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Messages - dimik

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61
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 15, 2012, 07:28:15 PM »
That's exactly why I said that methylene blue staining is dubious. In all seriousness I can't think of anything better than trypan blue unless you wanna go with fluorescence. That's why I want to try Neutral and Phenol Reds in a neutralized/alkaline conditions since they would only work if the cell is intact.

Another thing about temperatures that concerns me is that 100 degrees is a lethal temperature for a lot of yeast strains so rehydrating in that is just scary to me. But who knows, maybe it is better.

On another hand I've never seen such a vigorous fermentation with dry yeast so shortly after pitching as I did this time.

62
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 15, 2012, 05:46:29 PM »
I'll have to try the temperature range. I just used the data from the study sited that there is no difference in viability.

63
Yeast and Fermentation / Rehydrating Dry Yeast
« on: October 15, 2012, 06:53:29 AM »
I've always just sprinkled dry yeast into the wort and didn't give it much thought, but started thinking more about it recently. So I tried it with one of my latest brews and I must say the reduced lag time is just amazing. Cut it at least in half. Think I'll keep doing it in the future. Just felt like sharing :)

Here is some more of my thoughts on this topic

64
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 15, 2012, 06:47:32 AM »
Jason did a nice experiment about that a while back. Take a look:
http://sciencebrewer.com/2012/03/02/pitching-rate-experiment-part-deux-results/

65
Ingredients / Re: Single Hopped beer tasting notes
« on: October 13, 2012, 08:44:52 PM »
Really cool! Good job, man.

66
Yeast and Fermentation / Re: Where do I get EDTA?
« on: October 13, 2012, 06:54:06 PM »
OK cool. So you're able to get it if needed, right?

67
Ingredients / Re: Single Hopped beer tasting notes
« on: September 26, 2012, 06:44:13 PM »
Hehehe Summit is like that... only thing I can suggest is cooler fermentation otherwise I always end up with onion beers.

Keep them coming, this is really cool.

68
Yeast and Fermentation / Re: Feral Yeast (or Yeast Gone Wild)
« on: September 26, 2012, 04:17:02 AM »
I've seen yeast form ascospores, and they were taken from the bottom of my fermentor.

69
Yeast and Fermentation / Re: White Labs vials?
« on: September 25, 2012, 07:24:56 PM »
So how does WL sanitize the vials for yeast? Dry heat??

I think they come sterile out of the manufacturing process. I doubt there is much that can live in hot plastic.

UV is an option too.

Kai

Nothing comes out sterile out of anything. AFAIK gamma-radiation is what's used for all non-autoclavable plasticware in any industry that needs sterile plastic. Wouldn't be surprised if that's the case. Or maybe they do use UV... I installed a UV lamp in my home lab and left open petri dishes under it... They remained sterile and microbe free.

70
Yeast and Fermentation / Re: Where do I get EDTA?
« on: September 25, 2012, 11:35:13 AM »
Yeah that would work... just dilute it to whatever you need it as.
I think we use 0.5M in our lab.

71
Yeast and Fermentation / Re: Feral Yeast (or Yeast Gone Wild)
« on: September 25, 2012, 09:01:41 AM »
Oh I'm sure there is plenty alive yeast there. I'm not sure what it is exactly that you're asking though...

72
Yeast and Fermentation / Re: Where do I get EDTA?
« on: September 25, 2012, 09:00:35 AM »
How much of it do you need?

Also, do you just want to break them up into individual cells or is there something more? When I started reading I immediately thought Trypsin, but that sucker has to be shipped in dry ice and kept at -80 and even then it degrades itself... unless it's a mix of Trypsin/EDTA in medium in which case it'll last a few weeks in the fridge or months if frozen. Anyway, how much do you need and what exactly are you planning to do (unless it's a secret)? If it's just counting, i.e. breaking up clumps, you'd need just a few mL... I might be able to help... And there are plenty of other agents you could use (but all of them are probably only sold to labs). I'll get back to you in a few days.

73
Nope. I would not brew with mineral water.

74
Ingredients / Re: elderberries / juniper berries
« on: April 03, 2012, 12:28:20 PM »
I have used elderflowers as late additions and didn't like it too much. Never tried elderberries though.
As for juniper berries, I use them often and even make completely hopless brews with juniper berries as the bittering agent. Use like you do with hops. Mind though that the flavors you get out of say 1 oz will not be very prominent. Check my story here and maybe it'll inspire you. I also made junipered IPAs with berries in 10-15 min additions and liked the result.

75
The Pub / Re: Christ, what an...
« on: March 25, 2012, 01:05:13 PM »
I'm an antisocial schizoid... nice...

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