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Messages - tschmidlin

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61
Commercial Beer Reviews / Re: Blue cheese beer
« on: April 30, 2014, 09:32:37 PM »
Nate's doing some good stuff, but I didn't hear about that one yet.  Sounds interesting!

62
Commercial Beer Reviews / Re: Utopias
« on: April 30, 2014, 09:31:24 PM »
I've had it twice, two separate years.  I think it is awesome. :)

63
Beer Travel / Re: Seattle
« on: April 30, 2014, 09:29:08 PM »
You could take the bus to NW 15th and Leary, then walk over to Maritime.  Hales is a little further from there.

If you would rather go to Fremont Brewing, the Odin taproom is really close and opens at 3.  Brouwers is not far from there either.

Let me know when you'll be where, I might be able to join you for a pint.

64
The Pub / Re: Have you ever ......
« on: April 30, 2014, 09:17:12 PM »
I was asked about this in one of my homebrew clubs, here was my answer . . .

I don't know all of the science behind it, but here is my take.  TLDR version - I'm skeptical.

There are 7 or 8 alcohol dehydrogenase (ADH) genes in yeast.  This is from the fully sequenced yeast strain (S228C), which is not a brewing version but is closely related.  Any bakers yeast or brewing yeast will be very similar, although gene duplications are likely to have happened and so there may be more than one version of these genes.  The activated yeast from the store that the article references will be similar.

Of these ADH genes, most of them are involved with turning acetaldehyde (CH3CHO) into ethanol (CH3CHOH).  A couple of them are suspected in fusel alcohol production.  Only one of them, ADH2, is able to do the reverse reaction and convert ethanol into acetaldehyde.

The purpose of ADH2 is to allow the yeast to use ethanol as a carbon source, so expression of the ADH2 gene is up-regulated in the presence of ethanol.  But yeast prefer to use sugar as a carbon source, so in the presence of sugar expression of ADH2 is repressed several hundred fold.  When dried yeast is made it is grown in a low gravity sugar solution which means there would not be much ADH2 present in the dried yeast to begin with.

Then there is the problem of the environment.  In order for what they are proposing to work, the ADH2 enzyme would have to maintain functionality in the stomach and the GI tract.  The challenge is both the low pH of the stomach and the proteases your body makes to digest food.  It's possible this isn't a problem for the yeast ADH2 protein, but it seems unlikely that ADH2 would be protease resistant and low pH tends to cause proteins to unfold.

So because of the low amounts of ADH2, the low pH, and the protease rich environment of the stomach, I'm a bit skeptical.  I have no idea if it works as he says it does, but if it does I doubt it is for that reason.  A more likely explanation seems to me that after a couple of decades of drinking regularly, Jim's own ADH2 expression levels are high so it is broken down quickly by his body and yeast ADH2 does not play a role.  Maybe we should get some yeast that completely lacks ADH2 as a control and we can give it a try. :)

65
Going Pro / Re: Leasing Equipment
« on: April 30, 2014, 09:05:38 PM »
We don't qualify for SBA loans because we have not been in business for 2 years.

66
Going Pro / Re: Leasing Equipment
« on: April 30, 2014, 01:25:39 AM »
We've had good luck with local banks as well, but if you don't have collateral for a loan you are SOL.  The number they threw around was maybe 50% of the purchase price of the equipment with the equipment as collateral, since it should still be worth that much if we fail.  They did not seem thrilled about that as an option though, and we did not pursue it.

67
Going Pro / Re: Leasing Equipment
« on: April 28, 2014, 11:24:53 AM »
We are not leasing our equipment, but it can be hard to get a traditional business loan for a new business.  I would focus on the bank loan and figure out if it is even a viable option before going the lease route, getting a loan turned out to be much more complicated than it seemed at first.  If the equipment loan does not pan out, leasing or other sources or financing may be your only option.

68
The Pub / Re: Spring Brewing Inspiration
« on: April 22, 2014, 01:56:00 PM »
Wow, Tom.  That's gorgeous!  I'm jealous! 
I love it.  I walked around it once about 15 years ago, it's a ~95 mile loop.  I'd really love to do it again.  I have no desire to summit, but I would do the Wonderland Trail every year if I could.

How long does that hike typically take?  My buddies and I take a series of annual Manventures.  This year we're headed to the Wind River range in Wyoming.  The Wonderland Trail sounds promising! 
Sorry I missed this - it varies widely and has been done in under 24 hours, but I'm guessing you don't want to do that.  I took it slowly and did it in 10 or 11 nights.  Some days I had moved camp by noon and had nothing to do but soak in the sights.  You can do it in a week if you like, as long as you are reasonably fit.  I carried all my food, but you can send stuff to the rangers stations and pick it up along the way.

69
The Pub / Re: Whiskey
« on: April 15, 2014, 12:40:55 AM »
Hey Carl, sorry we never managed to hook up when you were here.

I'm glad you enjoyed your visit, and it sounds like I need to make another visit to Woodinville Whiskey, I haven't had their rye yet.

70
The Pub / Re: Spring Brewing Inspiration
« on: April 15, 2014, 12:12:54 AM »
Wow, Tom.  That's gorgeous!  I'm jealous! 
I love it.  I walked around it once about 15 years ago, it's a ~95 mile loop.  I'd really love to do it again.  I have no desire to summit, but I would do the Wonderland Trail every year if I could.

71
General Homebrew Discussion / Re: Smoke Signal
« on: April 14, 2014, 01:10:49 AM »
That's awesome, congratulations Jeff!

72
General Homebrew Discussion / Re: Gusher Infection?
« on: April 14, 2014, 01:01:08 AM »
They really get that hot?  I wouldn't have guessed that.  I do think that there is a big difference between the bottles used in the US and the ones used in Canada.  We've had beer bottle re-use by the big breweries for years, I'm unsure if the US does the same but I think our bottles are thicker and they seem thicker when I look at them in order to be re-used more frequently.

The theory is that the repeated heating and cooling induces stress fractures.  No personal experience, but that's what I've heard from people who do it.

I have been baking my bottles at 250 for an hour for 2 years now. No issues yet.
You know this is not sufficient time or temperature for sterilization?  I'm not saying it's not doing anything, just that it might not be as effective as you think.

73
The Pub / Re: Spring Brewing Inspiration
« on: April 13, 2014, 11:17:53 PM »
This is Rainier.  From my flight home Saturday. :)


74
All Things Food / Re: Growing food - The Garden Thread
« on: April 13, 2014, 11:01:09 PM »

...thumbs up to get whatever tools I need.

All of them. The correct answer is all of them.
;D

That looks awesome Jim, great work.

75
Going Pro / Re: Woohoo!
« on: April 13, 2014, 10:53:22 PM »
Awesome, congrats!

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