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Difference between revisions of "Yeast-34"

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|Vanilla=11
 
|Vanilla=11
 
|Herbal=12
 
|Herbal=12
|Comments=
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|Comments= Mathematically, a recipe with 45% malt and 55% wheat *may* work.  It should produce 200 cinnamon with 98 grassy, but it won't be "spicy"
 
}}
 
}}
  
 
== Recipes ==
 
== Recipes ==
  
25 Honey, 30 Dark Malt, 30 Dark Wheat added at start
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Potent Beer. Hint of bread flavor. 60 Honey, 50 light wheat, 16 dark malt added at start.  Meroe Desert -163, -7027 Seal at 1200
Seal at 1200
 
  
Brief Description: Grassy Beer
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Close, but not close enough.  Grassy beer. (Potent Fruity Sweet Honey Cinnamon): @ 300: 45 MM, 55 LW.  @ 100: 50 H. Produced 210 cinnamon, 105 grassy.
 
--- Alcohol: 815 ---
 
--- Color: 358 ---
 
--- Mold: 0 ---
 
--- Vitamins: 168 ---
 
 
--- Glucose (sweet): 1 ---
 
--- Maltose (sweet): 16 ---
 
--- Lactose (sweet): 0 ---
 
 
--- Citric Acid (sour): 0 ---
 
--- Lactic Acid (sour): 0 ---
 
--- Acetic Acid (sour): 0 ---
 
 
--- Barley Flavor (pleasant): 179 ---
 
--- Orange Flavor (fruity): 59 ---
 
--- Banana Flavor (fruity): 9 ---
 
--- Cherry Flavor (fruity): 64 ---
 
--- Date Flavor (fruity): 9 ---
 
--- Honey Flavor (fruity): 31 ---
 
--- Nutmeg Flavor (slightly bitter): 22 ---
 
--- Cinnamon Flavor (slightly bitter): 206 ---
 
--- Bread Flavor (pleasant): 189 ---
 
--- Grapefruit Flavor (fruity): 12 ---
 
--- Pear Flavor (fruity): 16 ---
 
--- Blackberry Flavor (fruity): 2 ---
 
--- Prune Flavor (fruity): 1 ---
 
--- Jasmine Flavor (pleasant): 1 ---
 
--- Clove Flavor (slightly bitter): 2 ---
 
--- Vanilla Flavor (pleasant): 3 ---
 
--- Tannin Flavor (very bitter): 90 ---
 
--- Grassy Flavor (unpleasant): 103 ---
 
--- Herbal Flavor (unpleasant): 4 ---
 
--- Nasty Flavors (unpleasant): 12 ---
 
   
 
Microbes Detected: Yeast-34
 
  
 
 
50 Honey added at start
 
40 Med Malt, 40 Med Wheat added at 300
 
Seal at 1200
 
 
 
Brief Description: Grassy Beer
 
 
--- Alcohol: 873 ---
 
--- Color: 90 ---
 
--- Mold: 0 ---
 
--- Vitamins: 1209 ---
 
 
--- Glucose (sweet): 1 ---
 
--- Maltose (sweet): 402 ---
 
--- Lactose (sweet): 0 ---
 
 
--- Citric Acid (sour): 0 ---
 
--- Lactic Acid (sour): 0 ---
 
--- Acetic Acid (sour): 0 ---
 
 
--- Barley Flavor (pleasant): 90 ---
 
--- Orange Flavor (fruity): 63 ---
 
--- Banana Flavor (fruity): 10 ---
 
--- Cherry Flavor (fruity): 69 ---
 
--- Date Flavor (fruity): 10 ---
 
--- Honey Flavor (fruity): 56 ---
 
--- Nutmeg Flavor (slightly bitter): 24 ---
 
--- Cinnamon Flavor (slightly bitter): 220 ---
 
--- Bread Flavor (pleasant): 101 ---
 
--- Grapefruit Flavor (fruity): 13 ---
 
--- Pear Flavor (fruity): 17 ---
 
--- Blackberry Flavor (fruity): 3 ---
 
--- Prune Flavor (fruity): 2 ---
 
--- Jasmine Flavor (pleasant): 2 ---
 
--- Clove Flavor (slightly bitter): 3 ---
 
--- Vanilla Flavor (pleasant): 4 ---
 
--- Tannin Flavor (very bitter): 60 ---
 
--- Grassy Flavor (unpleasant): 110 ---
 
--- Herbal Flavor (unpleasant): 5 ---
 
--- Nasty Flavors (unpleasant): 12 ---
 
 
Microbes Detected: Yeast-34
 
 
 
60 Honey, 50 light wheat, 16 dark malt added at start
 
Seal at 1200
 
 
Brief Description: Potent Beer. Hint of bread flavor.
 
