Home | Community | Message Board
You are not signed in.
Sign In New Account
Forum Index Search Posts Trusted Vendors Highlights Galleries FAQ User List Chat Store Random Growery

The Spore Depot
This site includes paid links. Please support our sponsors.

Community > The Pub
Threaded Mode Threaded  Previous topic Previous  View all topics Index  Next topic Next 

Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please login or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!

North Spore Shop: Injection Grain Bag, North Spore Mushroom Grow Kits & Cultivation Supplies

Jump to first unread post Pages: | 1 | 2 | 3 | 4 | 5 | 6 |  [ show all ]
Re: Abyone else like Four Loko? [Re: basqueshaman] * 1
    #24963067 -

You know exactly what I was saying. Turbo yeast is made specifically for fermenting stuff that you want to distill, sure you can use it for other things but thats like using wild yeast to make a craft beer that calls for ale yeast. Therefore I am fucking groovy man and your just being whiney because you are wrong. I bet you inhale helium and call it nitrous oxide as well. Have a :taco:, :cheers:

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: O_Dweeds]
    #24963071 -

O_Dweeds said:
"Turbo" yeast is frequently used cheap yeast that is indeed sold for the purpose of brewing; but it in no way necessitates that this is the best option for optimal results.

OP-
God damn you have enjoyed, and I hope real,raw, cocaine & opiates and you chose alcohol for you daily use?!

God damn for a fraction of the $, and imo an incomparable high, I gotta go with poppy pods for the daily. oooh that natural morph/thebaine combo is god damn perfect blend of god like energy, bliss, concentration and physical abilities like a "hero".


Poppy pod and coca leaf tea.  Love i

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: FreeTheSoul]
    #24963072 -

Nah, like I said a sec ago, you're most likely buying into a marketing gimmick of "turbo" yeast. The majority of "turbo" sold yeast is in no way the premium for brewing


--------------------
Oxygen. Water. Neil Young

Our word "planet" comes from the Greek word planetes, meaning "wanderer."

"There ain't no revolution, only evolution, but every time I'm in Georgia I eat a peach for peace."
Gregg Allman

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: basqueshaman]
    #24963077 -

Amazing on a forum based around natural flowers/plants so many choose a much shorter duration, much more expensive, non natural version of the two..


--------------------
Oxygen. Water. Neil Young

Our word "planet" comes from the Greek word planetes, meaning "wanderer."

"There ain't no revolution, only evolution, but every time I'm in Georgia I eat a peach for peace."
Gregg Allman

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: O_Dweeds]
    #24963078 -

O_Dweeds said:
Nah, like I said a sec ago, you're most likely buying into a marketing gimmick of "turbo" yeast. The majority of "turbo" sold yeast is in no way the premium for brewing


Never said its premium just better than bread yeast. Also it is way faster then other brewing yeasts. :taco::cheers: Using bread yeast is retarded unless you are 16 years old, in jail or in prison.

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: FreeTheSoul]
    #24963082 -

FreeTheSoul said:
basqueshaman said:
FreeTheSoul said:
Do not use bread yeast for brewing ANYTHING :facepalm: it will taste like absolute shit unless you are distilling it and filtering multiple times. Also there is no bread yeast that can ferment as fast or as high as real liquor/beer/wine/champagne yeast. It also will leave off flavors using bread yeast. I have experience :wink:. Also all yeasts you want to keep at optimal temperatures for fermenting, doesn't matter if its for wine/champagne/ale/other types of beer it dont matter they all have a sweet spot. And I also have experience with the real og four lokos and those things were fucking awesomely disgusting, if you still drink them well......:taco::cheers:


Dude everything is a fucking dick measuring contest for you.  Look there is no such thing as a liquor yeast. Im not going to say you don't understand or know what your talking about.  Best wishes for you.


You are highly mistaken, turbo yeast is fucking amazing for making liquor, making everything else with it well not so much. Sorry you aren't the most educated in stuffs. :taco::cheers:



Sorrry I thought i read that was exactly what you just said. My mistake


--------------------
Oxygen. Water. Neil Young

Our word "planet" comes from the Greek word planetes, meaning "wanderer."

