I use it a couple of drops at a time to prevent boil-overs and I'm perfectly normal and healthy. Well, pretty healthy. For someone my age. Maybe not normal. Except for this twitch.
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Are you saying it isn't yeast at all or does the OP live downwind from a brewery?
They only way to know what is in that culture is to plate it for singles. If there is top-cropping yeast in the culture, then the OP's collection devices were contaminated with microflora from his brewery because the The probability of finding a top cropping strain in the wild while not zero is very very low.
One of the reasons why true top-croppers can be repitched so many times is due to the fact that wild yeast and bacteria are usually non-flocculent; hence, they remain in suspension long after the yeast has formed a dense skimmable head. True top-cropping behavior is the result of domestication. The German chemist Max Emil Julius Delbrück duked it out with Dane life scientist Emil Christian Hansen for the hearts and minds of brewers during the early days of pure cultures. Delbrück's "Natural Pure Culture" method of maintaining pure cultures was based on the fact that top-cropping naturally purifies a culture. Delbrück felt that his method was superior to Hansen's pure culture method because Hansen's method relied on aseptic handling of the culture, which Delbrück felt was impractical in a production brewery. Hansen won the war because his technique worked equally well for all yeast strains. Descendants of the yeast propagation system that Hansen and Søren Anton van der Aa Kühle designed at Carlsberg Laboratory are in use in breweries today.
I prefer to pull a sample. Much easier to read the reading accurately.Plus you get to taste the sample.
They do get very picky with judge qualifications. Even after being vetted there's a waiting list that may turn into a year or two. Getting several judges to award an unknown beer a medal has very little chance of favoritism.Exactly. The people I know that judge the GABF have to have long experience in the industry, have proven their skills, and be vetted. They will spend time on a wait list. I also see how it would be hard to push a beer you might know past the other judges on your flight panel, or get it past mini-BOS.Does anyone here get upset at #2 happening at the NHC? I don't.
Gordon Strong spoke of the quality of the judging as about equal to the BOS round at any large regional competition, so I think that is pretty damn good.
I don't go every year anymore, but I think it's something every beer fan should experience once...that first walk up the stairs and into this enormous room filled with great beer is fantastic.
#4 Zombie Tables is the most legit IMO. I'm way more likely to stop at tables where the brewery staff is working.
I might go - someday - to the members session.
A stir plate is an unnecessary expense. Your money is better spent on other gear. Perform an advanced search using my user name as the poster and "stir plate" as the search term, and you will discover why a stir plate is little more than home brewing snake oil.
Do you have a sort of a single manifesto post on the subject describing why you think (maybe experimental results?) stir plates are unnecessary (potentially harmful?) and what your recommended method is without the benefit of owning an orbital shaker?
I did the search as recommended but mostly found a bunch of posts that seem to be referring to other posts that I haven't located yet.
I wish I knew about this shaker thing a few months ago. My old biotech company finally bit the dust and I'm sure I could have bought a shaker for peanuts.