--- Rory McGowen <rory_mcgowen@yahoo.com>
> wrote:
>Angus wrote:
>
>> Where the heck did you get this info ???
>> Surely not by experiment on your own ? 
>
>Oh, yeah. I experiment with yeast constantly. A couple of the classes I
>teach are on nothing but yeast and how to taylor your beverage through
>yeast choice.
And you've never/seldom had a batch go up to and above 7%? Perhaps you need more oxygen in your batches then.

<snip>
>> I never use any yeast nutrients /acid blends when making a mead
>> batch.  I DO use the yeast for fermenting a batch of beer or two
>> in between so it'll have a chance to get some nutrients (I only
>> make all grain beers).
>
>You'll have to explain yourself here, because it makes no sense (to me
>at least) as stated. Are you saying that you are skimming yeast from one
>batch to start the next? If that is so, then in fact you have no idea
>what yeast you are really working with. If not, please explain. I
>culture yeast for fun, and I may be interested in what you are saying.
Of course the yeast strain will have mutated from the original but that can't be the single cause to the extra boost in alcohol levels.

>>>I have made beer from nothing
>>>but dry malt, hops, water, and yeast. . . And you can't tell me
>>> that dry malt isn't fermentable.
>
>> What is "dry malt"?  I guess it's malt that's pre-mashed and
>> lautered then dried in some way ?
>
>You say you make beer, but you've never heard of dry malt. That is
>practically impossible. Not that it is impossible to make beer without
>it, but that you haven't at least heard about it. It is merely malt that
>has been spray dried (all water removed. . . pure malt sugars). EVERY
>SINGLE BREW SHOP in the US sells the stuff.
I said I only make all grain beers hence NO DRIED STUFF.  As for the homebrew shops in the US, well, I just don't care since I live elsewhere (funny thing that, how most ppl assume everyone lives in the states).  However, I have seen it a few times, not that I spend a lot of time looking for it.
As I said earlier...when using pre-mashed dried stuff you have little control of the sugar composition in the final product. 

>> The yeast I'm using is an australian ale strain from Yeast Lab
>> (the number was YL01 IIRC).  I've had it for close to two years now.
>> /Angus.
>> <snip>
>
>Had what? The same batch of yeast? 
yup.  I made a large starter culture from the small tube and I've kept it going ever since.  All cultures have been OK (and by that I mean there's no foul colour/smell) and the ester levels in my beers are kept at an acceptable level when fermented at 22C. 
I've stored the yeast in my fridge at 5C between uses and autolysis has never been a problem.
/Angus

==
Utinam populus Romanus unam cervicem haberet!
---Caligula

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