Learn To Propagate Yeast From The Professionals At Froth Tech
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- Опубліковано 19 лис 2020
- If you want to ferment an alcoholic beverage you need yeast! But how do professional yeast producers create the yeast that breweries and distilleries use?
Froth tech (from New Zealand) create liquid yeast cultures for award-winning craft brewers. Hopefully, one day they will do the same for professional distillers!
Froth Tech's website:
www.frothtech.co.nz
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Thanks for coming in a filming us Jesse! Such a rad time hanging out with you and love the video! Churrrr
If I had known about this job when I was a kid, this is what I would have wanted to have done! This is so cool.
This is the best video man, please visit them again! Thank you for this!
Can’t wait to see who else you go visit for a chat, loved it.
Best Science Video Ever! Awesome work brother:-) More please!
Chur mate
To answer your question about if you should keep doing these kinds of videos, I say yes. I am a home brewer (mostly beer, but dabbled with just about everything else too) who started watching your videos just out of interest about what it would take to get into distilling, but it will be a while before I can consider getting into it. Over the last couple nights I just watched this and the 1hr 47ish version and hit the subscribe button. I really appreciate you throwing this together, even if I won’t be able to buy NZ yeast, it is awesome to hear about!
Yes make more video's like this please
Cheers for voting with the comment button lol 👍🥃
Love the "on site" videos, please keep making them but don't go too hard on them and forget to make the regular ones. Keep it Balanced. :)
well.............After binge watching several of your videos, I just had to subscribe to the channel!
Hahaha, thanks man. Welcome and thanks :)
This malt extract is T H I C C
Great content Jesse, keep it up! Love to see what is happening in the industry, very insightful.
I really appreciate how informative these videos are. Your leg work helps get my creative engine running here at home. I honestly don't think I would have half of my ideas to try out at home without the inspiration.
this video is completely AMAZING! keep making these kinds of videos bro! super informative and GREAT production quality! IM IMPRESSED JESSE !
Loved the time and work you put into this video.
Really eye opener.
I have to agree with the general comments of others, you have done an excellent job and very informative.
Well done.
some of the best content on the web. thoroughly love the insight.
Too kind mate hahaa
That video rocked!!!!
Awesome Video, Probably the most informative on yeast that I have ever seen!
Man that was the bomb Jesse, thanks for doing it.
Hey Jess!! Thank you for another GREAT and informative video!! FANTASTIC production value too!!
Cheers man
Love this format, yes keep exploring and showing! I live near Portland OR and it's cool so see what people are doing in the industry in other parts of the world.
Loved this one! Do more 👍👍👍
awesome Video man have been keeping a eye out in hope this would pop up. It will be interesting to follow the frothy boys especially there new toy.
Fantastic video thanks can’t wait to see what is next
Love this type of content Keep up the good work!
Awesome stuff Jesse, love this time of thing mate.
Thanks for the education man. Documentary style quality and script. 👍
Thank you Jesse for doing this interview on Yeast. It has opened my mind's eye on propagation and storage of these little critters. When my next "Best Mash" happen, I will collect the yeast, and try to grow more. Thanks for all that you do!
Nice! Having a peek behind the curtain for some inspiration.
Love it mate!! Definitely love this content, love the geekery
Absolutely love and appreciate the effort you put into chasing the craft. I look forward to your videos each week and I listen to all the podcast. So please keep this videos coming.🥃Thanks Mate
Oh the vids will keep coming. Just trying to decide what type of vids will keep coming 😉
@@StillIt well you are doing a great job brother🥃
FREAKING AWESOME VIDEO JESSIE!
Love this vid & keep the road trip rolling :-) kick ass!
very interesting to see the process, cheers mate
very cool, Please be safe in your travels. I like the adventure videos.
Cheers mate :) I should have mentioned actually, it's NZ. We are basically covid free right now.
Great video, thanks Jesse
outstanding had no idea, Thanks
totaly loved the vid bro please keep them up i love the more behind the seen stuff
Good to know :)
Thank you for the video. I enjoy being edumacated
Nice Jesse! Love the behind the scenes.
loved it!!!
