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Messages - erockrph

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1726
The Pub / Re: Bio-engineering morphine from S.cerevisiae possible
« on: May 21, 2015, 11:15:28 AM »
Only a pharmacist or someone who works in drug discovery or clinical trials would know that much information about biologics.
I will say that I also get a lot of info from following Derek Lowe's blog  (the medicinal chemist, not the former MLB pitcher). I started reading it for his awesome "Things I won't work with" posts, but he also gives a great insider view of the industry. A lot of the technical chemistry is over my head, but my hospital has a very active research department so it's nice to see some of the things that are coming down the pipe from both the biochemistry and business viewpoints.

1727
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 21, 2015, 11:05:51 AM »
These bad breweries hurt the craft beer movement. 8 dollar a 6 pack is not cheap. Hopefully a newbie picks up regular shocktop or bluemoon and not horny goat watermellon. If you start buying 6 packs and they are complete busts, people are going to go back to bud light.

I'm just jealous that you can get a sixer of craft beer for 8 bucks. It cost me $29 and change for a sixer of Sculpin and a 4-pack of Trooper pint cans the other day. I'd say most craft beer averages $11-12 for a sixer out my way.

1728
General Homebrew Discussion / Re: First Attempt at a Gose
« on: May 21, 2015, 10:18:35 AM »
In looking at the recipe, there's no actual lactobacillus used for souring. It calls for saurmalz in the mash, then salt and lacto to taste at bottling. Given that recipe there is zero chance for infection.

1729
All Grain Brewing / Re: One mash, two ESBs
« on: May 21, 2015, 09:57:08 AM »
I'd say about half the time I brew an ESB I doctor it up with American hops a bit. I usually include some EKG's, but then pair it with something else to give it some interest. I think EKG + Caliente + Centennial is the combo I like the best. I think I bittered it to 45 IBU's with Challenger at 60 minutes, then added an ounce each of EKG, Cent and Caliente at flameout.

The Trooper has become one of my go-to commercial ESB's, and they use Golding, Bobec and Cascade. You get some black tea and marmalade that is common in UK hops, but also a hint of that floral/citrus Cascade thing.

Your recipe will make a really nice ESB, by the way. WLP002 is my favorite ESB strain, but there are many good ones out there. WLP013 makes a nice ESB. I've also been meaning to give WY1469 a try, since I'm a huge Landlord fan.

1730
Ingredients / Re: which hops to buy?
« on: May 21, 2015, 08:39:14 AM »
I'm going to buy some hops, probably at Yakima Valley, to be shipped to Belgium. I found a whole list of them that I do not know at all:

Belma, Bravo, Bullion, Buzz Bullets, Caliente, Comet, Delta, Experimental Grapefruit, Experimental Lemon Zest, Fantasia, JARRYLLO, Lemon Drop, Millennium, Pekko,Santiam, T'N'T, Zythos.

Could you recommend a few to experiment with in IPA-style beers? Any winning combinations? Shipping is expensive so they need to be really good.
Their notes on Caliente come from my tasting notes that I posted here a few years ago. That's a really nice hop - red plums is the main character, with a hint of UK-like earthiness. It's a really nice addition in an ESB or UK-style IPA.

Belma is boring, I wouldn't waste your time. Very little hop character. It's nice in something light like a blond ale - it has faint melon notes, but won't do anything in an IPA.

I have no personal experience with the others you've mentioned. So I will defer to others on them.

Also, if you haven't had a chance to play with Meridian yet, I highly recommend that in an IPA. It has a great apricot/nectarine thing going on.

1731
If you've ever seen a fridge and a digital johnson controls controller then you know exactly what my system looks like.
+1

1732
Hop Growing / Re: Thinking about growing hops
« on: May 20, 2015, 05:59:20 PM »
I don't have problems with deer despite living in the woods, possibly because the dog's scent. I do have a problem with hunters coming within 50 ft of the house despite being well posted when we have a boxer colored exactly like a whitetail. I have no problem with hunters per se, in fact we will let someone we know hunt on the property, its strangers with guns (and often beer) literally in my back yard I'm not cool with although they do leave the hops alone but only because their not in season.
It's because of yahoos like that that I rarely hunt firearms season down this way. I usually hunt in northern NH. The yahoos up there are just as stupid, but there's a whole lot less of them.

