First off, don't brew with Brewer's yeast. It's named after a person, not brewing, and is for baking. Secondly, there are literally hundreds if not thousands of yeast strains that have had just that done, some hundreds of years old. When it comes to more recent, lab created strains, Red Star has been doing a lot of that. 3rd, you get a small amount of methanol with fruit brews like wine, but from beer or grain, you really don't, and the amount you get really only matters if you're DISTILLING.
On Sun, Mar 17, 2013 at 11:26 AM, Avery Ashley <avery056056@rams.sccnc.edu> wrote:
I attempt brewing every now and then just because it's an interesting process and its always fun to work with something you can consume.I don't know much about it, so I'm no pro. But I've been trying to think of a long term project and I though maybe engineering/selecting yeast for increased alcohol content and better ethanol to methanol ratios would be a doable, as well as rewarding process. In the end I'd like to end up with a strain that yielded a more potent, but also safer (due to less methanol) brew.The first thing I would focus on is (selecting?) for increased alcohol resistance, so that the yeast can stay alive and ferment longer leading to a higher alcohol content. Next I would work on the particulars of the alcohol produced.Anyone have any advice for a project like this? I suppose the first thing to do would be to find a yeast strain to begin with, does anyone know a good place to look?Also, would anyone be interested in a long distance collaboration?--
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