High Alcohol Spot
The characteristics of this spot are:
| Coords | Microbe list |
| -1964, -801 | Y3 Y40 Y64 M31 Y35 L37 L84 A6 L100 Y98 Y99 Y66 Y81 Y42 M23 |
Earlier on I tried to get a useable beer from this spot. Here are the results of some tries:
| Recipe | Result | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 20l 20m 100h | Bitter Beer | 1433 | 90 | 0 | 150 | 1 | 46 | 0 | 0 | 0 | 0 | 238 | 116 | 37 | 19 | 21 | 111 | 84 | 19 | 100 | 78 | 71 |
| 20l 120h | Bitter Beer | 1393 | 30 | 0 | 70 | 1 | 46 | 0 | 0 | 0 | 0 | 119 | 116 | 37 | 16 | 21 | 128 | 81 | 20 | 60 | 75 | 71 |
| 25l 140h | VP muddled | 1457 | 37 | 0 | 110 | 1 | 242 | 0 | 0 | 0 | 0 | 149 | 119 | 38 | 19 | 22 | 149 | 85 | 20 | 74 | 85 | 73 |
| 10l 140h | VP Dry muddled | 1421 | 15 | 0 | 2 | 1 | 98 | 0 | 0 | 0 | 0 | 60 | 119 | 38 | 17 | 22 | 148 | 83 | 20 | 30 | 60 | 73 |
| 9l 140h | VP Dry muddled | 1421 | 13 | 0 | 0 | 1 | 86 | 0 | 0 | 0 | 0 | 54 | 119 | 38 | 17 | 22 | 148 | 83 | 20 | 27 | 58 | 73 |
The last batch of the series represents in all probability the pure effects of Y3, because all flavour data concur perfectly with the data given on the wiki Yeast List. Then also we know now the vitamin floor for Y3: 0.
In the first and third batch listed the alcohol percentage is higher than the max. alcohol value of Y3 (1421). So in these batches other yeasts have added alcohol. It's a yeast that added a bit to the Cherry and Nutmeg flavours. A possible candidate is Y40, the second on the list. Its recorded floors are 8 and 128 for glucose and maltose, and 125 for vitamins. Another candidate is Y98, of which is only the glocuse floor known, at 8.
I did the following batch to see how far this mixture could be pushed:
| Recipe | Result | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 30l 30m 180h | Cloying | 1474 | 134 | 0 | 353 | 446 | 600 | 0 | 0 | 0 | 0 | 358 | 119 | 38 | 20 | 22 | 188 | 86 | 20 | 149 | 94 | 73 |
It looks as if only yeasts Y3 and Y40/Y98 contributed to this brew. But there are more than enough nutrients left in the soup for other yeasts to kick in, but even Y42, which is known as very vigorous, doesn't contribute. This seems to indicate that a alcohol ceiling check was performed after all.
I also did another fun batch at this spot that proved to have very interesting results! Here's a batch without any malt at all:
| Recipe | Result | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 140h | Cloying | 680 | 0 | 0 | 30 | 720 | 0 | 0 | 0 | 0 | 0 | 0 | 53 | 54 | 7 | 9 | 140 | 32 | 46 | 0 | 21 | 29 |
First, there was never any Maltose in this batch, and yet there was activity by yeasts. This shows that there is no actual maltose floor for yeasts.
Next, based on calculations done with the flavour values that are recorded in the yeast table, it seems that the work in the brew is done by both Y3 and Y42. Y3 is roughly responsible for 510 of the alcohol, and Y42 for 170. Why Y42 stopped working at that value is clear: the soup had reached its vitamin floor. For Y3 however this is not so obvious. Surely there were enough vitamins and sugars left in the soup to allow more activity from Y3.
There's a third interesting result in this batch, and that is the fact that Y42 can be coaxed to life, given the right circumstances. This is especially interesting, since no Y42 could be seen in the overfed batch of beer. Can the activity of one yeast prevent activity of another?
If we take a look in the real microbial world, this is definitely true. So might it be possible that competition between microbes playes a role in our brewing too? The longer I think about it, the better this theory seems to fit. Suppose we fix two extra attributes to a microbe: a list of microbes it can "push out", and a list of microbes by which it can be "pushed out". This theory certainly needs looking in to!
