1864 Shipwreck Yeast Recovery & Historical Brewing Simulator

🔬 Phase 1: Microfluidic Petri Culturing

Specimen Source Baltic Sea Shipwreck Bottle #04

Tap/Drag inside dish to swab sediment & seed living micro-colonies

Incubation Temp (°C) 18.5 °C

Agar pH Level 5.2

Glucose Concentration (%) 4.5 %

S. Cerevisiae Viability

88%

Wild Spoilage/Mould

12%

Black Patent Malt Ratio (%) 14.5 %

Water Mineral Profile Soft Wood-Bark Well Water

Oak Barrel Conditioning (Months) 6 Months

Original Gravity (OG)

1.072

Historic ABV

6.8%

Calculated bio-archaeological isolation metrics and 19th-century stout formulation.

[Executing default 1864 Baltic Sea Shipwreck isolation state...]