Goal: grow as much yeast as possible for later autolysing into yeast extract.
- Add 60g DME to 1L water.
- Add pinch of yeast nutrient and pinch of gypsum powder
- Add enough citric acid to reduce pH to 5.6
- boiled wort and let cool to ~36C
- Add a few pinches of dried bakers yeast
- Constant aerated, and will keep temp around 35.5C
- By the next morning, the solution was a much lighter brown color ⇒ lots of growth.
- Added 30g/60ml wort
- Prepared 40g / 80ml and added
- raised temp to 55C to lyse (shoot, forgot to cell count)
- The color was much darker after 8 hours.
- After ~36 hours at elevated temps, I let it cool down. The smell was yeast/sour, and the taste was as well. I reduced it on the stovetop.
- After reducing quite a bit, and adding salt to taste, the mixture was dark brown, very sticky, and tasted pretty okay. It was bitter however, but there seem to be solutions to this.