The next step was to determine yeast entry times at this spot.
| Y3 | Y40 | Y64 | Y35 | Y98 | Y99 | Y66 | Y81 | Y42 |
| between 1240-1235 | between 1095-1090 | between 855-850 | between 600-500 | between 400-300 | between 300-200 | between 100-80 | between 80-60 | between 80-60 |
Note the very late entry of Y42 in this list!
| period Y3 alone | time until Y64 enters |
| 140-150 sec | 235-245 sec |
To find out which yeast is responsible for the higher alcohol values, I closed the lid of the kettle at 1000 seconds left. Only Y3 and Y40 were present in this batch.
| Recipe | Result | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 25l 140h | VP Muddled | 1457 | 37 | 0 | 110 | 1 | 242 | 0 | 0 | 0 | 0 | 149 | 119 | 38 | 19 | 22 | 149 | 85 | 20 | 74 | 85 | 73 |
So that's clear, it's Y40 that produces the extra alcohol. The flavour values are the same as in the earlier batch, which used the same recipe but wasn't sealed. This shows that no other yeasts had any activity in this beer.
For clarity I will repeat the results of the overfed batch here:
| Recipe | Result | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 30l 30m 180h | Cloying | 1474 | 134 | 0 | 353 | 446 | 600 | 0 | 0 | 0 | 0 | 358 | 119 | 38 | 20 | 22 | 188 | 86 | 20 | 149 | 94 | 73 |
It seems very unlikely that any other yeast than Y3 and Y40 contributed to the overfed batch. Assuming that fermentation indeed happens in separate ticks, the difference between these 2 batches represents the result of exactly 1 tick.
Apart from that I'd like to raise the question again why Y40 stopped working in the both batches. For the first shown above it is clear: Y40 reached its vitamin floor. But for the overfed batch it isn't so clear. Its floors haven't been reached. There are still 3 possibilities open: a) an alcohol ceiling has been reached; b) the maximum number of ticks is reached; c) Y40 has not been allowed any activity until Y3 had finished. At that point not enough time was left for Y40 to do any more work.
All 3 options would also explain why Y42 didn't become active.
Behaviour modelled according to the Working Together Apart model
| Recipe | Result | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 9l 140h | VP Dry muddled | 1421 | 13 | 0 | 0 | 1 | 86 | 0 | 0 | 0 | 0 | 54 | 119 | 38 | 17 | 22 | 148 | 83 | 20 | 27 | 58 | 73 |
This batch represents a simple single yeast example. 12 ticks of Y3 activity were needed to make this beer.
| Recipe | Result | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 25l 140h | VP muddled | 1457 | 37 | 0 | 110 | 1 | 242 | 0 | 0 | 0 | 0 | 149 | 119 | 38 | 19 | 22 | 149 | 85 | 20 | 74 | 85 | 73 |
| 30l 30m 180h | Cloying | 1474 | 134 | 0 | 353 | 446 | 600 | 0 | 0 | 0 | 0 | 358 | 119 | 38 | 20 | 22 | 188 | 86 | 20 | 149 | 94 | 73 |
These 2 batches show both Y3 and Y40 activity. Y3 contributed 12 ticks (1421 alcohol) and Y40 contributed resp. 3 (1457 alcohol) and 4 (1474 alcohol) ticks.
That this is the case, can be seen in the flavour values. Y3 is responsible for the Orange flavour. In the 2 batches shown here the Orange flavour is exactly the same as in the full Y3 batch, so Y3 performed the same amount of work in these 2 batches. Y40 added to the Cherry and Nutmeg flavours, compared to the full Y3 batch. In the later batch the Cherry flavour is 1 higher than in the former: this represents a bit of extra Y40 activity.
As to timing: Y40 must have performed its ticks during the time Y3 was still active, otherwise Y40 would have met its alcohol ceiling before it even had started. In the former batch Y40 was only able to perform 3 ticks, because it ran into its vitamin floor or alcohol ceiling. In the latter there were plenty of vitamins left, so the reason that Y40 stopped working here must have been the alcohol ceiling. It was still able to perform 4 ticks.
This leaves us with 2 alternative timing schedules again. When the alcohol ceiling is checked before both yeasts start a tick, then Y40 activity would have occurred during the 9th to 12th tick of Y3 activity; and when the alcohol ceiling for Y40 is checked after Y3 performs its tick, Y40 activity occurred during the 8th to 11th Y3 tick.
