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Messages - dimik

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31
The Pub / Re: Sandy vs. East Coasters
« on: November 20, 2012, 09:04:31 PM »
I've seen alot of amazing things that people have done for each other here and the community has really pulled together to help

+1. A lot of people showed true virtue in this crisis.

32
The Pub / Re: A changed euge (sorta)
« on: November 20, 2012, 09:01:45 PM »
My condolences on your losses, Euge.
I am glad to hear you're pulling through.

33
The Pub / Re: Sandy vs. East Coasters
« on: November 17, 2012, 10:57:49 AM »
NYC got hit really hard. Broken street poles, fallen trees, crushed cars, flying street signs, sand dunes, flooded tunnels, flooded basements, in some places apartments also got flooded (like a couple blocks from me), street lights still don't work in some places. We lost cell network for about a week, briefly lost power, heat and hot water. I escaped with minimal damages, but the basement didn't... I posted some pics on my blog (http://bkyeast.wordpress.com/2012/11/11/unexpected-joy/)
Luckily public transportation is working well again because the city was paralyzed for days and I couldn't get to work.
LHBS survived unscathed, and that's a good thing :)
Hope the rest of you guys survived.
Cheers!

34
The Pub / Re: http://tinychat.com/roffenburger
« on: November 14, 2012, 09:31:50 PM »
Anyone wants to chat about yeast?

35
The Pub / Re: A Foam Gene?
« on: November 14, 2012, 11:36:32 AM »
Yeah I have the original publication from October 31 of this year. The study was done with weihenstephan lager strain for comparison. Since lager and ale yeast are different species, it raises the question whether or not it's also true for ales. Still interesting. I was planning to do a little homebrewer-friendly digest of that material in the upcoming weeks.

36
Yeast and Fermentation / Re: wild yeast experiment
« on: November 12, 2012, 05:49:59 PM »
I tried that with Upstate NY forest wild yeast and isolated 2 yeasts and 1 bacterial strain which I haven't tested yet.
What was said above is true, but try it and see what you get. If something good happens, feel free to mail me a sample and I'll isolate individual strains out :)

37
The Pub / Re: Latest Colorado and Washington State laws
« on: November 11, 2012, 10:16:31 PM »
I don't see people moving just so that they could smoke weed. It just seems too far fetched.
I agree with the "let's legalize, tax the sh*t out of it, and focus on real crimes" opinion and believe that's what eventually going to happen.
FWIW, here in NYC you can hardly go for a walk anywhere after dark and not smell weed. In ghetto areas (where I go every day) you don't even have to wait for the dark... I often see people just walking down the street with a joint between their teeth, spreading the skunk around. Also as far as I know they stopped arresting people with less than an oz. You just get a fine, a record, and pay for your own college tuition from then on if you're a student. I've met homebrewers who brewed with weed, but I've never been interested in drugs anyway. Alcohol is enough for me so even if it becomes legal I'll be completely indifferent.

38
Yeast and Fermentation / Re: 100% Brettanomyces (or similar) fermentation
« on: November 11, 2012, 08:19:58 PM »
So, can you make a traditional style with it, for example, a porter or a pale ale, or are the beers on the sour side?  Tropical fruit sounds good in an English bitter or an APA, but sourness, not so much.

Hehehehe, you ABSOLUTELY can. Especially since Brettanomyces was named after British ales because the Brett flavors were typical for them about 100 years ago. I noticed that some Brett strains have a buttery feel and taste to them (probably diacetyl) which is also acceptable in English styles.

39
Yeast and Fermentation / Re: Repitching yeast?
« on: November 11, 2012, 09:21:36 AM »
Yeah well, he wanted a really rigorous approach...

I would still rigorously swirl up all three jars and toss them in...... :)

Hehehehe.

Make sure you change pipette tips every time, too, or your serial dilutions won't be accurate. (Please don't ask how many times I've tried to fudge this and wound up with bad plate counts!)

That's assuming he's using micropipettes :D

40
Yeast and Fermentation / Re: Repitching yeast?
« on: November 10, 2012, 04:52:38 PM »
Yeah well, he wanted a really rigorous approach...

41
The Pub / Re: http://tinychat.com/roffenburger
« on: November 09, 2012, 09:02:23 PM »
Let's chat people!

42
Yeast and Fermentation / Re: Repitching yeast?
« on: November 09, 2012, 03:19:32 PM »
Nope. This is how it's actually done if you want to get the accurate cell count from which you can project how much of this slurry you'll need.

43
Yeast and Fermentation / Re: Repitching yeast?
« on: November 09, 2012, 07:40:03 AM »
OK then. If you want to be more rigorous, I'd suggest making a serial dilution and start counting on the counting slide after you get to around 1 million fold dilution. After that do some vital staining to determine how many cells are alive vs dead. To confirm, I'd recommend plating various volumes of the dilutions on plates and letting them grow out. Then you count the colonies and project the viable cell count. Doing it in triplicate is probably better.

44
Yeast and Fermentation / Re: Repitching yeast?
« on: November 08, 2012, 07:54:32 PM »
Dude, as the others have said, just pitch it all in.
The yeast is still fresh and has not yet gone dormant.

45
General Homebrew Discussion / Re: Homebrewing Hobby Survey
« on: November 07, 2012, 05:52:57 AM »
Oh you're a profit-driven type of a researcher. I see... No wonder you go in straight line from idea to result lol :)

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