Last Activity:07-12-2014 5:43 PM
5 Likes on 5 Posts
Posted in thread: How 'contagious' is brett? on 10-25-2013 at 10:08 AM
Do not worry about it...Brett is like any conventional microrganism. I have made more than 5
batchs with Brett with the same equipment used to Saccharomyces and never had a
cross-contamination. Just k...
Posted in thread: New post a picture of your pint on 05-29-2013 at 08:01 PM
My Witbier 100% Brett Trois (WLP644)
Posted in thread: WLP644 -Brett B Trois on 05-12-2013 at 04:09 PM
I recently made a Witbier with WLP644....one of the best beer that I made recently. The esters
from WLP644 nicely complemented the Curacao and coriander spices. Moreover, it appears that
aging is impr...
Posted in thread: Estimating Yeast Cell Counts in Fresh Starter on 02-17-2013 at 02:48 PM
Seeing as most people pull their starters after 24 hours, are we not getting the optimal number
of cells out of our starters?This is very yeast strain-dependent and also yeast age-dependent.
Posted in thread: Weird floculation or something else? on 02-13-2013 at 11:53 PM
The starter is OK. Flocculation happens after nutrients of wort being consumed by the yeast.
Posted in thread: Weird floculation or something else? on 02-13-2013 at 10:57 PM
Flocculation is pretty normal for many yeast brewing strains, especially for english yeast
strains. What strain you added to the starter?
Posted in thread: Estimating Yeast Cell Counts in Fresh Starter on 02-12-2013 at 08:31 PM
Iíd like to understand this aspect a bit more. How do the number of scars increase from a fresh
to an old culture? If the cells arenít dividing there should not be an increase of scars and if
Posted in thread: Estimating Yeast Cell Counts in Fresh Starter on 02-11-2013 at 08:41 PM
I think you misread the statement. I was talking about new growth that one can expect from a
gram of extract. It didnít talk about the amount of cells in a gram of yeast.You are completely
right! I mi...
Posted in thread: Estimating Yeast Cell Counts in Fresh Starter on 02-11-2013 at 03:35 PM
Hello Kai!Let me answer your questions:Let's assume two things:(1) - 1 gram of extract gows X
Billion new cells(2) - yeast only bud once they consumed enough resources to grow a new cellThe
Posted in thread: Estimating Yeast Cell Counts in Fresh Starter on 02-10-2013 at 02:54 PM
Glad to know that I could help. In fact, neubauer counting + MB staining is a standard method
to evaluate cell viability and number. Scientific literature reports some drawbacks by using