greg nr
Well-Known Member
I used to brew beer, meads, cysers, etc. Same "basic" set of ingredients but the yeast always was specific to the brew.
For example, a brewers yeast would get you to about 9-10% a/v before alc toxicity killed off the yeast Sometimes a little more but it depended on the strain of yeast (we cultured our own strains and had a yeast bank in liq nitrogen).
For higher gravity brews like mead or hard cider, we used champagne yeasts. These will take the brew up to about 14-18% a/v.
So the yeast REALLY matters. If it kicks out, you are left with a lot of residual sugars (which is why meads are sweet).
If you go this route, try champagne yeast. The co2 will generate for a longer period (or maybe just faster over the same period).
Unfortunately, it's not a flat line production. The initial fermentation will be hard and heavy, and then taper off as the alc % increases and the sugars decrease. There is always a LOT of yeast in the mix - inches of it on the bottom. The amount of yeast was never the issue.
Also, oxygen helps. If you cold side aerate the wort (sugar solution) before fermentation it will produce a lot more co2.
Finally, lots of things will grow in a wort. A lot of those things are nasty. If you don't pay attention to sanitation you will grow molds and bacteria. Nobody wants to add that to a grow room.
Invest in some idophor. It's one of the best non-toxic sanitizers there is for brewing and restaurant sanitation.
For example, a brewers yeast would get you to about 9-10% a/v before alc toxicity killed off the yeast Sometimes a little more but it depended on the strain of yeast (we cultured our own strains and had a yeast bank in liq nitrogen).
For higher gravity brews like mead or hard cider, we used champagne yeasts. These will take the brew up to about 14-18% a/v.
So the yeast REALLY matters. If it kicks out, you are left with a lot of residual sugars (which is why meads are sweet).
If you go this route, try champagne yeast. The co2 will generate for a longer period (or maybe just faster over the same period).
Unfortunately, it's not a flat line production. The initial fermentation will be hard and heavy, and then taper off as the alc % increases and the sugars decrease. There is always a LOT of yeast in the mix - inches of it on the bottom. The amount of yeast was never the issue.
Also, oxygen helps. If you cold side aerate the wort (sugar solution) before fermentation it will produce a lot more co2.
Finally, lots of things will grow in a wort. A lot of those things are nasty. If you don't pay attention to sanitation you will grow molds and bacteria. Nobody wants to add that to a grow room.
Invest in some idophor. It's one of the best non-toxic sanitizers there is for brewing and restaurant sanitation.