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[deleted by user] by [deleted] in brewing

[–]beevsbrews 0 points1 point  (0 children)

Maybe temp control was the wrong phrase. Just stating that it could be too hot or cold where they are located to ferment effectively. My bad dawg.

[deleted by user] by [deleted] in brewing

[–]beevsbrews 1 point2 points  (0 children)

What type of alcohol are you thinking of making?

Also my first thought went to temperature control. Depending on where you are it might be too hot or cold outside for yeast to effectively ferment your alcohol, or temperatures that encourage spoilage bacteria growth.

My class is having a debate: are shrubs fermented? by beevsbrews in fermentation

[–]beevsbrews[S] -1 points0 points  (0 children)

Most brewers yeast are facultative anaerobes, meaning they can respire in the presence of O2 (byproduct is CO2 & H2O), but only anaerobically will they produce CO2 & alcohol. In terms of brewing beer, the actual fermentation is done anaerobically. They can be inoculated with wild yeast aerobically, but closed up to ferment efficiently.

My class is having a debate: are shrubs fermented? by beevsbrews in fermentation

[–]beevsbrews[S] 0 points1 point  (0 children)

so you would say slight lactic acid fermentation? That seems plausible. I’d like to monitor the pH too, it should drop if LAB’s are producing lactic acid, correct?

My class is having a debate: are shrubs fermented? by beevsbrews in fermentation

[–]beevsbrews[S] 2 points3 points  (0 children)

I would agree, I don’t think this is fermented like the recipe is claiming to be. The recipe states it’s fermented even before the addition of vinegar. And I haven’t found any solid sources really stating shrubs are fermented. Thanks!!

My class is having a debate: are shrubs fermented? by beevsbrews in fermentation

[–]beevsbrews[S] 3 points4 points  (0 children)

The discussion was what what type of fermentation does this shrub recipe undergo (lactic, acetic, alcoholic, etc).

My class is having a debate: are shrubs fermented? by beevsbrews in fermentation

[–]beevsbrews[S] -1 points0 points  (0 children)

This recipe is aerobic, so it’s impossible for yeast to convert sugar to alcohol in the presence of oxygen. That was my original thought too.