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diegobonatto

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Join Date:

02-24-2011

Last Activity:

07-18-2014 5:55 PM

5 Likes on 5 Posts 

    ABOUT ME

  • Beginner brewer
    Molecular and Cellular Biologist - Yeast geneticist
  • Brewing
  • Professor
  • Diego Bonatto
  • Gratissima - Mild
    Maxima - Pumpkin Ale
  • Persea - Belgian Speciality Ale
  • Male
  • Married
  • Porto Alegre
  • Rio Grande do Sul

LATEST ACTIVITY

  • Posted in thread: 60L Speidel Ferementer Trub Level on 07-14-2014 at 11:20 PM
    Yes, I'm using a racking cane with my Speidel fermenter. "Zero" problems until now...

  • 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.
    Some stra...

  • 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
    they are...

  • 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
    first prop...

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