
 * '''Malt flavors.'''  Looking at the flavor levels produced, you now know how much of each of the following flavors this yeast produces at max alcohol: Orange, Banana, Cherry, Date, Honey, Nutmeg, Cinnamon, Grassy, Nasty.  Assuming you used no light or raw malt, you can conclude that all of the Grassy flavor in the brew came from yeast.  For Honey flavor, you need only subtract the amount of flavor that was added by ingredients -- in the suggested recipe above, 100 honey @ 60 produces an even 1000 flavor.  Thus, if your brew contains Honey flavor of 1079, you know that 79 of that flavor is the result of your yeast.

@@ Line 111: / Line 111: @@
 * Mold-79
 * [[Y80|Yeast-80]]
-* [[Y80|Yeast-81]]
+* [[Y81|Yeast-81]]
 * [[Y82|Yeast-82]]
 * [[Y83|Yeast-83]]

@@ Line 26: / Line 26: @@
 ! !! '''Alcohol Threshold''' !! '''Growth Rate''' !! '''Glucose Floor''' !! '''Maltose Floor''' !! '''Vitamin Ratio''' !! '''Vitamin Threshold'''
 |- style="background-color:#ffffcc;" align="center"
-| align="left"|L6 || || || 1 || 40
+| align="left"|L6 || || || 1 || 40 || 7 || 200
 |}

@@ Line 24: / Line 24: @@
 {| class='wikitable sortable' border="1" cellpadding="2" cellspacing="0"
 |-
-! !! '''Alcohol Threshold''' !! '''Growth Rate''' !! '''Glucose Floor''' !! '''Maltose Floor''' !! '''Vitamin Ratio''' !! '''Vitamin Threshold''' !! '''Orange''' !! '''Banana''' !! '''Cherry''' !! '''Date''' !! '''Honey''' !! '''Nutmeg''' !! '''Cinnamon''' !! '''Grassy''' !! '''Nasty''' !! '''Bread''' !! '''Grapefruit''' !! '''Pear''' !! '''Blackberry''' !! '''Prune''' !! '''Jasmine''' !! '''Clove''' !! '''Vanilla''' !! '''Herbal'''
+! !! '''Alcohol Threshold''' !! '''Growth Rate''' !! '''Glucose Floor''' !! '''Maltose Floor''' !! '''Vitamin Ratio''' !! '''Vitamin Threshold'''
 |- style="background-color:#ffffcc;" align="center"
-| align="left"|L4
+| align="left"|L6 || || || 1 || 40
 |}

@@ Line 22: / Line 22: @@
 All microbes also possess an '''alcohol threshold''', which is the amount of alcohol in a brew above which the microbe will stop working.  Yeasts, of course, generate their own alcohol, meaning there is an effective upper limit to the amount of alcohol they can produce.  For non-yeast microbes, alcohol threshold only comes into play when there is an alcohol-producing yeast in the brew.  In the absence of alcohol, there is no limit to the amount of acid or mold a microbe can create, provided there is enough sugar and vitamins to work with.
+{| class='wikitable sortable' border="1" cellpadding="2" cellspacing="0"
 == List of Microbes ==

@@ Line 121: / Line 121: @@
 * Acetobacter-94
 * Mold-95
-* [[Y97|Yeast-96]]
+* [[Y96|Yeast-96]]
 * [[Y97|Yeast-97]]
 * [[Y98|Yeast-98]]

← Older revision		Revision as of 16:41, 31 January 2012
Line 128:		Line 128:

	== How to Determine Microbe Characteristics ==		== How to Determine Microbe Characteristics ==
		+
		+	At this stage in Tale 6, Egypt is still working to ascertain the capabilities of each microbe (or at least each yeast -- we try to exclude other microbes from the kettle, so knowing their stats isn't too critical). Some yeasts are understood; others are still being researched. If you want to help research an unknown yeast, here's how to do it.

	All of the really important characteristics of a yeast can be sussed out using 3 tests. (We're assuming here, of course, that you've already worked out a [[Yeast_Testing\|location and seal time]] for the yeast you want to study.) Don't expect these tests to give you beer you can drink -- they'll probably all end up Cloying, unless you get lucky -- they're just for data-gathering purposes. It's best to take a screenshot of the results you get so you can refer to them later.		All of the really important characteristics of a yeast can be sussed out using 3 tests. (We're assuming here, of course, that you've already worked out a [[Yeast_Testing\|location and seal time]] for the yeast you want to study.) Don't expect these tests to give you beer you can drink -- they'll probably all end up Cloying, unless you get lucky -- they're just for data-gathering purposes. It's best to take a screenshot of the results you get so you can refer to them later.