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failbeams

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Join Date:

08-25-2011

Last Activity:

09-05-2013 6:33 AM

    ABOUT ME

  • breakfast stout, Kellerweis tribute (SN yeast harvest, saison
  • Sweet Stout pitched with Roselare, Choco-nut Porter
  • many things...
  • Oktoberfest, Oatmeal Stout, Hall and Oats (Hopped Belgian White with Flaked Oats, IIPA
  • Male
  • Single
  • shingle Springs
  • CA

LATEST ACTIVITY

  • Posted in thread: Suggestions for double fermentation of HUGE beer? on 06-20-2013 at 05:02 PM
    Ok so I dropped my efficiency down to 70%, giving an OG of 1.155 and FG of 1.031. Also,
    planning on dry hopping with 2-3 oz of cascade depending on how it tastes after 3-4 weeks. Does
    anyone have expe...

  • Posted in thread: Suggestions for double fermentation of HUGE beer? on 06-18-2013 at 01:46 AM
    So have been talking with the Firestone Walker guys about their wild ales they have been
    experimenting with, and it got me thinking/drinking, which eventually ended with me coming up
    with a ridiculous...

  • Posted in thread: Plate Counts on brett, sacch, pedio, and lacto on 03-08-2013 at 12:06 AM
    So I'm doing a study on wild ale fermentation, and I am looking for a way to enumerate yeast
    and bacteria as the wild ale matures. I'm on a budget, so I was thinking plate counts with the
    right differ...

  • Posted in thread: Quantitative assay for characteristic compounds in wild ales on 12-23-2012 at 11:38 PM
    Is this volatile compound assay going to be on a mass spec? It does sound like you are looking
    for a grad school project. The proteomics and metabolomics core at my school has loads of
    collaborations ...

  • Posted in thread: Quantitative assay for characteristic compounds in wild ales on 12-23-2012 at 11:36 PM
    If you don't mind me asking, is this part of work for a graduate program or do you work in a
    lab? Or, are you just very rich and inquisitive?Its for a grad school thesis. Inquisitive, yes.
    Rich, not s...

  • Posted in thread: Quantitative assay for characteristic compounds in wild ales on 12-17-2012 at 08:05 AM
    What about an assay for species of yeast and bacteria? What would be really neat would be a
    qPCR assay at different time points during fermentation and conditioning to see how proportions
    species shif...

  • Posted in thread: Quantitative assay for characteristic compounds in wild ales on 12-15-2012 at 09:29 PM
    Your thread was so wildly successful, it spawned a copy of itself.ya thats my fault... i was
    going for maximum penetration lollooking into butyric acid now. thanks for the suggestion!

  • Posted in thread: Quantitative assay for characteristic compounds in wild ales on 12-15-2012 at 09:11 PM
    I will be using GC/MS to do QA/QC tests, but it has to be an easily reproduced assay
    unfortunately (school/research project restrictions). Will most likely be doing a fixed enzyme
    type assay with diff...

  • Posted in thread: Quantitative assay for characteristic compounds in wild ales on 12-15-2012 at 11:31 AM
    I plan on designing a quantitative assay to profile various wild ales (lambic, gueuze,
    flander's red and brown). I plan on testing ethyl acetate, acetic acid, and total volatile
    acids. I am also looki...

  • Posted in thread: Quantitative assay for characteristic compounds in wild ales on 12-15-2012 at 11:30 AM
    I plan on designing a quantitative assay to profile various wild ales (lambic, gueuze,
    flander's red and brown). I plan on testing ethyl acetate, acetic acid, and total volatile
    acids. I am also looki...

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