Fifty Meter Beer Project – We Made Beer!
The malt is made, the hops are harvested, and the yeast is isolated. So it is time to make beer. The brewday went perfectly…but there was problems with the yeast. Did we overcome those problems? Was beer made? Watch to find out!
Here’s the genetic tree of the yeast I isolated this year, in case you’re wanting a closer look. The yeast labeled “FMBP Yeast 02” is this years yeast:
Before you dump that beer have you considered blending it with another beer?
Obviously a blend would no longer be a 50m product, but you have a lot of positives still in that beer. Blending might bring in some more active yeast to attenuate and it might dilute the phenolics (which is probably the limiting factor).
I like what you did with the malt and that should certainly be considered a success even if the final product wasn’t great. I think your observation of applying yeast that you have brewed with before to your special batches where everything is 50m is a wise one.
Hi Bryan, you are just great! I enjoyed this series so much. I think this disappointment, as painful as it sounds, is just another step forward in your amazing knowledge on anything concerning beer, which will lead you inevitably to great successes in the next iterations.
I’ll stick and watch, and hopefully get inspiration for my adventures.
Thanks!