"There ain't no revolution, only evolution, but every time I'm in Georgia I eat a peach for peace."
Gregg Allman

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: basqueshaman]
    #24963083 -

Also even turbo or 'distiller's' yeast should be avoided if you intend on drinking the finished product. That stuff should only really be used if you are distilling the alcohol for fuel, not beverages. It ferments too dirty. Yes, you will reach high ABV's, but your end product won't taste so great and you will end up with a lot of fusel alcohols too.


--------------------
What's the crime if I snort a line, smoke, toke shoot it up all at the same time?



SunnyD said:
Definitely have more respect for sheekle than I do for unjust laws

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: FreeTheSoul] * 1
    #24963110 -

Who said bread yeast is  fine. It read to me as he was saying that ”turbo" is not reliable classification for good brewing. Yes, you distill it after, however, the distilled smoked black ale "whisky" I drank the other day, tasted like the base beer quite a bit.  yeast character, health, and fermentation  make a dramatic difference in the finished products.  Many off flavors /undesirables like fusels carry over into the finished product. Hence why speeding up fermentation with heat and others, leads to a more bottom shelf, headache of a result. A yeast starter of a neutral dry cultivar like champagne yeasts can be as "turbo" as the time and amount of fermentables you put into it. Plenty of beer and wine yeasts can add more character to the end result, and again, you can make as big of a yeast starter as you want to sufficiently use most/all yeasts


--------------------

Edited by DustBunny (02/02/18 11:47 PM)

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: DustBunny]
    #24963172 -

:whathesaid:

If you're looking to reduce your dependency on oil and would like to use fruit, grains or sugar cane/beets to power your car, turbo yeast will work just fine.

If you'd like to craft a fine sipping beverage like Four Loko, then you're best off to use a yeast that was designed to ferment whatever medium you plan on using, whether it's grains, fruit or sugars.

Champagne yeast can and will happily ferment up to and even over 18% without breaking a sweat so long as you provide enough sugars to convert to that level of alcohols and CO2. Keep the yeast happy with timed nutrient additions controlled temperature, and you will produce little unwanted alcohols. AFAIK, most turbo branded yeast is advertised to have an alcohol tolerance in the neighbourhood of ~23%. That's not really all that much higher than a yeast specifically designed to ferment fruit. The main downside to champagne yeasts like Lalvin EC-1118 is that they are prone to blowing a lot of the fruit/sugar/honey flavours out of the airlock along with the CO2 that it expels.

Going for maximum alcohol concentrations is not always ideal. It's better to achieve this by step feeding a nearly completed ferment with additional sugars rather than using an aggressive yeast with a known high alcohol tolerance. By doing this, you are allowing the yeast to adapt to those higher alcohol levels, which are toxic to yeast. Survival of the fittest is what it comes down to.


--------------------
What's the crime if I snort a line, smoke, toke shoot it up all at the same time?



SunnyD said:
Definitely have more respect for sheekle than I do for unjust laws

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: Canadian Jesus] * 1
    #24963261 -

Open fermentation reduces a lot of stress on the yeast, but we have to take much more care with sanitization of its room. However, near open fermentation (a lid sitting but not sealed on top of a bucket for example) effectively reduces stress a ton, and has minimal risk over a closed system, as long as one makes sure to stop right before active fermentation completes. There'ss  a constant emission of CO2 covering covering the booze and expelling unwanted bacteria/risk of infection.


--------------------

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: DustBunny]
    #24963347 -

they changed the recipe awhile back, they don't make em' like they used to.

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: blahblahblah22]
    #24963350 -

blahblahblah22 said:
they changed the recipe awhile back, they don't make em' like they used to.


Yeah they took out the fun stuff. Oh well you cant get real absinthe so why let a shitty malt liquor beverage use wormwood in the mix.

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: basqueshaman]
    #24963359 -

basqueshaman said:
blahblahblah22 said:
they changed the recipe awhile back, they don't make em' like they used to.


Yeah they took out the fun stuff. Oh well you cant get real absinthe so why let a shitty malt liquor beverage use wormwood in the mix.


Im pretty damn sure there still is wormwood in absinthe in the USA just a lower amount. Also they never had wormwood in 4 loko, they just took out the caffeine, not sure if was just a percentage or all of it, those things are fucking gross. Tastes the same going down as it does coming out. :taco::cheers:

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: DustBunny]
    #24963452 -

DustBunny said:
Open fermentation reduces a lot of stress on the yeast, but we have to take much more care with sanitization of its room. However, near open fermentation (a lid sitting but not sealed on top of a bucket for example) effectively reduces stress a ton, and has minimal risk over a closed system, as long as one makes sure to stop right before active fermentation completes. There'ss  a constant emission of CO2 covering covering the booze and expelling unwanted bacteria/risk of infection.



