BeerBorg

Hi All,
I'm new to the whole posting forum thing and new to brewing beer.
I really don't care that much about beer.
But what I DO CARE ABOUT is yeast!
I am from Czechoslovakia and my family used to eat fried yeast all the time.
It has an odd taste and my wife hates the smell but if you mix it with some eggs and mustard it is awesome!
My wife hates the smell of it frying.
It looks like vomit and smells like burning mushrooms but I grew up eating it and it is loaded with vitamins.

So I am looking for a way to make more dead yeast at the bottom of the tank and less beer.
Can I just keep adding sugar?
I would like to get a pound of yeast per batch if I can manage it.
Does anyone have any ideas?

You could try adding more sugar, but as the alcohol level rises, the ability of the yeast to consume the sugar and reproduce will drop.

A better approach might be to get a flask and stir plate and make yeast starters. Yeast starters are basically done just to propagate yeast.

Does anyone here NOT see that this is an OBVIOUS Bull S#1T Post?
Complete Hoax

Well, I hesitated to post but yes, I wondered about eating fried yeast! But I'm not Czechoslovakian!

Why is it obviously BS? Marmite, Vegemite, Cenovis, Viram-R are all yeast based products.

I don't know of any fried yeast foods, but I don't see why they couldn't be possible or popular in some areas.

I think BPgreen is on the right track here. Vegemite is basically spiced up brewers yeast. Unfortunately I don't know that the Borg would be the best qualified to answer your question George. I think our brewing brothers from down under may be able to answer your Yeast eating questions. A little poking around revealed that several of the Aussie brewer actually use or have attempted to use the spent yeast to make vegemite so they may be able to give you better direction.

Check out http://aussiehomebrewer.com/topic/24167 ... -vegemite/
I hope this is helpful. ~Cheers

By the way

This is the British version:

http://www.msmarmitelover.com/2011/04/h ... rmite.html

In part because of this thread, I ordered some nutritional yeast and debittered brewers yeast.

I haven't tried any fried, but I could see it being used that way.

Why don’t you believe that I eat dead yeast? You do all the time. It’s called bread.
It is actually really tasty if you can get over the smell of frying it.
I only got about an ounce of dregs from my first batch.

Anyway, I got a batch of Dante’s Weissen in the fermenter right now.
I was thinking, if I drain the beer in 2 weeks to lower the alcohol content…
…then if I add more sugar the yeast will eat until it runs out of nitrogen and phosphorus.
Does anyone know if I can keep the growth going by adding (possibly) unbleached flour?
Molasses has phosphorus and nitrogen…
Just thinking out loud.
Unless you live near a brewery yeast is expensive.
That’s why I want to make my own.

George Beer wrote:Why don’t you believe that I eat dead yeast? You do all the time. It’s called bread.
It is actually really tasty if you can get over the smell of frying it.
I only got about an ounce of dregs from my first batch.

Anyway, I got a batch of Dante’s Weissen in the fermenter right now.
I was thinking, if I drain the beer in 2 weeks to lower the alcohol content…
…then if I add more sugar the yeast will eat until it runs out of nitrogen and phosphorus.
Does anyone know if I can keep the growth going by adding (possibly) unbleached flour?
Molasses has phosphorus and nitrogen…
Just thinking out loud.
Unless you live near a brewery yeast is expensive.
That’s why I want to make my own.

As I said in my first post, make yeast starters. You're looking to make yeast, not beer. For most of us, beer is the outcome and yeast growth is a side effect. For you, the opposite is the case. You want the yeast. The beer is a side effect.

Yeast starters.

Flour won't work well as its starch can't be eaten by your brewing yeast. All you will do is attract souring bugs or weird wild yeasts that come along for a ride with the flour.

Honesty the best way to make the most yeast possible from the least amount of DME or Sorgum or something else that has the proper nutrients (sugar on its own is not good) at the fastest rate would be to spin it on a stir plate, and keep feeding it more of your extract of choice when it slows down leaving the stir plate running.

Get one of the small 1.something gallon "little big mouth bubblers" from Northern Brewer and a stir plate and let it rip.

George Beer wrote:Why don’t you believe that I eat dead yeast? You do all the time. It’s called bread.
It is actually really tasty if you can get over the smell of frying it.
I only got about an ounce of dregs from my first batch.

Anyway, I got a batch of Dante’s Weissen in the fermenter right now.
I was thinking, if I drain the beer in 2 weeks to lower the alcohol content…
…then if I add more sugar the yeast will eat until it runs out of nitrogen and phosphorus.
Does anyone know if I can keep the growth going by adding (possibly) unbleached flour?
Molasses has phosphorus and nitrogen…
Just thinking out loud.
Unless you live near a brewery yeast is expensive.
That’s why I want to make my own.

Bread is not yeast. Bread is dough with yeast added, like beer is wort with yeast added.

You cannot "lower the alcohol content" by emptying the fermenter at 2 weeks. Either it will be done fermenting and all you will do is stop the yeast from cleaning up, or if it is not done when you add sugar to the bottles fermentation will continue and the bottles can explode.

In short, if you want to make yeast, this is not the way. Mashani gave you a good idea.