Super interesting, thanks
Excellent video
Production values, very nice Jesse. Pretty damn excited about this.
Fascinating
Jesse this video is dope keep going!
This was a great idea for a different video. Definitely appreciate the extra effort on this one and would definitely be into seeing these on occasion. Not sure how missed this video though!
Amazing topics Bro 😎 keep them coming! Stay safe!
I love the vlog style Jesse. Epic video.
Cheers my man
Love it. Super geek.
Very Cool Video -- I have never seen a liquid yeast . Thanks for the information .
Love the video!
Cheers, had a blast making this one
Awesome info 👌 cheers 🍻
Noice n informative vid on a process that not many kno or see being done,good luck them on their venture 👌
Thanks!
This was extremely interesting!
Great video. Very informative. Safe ale is being used alot here in the USA for making moonshine . they say it ferments fast,clears fast and adds almost no flavor so it make good neutral
100% awesome 👍
wonderful !!! 👍
Great job man!
Cheers mate 👍🥃
Great video more like this
Oh so cool and interesting
excited :)
Nice Yakuza font on the thumbnail.
Also, nice thumbnail!
Oh, and now that I'm done with the video too, nice video!
Lol, cheers dude
Amazing that with NZ's beer culture over the last few decades in particular, that there hasn't been a commercial yeast producer.
great vid
Thanks mate
conflicting opinions on dry yeast. technically i think the average cell count is quite a bit higher, but a more significant portion is dead. i have tried both extensively over the last 20 years, at home and as a brewmaster at a local brewery for 3 years. we really couldn't (nor our customers) distinguish the same beers made with Wyeast #1056 liquid ale yeast, and Safale US-05 dry ale yeast. Both strains worked fine, and finished about the same speed usually, both were repitched at least 10 generations before ditching. i would recommend either one, except for the facts about carbon footprint and buying local and all that good stuff, Wyeast is actually in my home state of Oregon!
Interesting! Yeah I have talked to multiple pro beer brewers on either side of the dry vs thing. Nice to have another data point on that one!
on the note of dry yeast having a lot of dead cells, some tests i saw a while back of how important rehydration was for dry yeasts pointed to the fact that while pitching directly into wort as many as half the cells died because of osmotic pressure compared to a much lower number if you rehydrated in clean water for a while beforehand, it didn't actually significantly affect the fermentation at all; i think the conclusion was that while a lot of the yeast ended up dying, the remaining healthy yeast was very easily able to use those dead cells to fuel its own growth through a slightly macabre process of yeast cannibalization. the dead yeast basically acts as a hyper-efficient yeast nutrient that the yeast can much more easily take advantage of than traditional nutrients or natural nutrition from the barley etc.
Hah! I recognise some of those Danfoss pump starters. They're made here in NZ where I work :D. Great to see Kiwi's using Kiwi engineered equipment.
Awsome video man. I do like the videos, it's good to throw something new in the mix of the other content you make. You should try to make your own yeast and show the step. It could be for Brewing or distilling
True that!
Having my own small yeast bank, this is interesting stuff. Interesting how the o2 keeps it in reproduction mode rather than booze making.
Ah nice work man! What method are you using to store?
@@StillIt I also have a small yeast bank. I both dehydrate some of it, and store some in the freezer in a water/glycerine mix. Both methods have worked out to 2 years of storage so far.
@@adamw2785 just curious, is the glycerin a cryoprotectant or just a neutral food sugar for when they are thawed out?
@@dangoldbach6570 It's a cryoprotectant. AFAIK, S. cerevisiae can't assimilate glycerin. I use 25% to 30% glycerin and RO water. Put it in a 50ml centrifuge tube. Place it into an alcohol bath in the freezer to slow its rate of freezing. Once it's frozen, take it out of the bath and put it into the permanent storage box in the same freezer. My freezer is a regular consumer chest freezer, it sits around -35C to -40C.
@@adamw2785 very cool, thanks for the info!