In combination with the yeast entry time data, we can now also calculate the tick length. In the previous case either a tick length of 20 or 24 seconds was proposed. The data from this spot show that the higher tick length value is not correct, since it wouldn't leave enough time for Y3 to perform 7 or 8 ticks alone. So 20 seconds per tick must be the right value. Dividing the total fermentation time in to intervals of 20 seconds leads to the following time schedule:
| tick since start | event |
| 59 | Y3 enters the brew halfway this tick |
| 60 | Y3 is present at the start of this tick, and starts fermenting |
| .. | Y3 busy |
| 66 | Y40 enters, but is not yet present at the start of the tick |
| 67 | both Y3 and Y40 are fermenting |
| 68 | Y3 and Y40 busy |
| 69 | Y3 and Y40 busy |
| 70 | Y3 and Y40 busy in 1474 brew, but Y40 stopped in 1457 brew (vitamin floor) |
| 71 | only Y3 activity; Y40 stopped in 1474 brew (alcohol ceiling) |
| 72 | no more Y3 activity (alcohol ceiling) |
If this time schedule is correct, then it is also clear that vitamin floors and alcohol ceilings are checked for each yeast separate, and that checking takes place in the order in which the yeasts entered.
| Recipe | Result | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 20l 20m 100h | Bitter Beer | 1433 | 90 | 0 | 150 | 1 | 46 | 0 | 0 | 0 | 0 | 238 | 116 | 37 | 19 | 21 | 111 | 84 | 19 | 100 | 78 | 71 |
| 20l 120h | Bitter Beer | 1393 | 30 | 0 | 70 | 1 | 46 | 0 | 0 | 0 | 0 | 119 | 116 | 37 | 16 | 21 | 128 | 81 | 20 | 60 | 75 | 71 |
These 2 batches show an interesting phenomenon. In the 1433 alcohol batch, the Orange flavour is too low to represent full Y3 activity. Yet the timing schedule doesn't allow for more than 4 ticks of Y40 activity. So the only way to explain these results is to conclude that Y3 peformed a half-tick.
This phenomenon is known from other beer research, and occurs when a yeast runs into its maltose floor. This is indeed the case here. With not enough glucose left to convert Y3 is forced to use maltose, but can't continue when the maltose floor is reached. The maltose value here is exactly what is recorded as maltose floor in the yeast table (46).
Next I did some more honey-only batches, but this time the kettle was closed at different moments:
| Sealed | Microbes present |
| @1200 | Y3 |
| @80 | Y3 Y40 Y64 M31 Y35 L37 L84 A6 L100 Y98 Y99 Y66 |
| @60 | Y3 Y40 Y64 M31 Y35 L37 L84 A6 L100 Y98 Y99 Y66 Y81 Y42 |
| Recipe | Sealed | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 140h | @1200 | 502 | 0 | 0 | 49 | 890 | 0 | 0 | 0 | 0 | 0 | 0 | 42 | 13 | 5 | 7 | 138 | 30 | 7 | 0 | 15 | 26 |
| 140h | @80 | 502 | 0 | 0 | 49 | 898 | 0 | 0 | 0 | 0 | 0 | 0 | 42 | 13 | 5 | 7 | 138 | 30 | 7 | 0 | 15 | 26 |
| 140h | @60 | 680 | 0 | 0 | 30 | 720 | 0 | 0 | 0 | 0 | 0 | 0 | 53 | 54 | 7 | 9 | 140 | 32 | 46 | 0 | 21 | 29 |
In the stats above the role of Y42 in the beers is confirmed. Although 2 yeasts enter in the interval between the last 2 closure times, any activity of Y81 can be ruled out since that yeast produces large amounts of grassiness.
So we have a situation where Y3 is active first and stops activity at a certain moment, and where Y42 takes over until it reaches its vitamin floor.