1733
The Pub / Re: Bio-engineering morphine from S.cerevisiae possible
« on: May 20, 2015, 04:56:54 PM »
Does the "rph" in erockrph stand for "registered pharmacist?"
Indeed. I sell drugs for a living and brew beer for a hobby.  :D

1734
General Homebrew Discussion / Re: Delay in pitching yeast
« on: May 20, 2015, 04:51:21 PM »
Make sure your sanitation is top-notch, keep it cool, and you shouldn't have a problem. Make sure you have an adequate pitch of yeast, too.

1735
Hop Growing / Re: Thinking about growing hops
« on: May 20, 2015, 11:45:25 AM »
Hmmm... I might have to try spreading some hops around the garden this year. Those bastards eat all my friggin' pepper plants every year.

A whitetail deer spotting was a rare event when I was a kid.  Now, they are like rats with hooves.
Yep, I see them all the time before hunting season starts. They're not spooky, either. I can get within 10-15 feet of them, no problem. But as soon as I put on the orange... *poof* like a ghost.

1736
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 20, 2015, 10:54:21 AM »
I will definitely be keeping a potential fall swap in mind as I'm starting to get some brewing done this spring. It's been great following along with you guys.

1737
The Pub / Re: Bio-engineering morphine from S.cerevisiae possible
« on: May 20, 2015, 10:45:07 AM »
Genetically-modified yeast strains are currently being used to make all kinds of compounds.  An injectable insulin analog called Levemir is made by yeast cells that have been modified using recombinant DNA technology.  Levemir is made the by same company that acquired the old Wallerstein Company (successor to Wallerstein Labs) from Baxter Labs in a litigation battle in the seventies; namely, Novo Nordisk (the business unit of Novo Nordisk that acquired Wallerstein was known as Novo Terapeutisk in the seventies). 

Wallerstein Labs was the premier brewing science organization in the United States at one point in time.  WLN (Wallerstein Labs Nutrient Medium) and WLD (Wallerstein Labs Differential Media) are still the most popular media in use in brewery quality control labs around the world.  Anchor's Steam strain was acquired from Wallerstein in the mid-seventies (i.e., Wyeast 2112 is not an heirloom steam strain).  The New Albion strain is also a Wallerstein strain.
Novo Nordisk uses S. cerevesiae to make their whole line of insulin products, not just Levemir. Sacc is also used for many hormones (HGH, glucagon, GM-CSF, etc) as well as some vaccines (Hep B and Gardasil are the ones I'm aware of).

What is most interesting to me is that they are cooking up a cheap, readily available drug. Most recombinant DNA based drugs are typically peptides (long strings of amino acids) that are well-suited to this kind of technology. Other natural products are a lot more challenging, because it's not generally as simple as 1 gene=1 peptide. It will be interesting to see if this kind of bioreactor scales up economically.

1738
Yeast and Fermentation / Re: Boulevard brewing yeast strains
« on: May 20, 2015, 10:20:22 AM »
"We fell in love with the way the beer tasted from the fermenter it was cellaring in before packaging, FV 7, and Tank 7 was born. Since then, we've modified the recipe just a tiny bit when we brew Saison-Brett.  All the hopping remains the same, but we mash just a bit longer when we're brewing Saison-Brett. We really want the beer to dry out quite a bit before we add the brett. Since brett continues to chew away at sugars, we want to make sure we have a beer with a very low final gravity before we introduce the brett."
This is an interesting quote. I think the old school of thought was always "you have to leave as much behind for Brett to chew on as possible". So it seemed like you would hear a lot of recommendations to mash high to leave a lot of dextrins as food for Brett.

This quote seems to line up with what I've been hearing more and more over the past couple of years - that Brett isn't producing it's typical flavor contributions through its metabolism of sugar and dextrins, but rather from converting other byproducts such as phenolics and esters produced by Saccharomyces in primary. If Saison Brett is produced like this, then that certainly cements it in my mind that Brett doesn't need dextrins to work as a secondary yeast.

1739
Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 10:05:42 AM »
There are a lot of ways to skin these particular cats. For my hefe I like to keep it simple: 60:40 wheat:pils

For my dunkelweizen I do like a touch of crystal malt character. I usually use about 7% Caramunich III, and go with a mix of wheat malt, Dark Munich and Vienna for the base malt. Then I use chocolate wheat for color adjustment. I haven't had a chance to play with Dark Wheat, but I'm planning on it for my next shot at this style.

1740
All Things Food / Re: Smokin time
« on: May 18, 2015, 04:52:03 PM »
Here's a random idea that popped to mind while reading this thread. Picture this on an apron:


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