Yeast-34

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

Recipes

25 Honey, 30 Dark Malt, 30 Dark Wheat added at start Seal at 1200

Brief Description: Grassy Beer

--- 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

• Asyut 1407, 2305 (Seal time not found yet)
• 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.)