Hey jess namaste from India
Cheers Royson 👍🥃
The production on this is great idk how it has so few views. You must have went to film school
Shame 'Yeastie Boys' is already taken 😄
Heh true
Freesh!
And frothy!
Where can I get a "drink science" shirt. I need one 😁
What do you think about taking maple syrup to 13%sugar then putting yeast in and fermenting to zero .Work or not work?Thinking about trying this in the spring.
Is this available in the United States? My distilling is so small that I wouldn't need over a coffee cup full lol
It's only in NZ at the moment :(
@@StillIt , I guess it didn't hurt to hope lol
there are quite a few yeast labs in the US doing a similar thing, I hear good things about Imperial Yeast for normal clean cultures, and Bootleg Biology for funkier stuff, bacteria, wild yeasts, kveik strains etc.
@@JustCallMeCharlie, thank you sir. I will be checking them out.
Most of the strains used are the same ones that you'd already be able to get in the US: Chico, London Ale III, etc. The main benefit with the Froth yeasts is for brewers in NZ who are finally able to get those yeasts fresh without them having to be shipped halfway across the globe.
It would have been great to delve into the number of strains they propogate.
Interesting! So how long of a process is it from start to finish? Lots of cool equipment in there.
For us it's about 14 days from start to package, then a couple more days for final QC results. Cheers!
Thanks for the reply. That’s a little quicker than I was thinking. Can you do more than one strain at a time?
@@gmrbison7316 Hey, yes we start a batch each week and release a batch each week, so our production schedule overlaps by a week
right but how do u make a mother sample do u re freeze what u make to re make more
Cool, I often wondered that myself.
How much you can do by making your own Yeasty Beasties.
They talk a little about getting started at home in the podcast. Definitely doable to have a yeast bank at home.
@@StillIt oh yes, and like they showed.
The bank size doesn't have to be huge, just kept pure and managed because your going grow as much as you will ever need.
Most farm supply stores and welding shops carry liquid nitrogen for animal husbandry and the containers, so very doable.
Where can I get one of those shirts!
Yeast!
And lots of it 👍🥃
Can anyone give me a guide where it teach you how to grow yeast from a small colony
Not a criticism, but somehow a surprise I had, in seeing that in such a plant people would not use rubber washable shoes, clean white coat, rubber gloves, surgical bonnet, surgical masks etc. One might think that in that environment all introduction of "foreign" microorganisms should be a concern. Especially the boots sequences were surprising to me. They certainly know what they are doing (it's their money, their professional activity) but I was somehow surprised by that. I was also surprised by the "biological hazard" sticker on the deep-freeze freezer.
Wow that can't be a cheap set up!!!
He mentioned the "carbon footprint " twice. As a new venture I would be more concerned about the bottom line first. Good luck to them anyway.
it's a selling point for customers, that they can pass on to their own customers. what gave you the impression they aren't concerned about their bottom line? because they didn't say it?
I think you missunderstand. Like Dr said it's a point of difference for the product not a "feel good".
We're rocking a triple bottom line: People, Planet, Profit. As an Impact Business, we want to benefit people and the environment - just by our business existing. Becoming carbon negative while turning a profit is just one our impact goals we aim to achieve. 🌏
@@StillIt Yeah I do misunderstand. I would've expected the report to contain information on alcohol tolerance, attenuation and floculation so it could be compared to other stuff on the market and whether it was better or not. After all it was meant to be about yeast. Anyway, none of these numbers or specifics were contained in the report. I would have like something more detailed is all. Nevermind.
:0 I ..... I.. really am first...
It was close between you and cajun haha. Cheers man
Whats a kittle? 😂😂😂
Translated: 'kattle'
@@frothtech lol just taking the piss from down under over the other side of the pond ... I like what you guys are doing and finger crossed it stays profitable 👍
Not convinced about the "carbon footprint" thing, if I consider the need to maintain a cool chain up to the day of inoculation, the added insulation required, the added "carbon footprint" for transport. Frankly that seems like marketing bullstuff, but maybe I am being too malicious ;-)
Beard needs a shaping and treatment
Very cool keep wasting your time!