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Messages - roffenburger

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31
Yeast and Fermentation / Re: Denny's Favorite 50
« on: April 29, 2011, 04:54:44 PM »
I finally tried this out in Waldo Lake Amber (drinking first pints from the keg tonight), and RyeIPA. I'm getting a hint of dirty underwear. Anyone else geting the same taste/aroma? ;)

32
Yeast and Fermentation / Re: Yeast starter/population lab work
« on: February 20, 2011, 09:56:56 AM »
I've been wanting to see if the 40% viability figure for rehydrating dry yeast in wort is accurate. I'm waiting on a lab supply order for some methylene blue...
Have you already ordered? I can send you some powder.

Are you going to be testing a specific strain or manufacturer?

33
Yeast and Fermentation / Re: temp shock?
« on: February 18, 2011, 05:00:25 PM »
Better too low than too high. Do you store your yeast in the fridge?  You'll be fine.

34
Yeast and Fermentation / Yeast starter/population lab work
« on: February 16, 2011, 04:20:42 PM »
There has been discussion lately about yeast starter population, dry yeast, and other related stuff lately.

If I were to do some lab work surrounding these topics, what would you like to see?

35
Yeast and Fermentation / Re: Please help me identify this organism.
« on: February 13, 2011, 09:07:14 PM »
What was your procedure for the starter wort. I made some all grain starter wort and sterilized in a pressure cooker and it looked very similar to yours. I am assuming its hot break. Bacterial contamination will generally make your wort cloudy with a few exceptions.

From your pics, I would say that its break material.

When you make your plates, its good practice to leave them at room temperature for about a week. This serves as a sterility check. If your plates are contaminated to begin with, they should show growth within the first week at room temp.

36
The Pub / Re: Ethanol--For your vehicle.
« on: January 31, 2011, 07:42:42 PM »

Nope, I haven't been around much and didn't see this one. Sorry for the redundancy. ::)

 ;D  no I wasn't pointing out a redundancy, only the strong politically based opinions posted in the other thread. 
touche!
I guess its expected such a topic as ethanol.

37
The Pub / Re: Ethanol--For your vehicle.
« on: January 31, 2011, 06:07:29 PM »
haven't read this thread?

http://www.homebrewersassociation.org/forum/index.php?topic=5550.0
Nope, I haven't been around much and didn't see this one. Sorry for the redundancy. ::)

38
The Pub / Re: Ethanol--For your vehicle.
« on: January 31, 2011, 05:48:54 PM »
Interesting. I had no idea the govt was allowing home distillation for fuel. I agree the equipment and energy input wouldn't really be worth it at a small scale.

What about ethanol as a fuel additive?

39
The Pub / Ethanol--For your vehicle.
« on: January 31, 2011, 04:33:47 PM »
I'm curious about your thoughts on fuel ethanol. Lets have a discussion. Corn ethanol, cellulosic ethanol, agriculture, food, cost, mpg, etc, etc, etc.

Go.


I'm all for it. :)

40
Yeast and Fermentation / Re: Yeast Lab
« on: January 30, 2011, 11:24:15 AM »
Talking of microscopes.
How about something like this?
http://www.amazon.com/Celestron-44340-Digital-Biological-Microscope/dp/B0014YNGCK/ref=pd_cp_p_3


I personally wouldn't bother with something like this. For the price, the optics are undoubtedly low quality.

41
General Homebrew Discussion / Re: How much did you brew in 2010?
« on: January 09, 2011, 08:23:52 PM »
Did a 3200 gallon starter last week at work. We need about 500 kg of yeast paste out of it   ;D


I think I did somewhere around 125 gallons of homebrew plus about 25 gallons of cider last year...

What's that about?  3200 gallon starter?  Yeast paste?  Are you working at a Vegemite factory?
Ha! vegemite....

Fuel ethanol.

42
General Homebrew Discussion / Re: How much did you brew in 2010?
« on: January 09, 2011, 07:13:24 PM »
Did a 3200 gallon starter last week at work. We need about 500 kg of yeast paste out of it   ;D


I think I did somewhere around 125 gallons of homebrew plus about 25 gallons of cider last year...

43
Equipment and Software / Re: stir plate alternative?
« on: December 04, 2010, 08:12:41 PM »
Like Sean said, shakers are used all the time in labs. Its really the preferred method for yeast prop, but magnetic stir plates do the job just fine for homebrewers. At work we have several shakers that are heated and cooled. We also use baffled flasks for extra media agitation.

44
Yeast and Fermentation / Re: Odd precipitate
« on: November 09, 2010, 08:56:19 AM »
Just remember, if you're not part of the solution, you're part of the precipitate.  :)

45
Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 16, 2010, 10:00:18 AM »
euge, I think you may have been looking at the DP4+ line. The colors of the lines are pretty similar. Glucose was the first sugar start dropping off.

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