That's a pretty good tip that I haven't heard yet, thanks!

I would never be able to do this until I dedicate a room of the house entirely to fermenting, because cats. They just love sniffing around the buckets and carboys. If I did an open fermentation I'm pretty sure they wouldn't be able to resist taking a little taste :lol:


--------------------
What's the crime if I snort a line, smoke, toke shoot it up all at the same time?



SunnyD said:
Definitely have more respect for sheekle than I do for unjust laws

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: Canadian Jesus]
    #24963500 -

They used to have taurine and caffiene and all the other energy drink chems in them but some stupid kids died at WSU so they got rid of ALL energy drink/alcohol combos in the states which sucks because I used to love tilts and sparks back in the day. Four loko has always been garbage though, tastes like someone vomited half digested fruit salad into a can.

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: xzylocybin]
    #24963981 -

agreed... now it's just a sugar vomit malt liquor drink... whereas before, it was a sugar vomit energy malt liquor drink... it seemed slightly more attractive in college. Neither pique my interest at the moment.

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: Canadian Jesus] * 1
    #24964227 -

Do you use any fermentation vessel with a traditional airlock (any with a cap on the end)? You can lower stress on the yeast and thus speed up (a healthier, much quicker and more complete) fermentation by just taking the cap off, or the whole thing, once fermentation starts taking off. It's very common and even a necessity when brewing high gravity beers, if pitching the appropriate (greater) amount of yeast/starter size. It's often why some barleywines are incredibly  drinkable within a few weeks, whereas many home and local breweries  are hot, acrid, overly sweet and perplexingly boozy/unmelded for 6+ months. I don't know too much about winemaking, but I do know that open fermentation is popular. I assume most/all large wineries, as they have the means to have giant open fodders and ability to keep the rooms sterile. Breweries usually have totally separate brewhouses for different yeasts, especially wild ales(/yeasts).


http://blog.eckraus.com/use-an-air-lock-on-a-wine-fermentation


You can see how alive the yeast/fermentation is here (for my personal favorite, and one of the aforementioned barleywines)


--------------------

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: DustBunny]
    #24965305 -

Man, that video! :drooling:  It's a time lapse, but you can clearly tell just how vigorous that fermentation is there.. I hope to have a setup like that some years in the future when I actually get a license and go professional. (This is exactly the reason why I don't and will not sell anything I make)

But that was an interesting article. I noticed a lot of people in the mead section of the home brewing forum I frequent just cover with a towel during the primary stage of the fermentation. Also these days it's common to stir to degas and aerate during the primary fermentation. I do this myself. It makes sense because yeast need oxygen to stay healthy and CO2 buildup is toxic to yeast as well.

Right now I'm working on my first ever attempt at making an actual grape wine. I intend to distil it into Grappa though. I asked this question in the wine making forum if aerating and degassing is as important with wine as it is with mead, and the answers that I got were that by aerating I would be exposing the wine to too much oxygen and would be risking oxidation, and that wine degases on it's own. It seems that the people who frequent that forum are still using old techniques.

I decided to make the decision on my own to aerate and degas until the yeast was halfway through fermentation. Today I went to remove the crushed grapes that I had tied up in cheese cloth and suspended in the wine and took a little taste (I like to taste everything I ferment through all stages of the process so the next time I do the same recipe/method I will be able to tell if anything changed so I will be able to fix issues if they were to occur) but, well right now it's actually tasting like a really good drinking wine already. I can't wait to bring my buddy a jar of the finished product, because he gave me a very basic recipe to follow, and I made a bunch of changes and showed him my revised recipe and he got pissed that I fucked up 'his perfected recipe' :lol: (he knows very little about the actual fermentation process and is lazy with his distillation process as well). The changes I made was to add a lot more grape juice as well as crushed table grapes with the juice added to the must and the crushed grapes tied up in cheese cloth and suspended in the wine, and I used a proper winemaking yeast. I also added half the nutrients up front, and the other half halfway through fermentation. He just uses bread yeast with no nutrients. He does not aerate or degas, and he doesn't even use a hydrometer to take a starting and finishing gravity reading. When I distil it I'm going to do a proper stripping run and then a spirit run where I add the wine back to the liquor to 40% abv and then run it again. I also plan on making proper cuts where I will separate the run into numbered jars and take the hearts and add back parts of the heads and tails to optimise taste. I have a feeling he will be blown away by my own version of 'his' Grappa :lol:

So dustbunny, I guess you're into home brewing yourself, or at least have done it in the past? And have clearly done a lot of reading on it. Are you still into the hobby?