 
--- Alcohol: 873 ---
 
--- Color: 169 ---
 
--- Mold: 0 ---
 
--- Vitamins: 329 ---
 
 
--- Glucose (sweet): 1 ---
 
--- Maltose (sweet): 288 ---
 
--- Lactose (sweet): 0 ---
 
 
--- Citric Acid (sour): 0 ---
 
--- Lactic Acid (sour): 0 ---
 
--- Acetic Acid (sour): 0 ---
 
 
--- Barley Flavor (pleasant): 95 ---
 
--- Orange Flavor (fruity): 30 ---
 
--- Banana Flavor (fruity): 3 ---
 
--- Cherry Flavor (fruity): 33 ---
 
--- Date Flavor (fruity): 3 ---
 
--- Honey Flavor (fruity): 58 ---
 
--- Nutmeg Flavor (slightly bitter): 10 ---
 
--- Cinnamon Flavor (slightly bitter): 105 ---
 
--- Bread Flavor (pleasant): 317 ---
 
--- Grapefruit Flavor (fruity): 22 ---
 
--- Pear Flavor (fruity): 27 ---
 
--- Blackberry Flavor (fruity): 7 ---
 
--- Prune Flavor (fruity): 7 ---
 
--- Jasmine Flavor (pleasant): 7 ---
 
--- Clove Flavor (slightly bitter): 7 ---
 
--- Vanilla Flavor (pleasant): 8 ---
 
--- Tannin Flavor (very bitter): 173 ---
 
--- Grassy Flavor (unpleasant): 53 ---
 
--- Herbal Flavor (unpleasant): 83 ---
 
--- Nasty Flavors (unpleasant): 4 ---
 
 
Microbes Detected: Yeast-34
 
 
== Known Locations ==
 
== Known Locations ==
* Asyut 1407, 2305 (Seal time not found yet)
+
* Asyut 1407, 2305 seal @ 1800
 
* Meroe Desert -163, -7027 Seal at 1200
 
* Meroe Desert -163, -7027 Seal at 1200
 
* Blue Nile 767, -7937 @ unknown (perhaps not possible to isolate here. At 2375 no microbes; at 2350 Y-34 and Y27 have both entered. May be a viable "open kettle" recipe location? By 1600, 6 yeasts have entered and two more yeasts to go before any bad microbes.)
 
* Blue Nile 767, -7937 @ unknown (perhaps not possible to isolate here. At 2375 no microbes; at 2350 Y-34 and Y27 have both entered. May be a viable "open kettle" recipe location? By 1600, 6 yeasts have entered and two more yeasts to go before any bad microbes.)
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 +
{{L|en}}

Latest revision as of 08:43, 25 April 2019

Back to yeast page Microbe (short name) Alcohol Ceiling Alcohol Threshold Growth Rate Locations
Y-34 873 ? ?
Glucose Floor Maltose Floor Vitamin Floor Vitamin Ratio
1 <=16 <=168 ~5.23-5.74
Orange Banana Cherry Date Honey Nutmeg Cinnamon Grassy Nasty
126 24 139 24 19 52 445 218 29
Bread Grapefruit Pear Blackberry Prune Jasmine Clove Vanilla Herbal
27 30 38 10 9 9 10 11 12
Comments
Mathematically, a recipe with 45% malt and 55% wheat *may* work. It should produce 200 cinnamon with 98 grassy, but it won't be "spicy"



Recipes

Potent Beer. Hint of bread flavor. 60 Honey, 50 light wheat, 16 dark malt added at start. Meroe Desert -163, -7027 Seal at 1200

Close, but not close enough. Grassy beer. (Potent Fruity Sweet Honey Cinnamon): @ 300: 45 MM, 55 LW. @ 100: 50 H. Produced 210 cinnamon, 105 grassy.

Known Locations

  • Asyut 1407, 2305 seal @ 1800
  • Meroe Desert -163, -7027 Seal at 1200
  • Blue Nile 767, -7937 @ unknown (perhaps not possible to isolate here. At 2375 no microbes; at 2350 Y-34 and Y27 have both entered. May be a viable "open kettle" recipe location? By 1600, 6 yeasts have entered and two more yeasts to go before any bad microbes.)