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Brewing undrinkable beer?

Brewing undrinkable beer?

beeps-n-boops

Do you have a local brewery? Many are happy to give away any yeast they don't actually need (or that isn't some sort of "house culture"). Homebrewers have been taking advantage of this for decades. On that note, check to see about a local homebrew club you could reach out to. Many homebrewers re-use their yeast in subsequent batches, but many don't or don't always. (I just dumped a bunch of English ale yeast down the drain the other day.)   If you really want to build up the yeast yourself through a fermentation process, just create a wort you really wouldn't want to drink. Start by not including any hops whatsoever *and* adding some plain cane sugar to the wort to boot. Also, note that you don't even have to let fermentation finish. You're looking for yeast growth, and that happens long before you even come close to a finished, drinkable beverage. Let the fermentation go for a couple of days and then cold-crash to 15+ degrees below the yeast's minimum tolerance and you'll get enough of them to flocculate to the bottom for you to collect for vegemite (ewww, sorry), and the wort will still be very much wort and not beer. And horrible through-and-through, for no hops and sugary flavors.


oberon

Actually checking with a local brewery is a really good idea!


xnoom

Like... how much in their right mind? Hard core alcoholics or rebellious teenagers don't generally care much about the taste.


oberon

Well... me, actually. Like I said it's complicated. It has to do with Mormons. I'm not an alcoholic, and I hardly drink at all. So any form of "this would be gross enough to discourage your average person," while not making the resulting yeast disgusting or poisonous, is fine. I considered just adding a bunch of salt but I don't know how well brewing yeast does in a saline environment.


zerodameaon

Why not just buy some? If you make it unpalatable you are possibly going to run into issues with it being unplatable once it's in finished form. Brewers yeast doesn't like high salt content. For a Gose which tends to be one of the most salty beers you are looking at a half to one ounce of salt for a 5 gallon batch.


Tandybaum

I’d go super SUPER spicy. Like a ton of Carolina reapers in tincture added after primary.


oberon

Oh, now that is a brilliant idea. Too hot to drink, but still usable as a spread!


beeps-n-boops

You would definitely get a ton of that flavor and heat carried over to the vegemite.


starliner2000

Ideas for my next brew...! And just happens I bought a couple reaper plants recently.


schultztom

Baking flower and sugar in a light slush lighter than pancake batter. Then normal baking yeast. I have not tried this btw.


oberon

That... might work! You'd have to be careful not to mix it too much or the gluten would develop to the point that it'd rise instead of bubbling off the CO2. Also sterilizing it would be a problem, and separating out the yeast after. But making it too thick for anyone to reasonably call it beer is the best idea yet.


schultztom

Yes as i mentioned keep it light as a slurry. Co2 you get rid off by shaking it, vegemite it also heated to dry off moisture, that will remove any alchole in the mix.


oberon

Yeah the process for autolysing (autolyzing? I don't know) yeast involves adding salt and heating it so that's going to happen eventually anyway.


vincentalphapsi

I feel like it'd be easier just to find a homebrewer in the area and get a jar or two of slurry off of them. I wash my yeast but still end up with lots left over.


chino_brews

No. All you have to do is go to /r/prisonhooch to see that just about anything can be drunk for its alcohol. It's hard to imagine anything that would be a growth medium to grow a bunch of yeast that can be separated without inhibiting the yeast, but the resulting alcoholic beverage would not be palatable. There ARE selective media for yeast, some of which contain ingredients toxic to humans IIRC, so that could be a way to adulterate the beverage with a poison, but obviously then you'd need to be handliung a dangerous substance and having exclusive control over the fermentor.