I'm probably going to try out the towel method soon myself, but I'll make sure to tie it around the bucket so no curious cats get tempted to take a drink of the devil juice :lol:

And yes, I do use regular airlocks. I have both the S shaped ones and the type where there is a cap over a tube inside that you fill with vodka (or whatever medium one chooses to use) and the CO2 pushes the cap up for it to escape. And I do put the top caps over them to keep fruit flies out, especially on the S bend ones where there is potential for suckback. I have read before for mead that it's okay to use an empty airlock in a vigorous fermentation so long as there aren't any fruit flies around that can get inside and turn your precious mead (or wine or beer) into vinegar.


--------------------
What's the crime if I snort a line, smoke, toke shoot it up all at the same time?



SunnyD said:
Definitely have more respect for sheekle than I do for unjust laws

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: blahblahblah22]
    #24965345 -

blahblahblah22 said:
they changed the recipe awhile back, they don't make em' like they used to.


I worked in a liquor store when 4loko came out, I drank four of them in a shift and I was queasy shaking and shitting green for a day, and I could easily handle heavy drinking and caffeine at the time.  I've been turned off of it since, but I imagine since they were banned and came back it is not the same.

Extras: Filter Print Post Top
Re: Abyone else like Four Loko? [Re: xzylocybin]
    #24965350 -

xzylocybin said:
They used to have taurine and caffiene and all the other energy drink chems in them but some stupid kids died at WSU so they got rid of ALL energy drink/alcohol combos in the states which sucks because I used to love tilts and sparks back in the day. Four loko has always been garbage though, tastes like someone vomited half digested fruit salad into a can.



What a dumbass. I can’t believe that kid died and ruined it for everyone else. Who does that?

Extras: Filter Print Post Top
Jump to top Pages: | 1 | 2 | 3 | 4 | 5 | 6 |  [ show all ]

North Spore Shop: Injection Grain Bag, North Spore Mushroom Grow Kits & Cultivation Supplies

Community > The Pub
Threaded Mode Threaded  Previous topic Previous  View all topics Index  Next topic Next 

Similar ThreadsPosterViewsRepliesLast post
* four loko is fucking disgusting
( 1 2 3 4 all )		 morrowasted 9,792 66 09/11/10 02:05 PM
by Sophistic Radiance
* Best Four Loko Flavor?
( 1 2 3 all )		 thodub 7,411 56 02/26/12 11:06 PM
by tdubz
* Stephen Colbert Tries Four Loko
( 1 2 all )		 fapjack 4,027 26 11/18/10 02:45 AM
by Enjoywho
* What is the most morally disgusting profession?
( 1 2 3 4 5 all )		 RandalFlagg 10,123 90 07/27/05 07:59 PM
by AvatarofAtavism
* most disgusting drug concoctions you've taken
( 1 2 3 all )		 pfxtc 2,530 55 03/11/11 12:00 AM
by twighead
* 4 lokos fucked me up!
( 1 2 3 4 all )		 Rewindicus 2,690 60 07/01/11 11:56 AM
by psilyguy
* Vitamins that will help detoxing marijuana, and will cranberry pills work?
( 1 2 all )		 Jvells 22,250 20 05/06/10 10:45 PM
by Fry
* Vodka and cranberry juice..... Triptonic 558 12 05/23/10 04:23 PM
by tyrannicalrex

Extra information
You cannot start new topics / You cannot reply to topics
HTML is disabled / BBCode is enabled
Moderator: Entire Staff
2,505 topic views. 3 members, 313 guests and 115 web crawlers are browsing this forum.
[ Show Images Only | Sort by Score | Print Topic ]
Search this thread:

Copyright 1997-2026 Mind Media. Some rights reserved.

Generated in 0.043 seconds spending 0.011 seconds on 18 queries.