To try to shed more light on the reason why Y3 stopped working, I did 3 more honey-only batches, but used more honey and closed 2 of the kettles: one after Y3 entered (@1100), and one after Y40 entered (@1000). The third kettle was allowed to run unsealed. To my great surprise, all 3 batches came out exactly the same!
| Recipe | Sealed | Al | Co | Mo | Vi | Gl | Ma | La | CA | LA | AA | Ba | Or | Bn | Ch | Da | Ho | Nu | Ci | Ta | Gr | Na |
| 200h | @1100, @1000, or unsealed | 1008 | 0 | 0 | 27 | 992 | 0 | 0 | 0 | 0 | 0 | 0 | 85 | 27 | 12 | 15 | 200 | 59 | 14 | 0 | 32 | 52 |
Why all 3 batches came out the same isn't too hard to see though. The vitamins left in the soup after Y3 had eaten its fill are too low to allow for Y42 activity.
Some conclusions can be drawn from these experiments all the same. First, Y3 was active for a longer period than in the batches with less honey. This means that a Total Sugar Floor value probably stopped Y3 in those batches. Y3 has been shown to have a very low vitamin floor. So in the 200-honey batches, reaching the Total Sugar Floor could also be the reason why Y3 stopped at 1008 alcohol, although it's also possible that not enough vitamins are left in the soup to allow a new tick of Y3 activity.
So here are the results of some more experiments with varying amounts of honey. The kettles were unsealed or sealed after the entry of Y42, which leads to exactly the same result. (Stats that are 0 in all batches are left out.)
| Recipe | Al | Vi | Gl | Or | Bn | Ch | Da | Ho | Nu | Ci | Gr | Na |
| 312h | 1421 | 62 | 1699 | 119 | 38 | 17 | 22 | 313 | 83 | 20 | 45 | 73 |
| 227h | 1421 | 0 | 849 | 119 | 38 | 17 | 22 | 231 | 83 | 20 | 45 | 73 |
| 200h | 1008 | 27 | 992 | 85 | 27 | 12 | 15 | 200 | 59 | 14 | 32 | 52 |
| 176h | 891 | 30 | 869 | 71 | 60 | 10 | 12 | 177 | 44 | 49 | 28 | 40 |
| 168h | 842 | 29 | 838 | 68 | 49 | 9 | 11 | 168 | 43 | 38 | 26 | 39 |
| 160h | 753 | 31 | 847 | 63 | 28 | 8 | 10 | 159 | 42 | 19 | 23 | 37 |
| 158h | 753 | 31 | 827 | 63 | 28 | 8 | 10 | 159 | 42 | 19 | 23 | 37 |
| 156h | 713 | 32 | 847 | 60 | 19 | 8 | 10 | 156 | 42 | 10 | 22 | 37 |
| 154h | 713 | 30 | 827 | 60 | 19 | 8 | 10 | 154 | 42 | 10 | 22 | 37 |
| 152h | 713 | 29 | 807 | 60 | 19 | 8 | 10 | 152 | 42 | 10 | 22 | 37 |
| 146h | 713 | 24 | 747 | 60 | 19 | 8 | 10 | 146 | 42 | 10 | 22 | 37 |
| 144h | 713 | 23 | 727 | 60 | 19 | 8 | 10 | 145 | 42 | 10 | 22 | 37 |
| 142h | 713 | 21 | 707 | 60 | 19 | 8 | 10 | 144 | 42 | 10 | 22 | 37 |
| 140h | 680 | 30 | 720 | 53 | 54 | 7 | 9 | 140 | 32 | 46 | 21 | 29 |
| 138h | 680 | 28 | 700 | 53 | 54 | 7 | 9 | 138 | 32 | 46 | 21 | 29 |
| 136h | 631 | 32 | 729 | 50 | 43 | 6 | 8 | 136 | 31 | 35 | 19 | 28 |
| 134h | 631 | 32 | 709 | 50 | 43 | 6 | 8 | 135 | 31 | 35 | 19 | 28 |
| 132h | 631 | 29 | 689 | 50 | 43 | 6 | 8 | 132 | 31 | 35 | 19 | 28 |
| 130h | 593 | 31 | 707 | 48 | 34 | 5 | 7 | 129 | 30 | 27 | 18 | 27 |
| 128h | 593 | 30 | 687 | 48 | 34 | 5 | 7 | 127 | 30 | 27 | 18 | 27 |
| 126h | 564 | 31 | 696 | 46 | 27 | 5 | 7 | 125 | 30 | 21 | 17 | 26 |
| 124h | 542 | 31 | 698 | 45 | 22 | 5 | 7 | 123 | 30 | 16 | 16 | 26 |