Recent content by isomerization

Hmm, thought the images would imbed in the post, but the links at least are high res, hopefully not too annoying to look at.

Here is what I could find, first two images have colonies from dregs of TH cans (Doppelganger and Julius) streaked out and then individual PCR analysed. Last image is all of the different commercial yeasts I tested, with my best attempt to scale separate agarose gels together. Last image is a...

I tested 1318 at one point, you can see on page 2 I think that it’s labeled (pic is gone). Was not a match. I will try to dig up the PCR pictures and repost this evening, should be on an old laptop.

my “white rubber piece” snapped in half. Anyone know how to replace this? I bought a full wand replacement ($8.99 at GF), but just wondering if there’s a cheaper alternative in the future.

Anyone try using Verdant with these beers? I get significantly more attenuation with this yeast as compared to LA III. Body is a bit reduced, but still soft and much more drinkable. Seems perfect for this style of beer!

As a man of science, I always assumed the freeze concentration of juice approach I use for my Watermelon Gose worked. Tested out the first round of concentration today with a digital refractometer. The concentrated juice (went from 4000 mL to 2000 mL) registered as 14.0 Brix while the “ice” in...

The base beer was excellent, but haven’t tried since adding the tincture. I’m intrigued by the idea of layering in extra flavor profiles with the same ingredients. Just haven’t really heard of anyone doing that in brewing (was in a recent brewing magazine article).

I kind of just used what I had on hand: 0.5 oz cinnamon stick 2 oz ancho chile 4 oz cacao nibs 4 vanilla beans Have you ever heard of a tisane? Essentially doing a water instead of alcohol extraction, I guess with cinnamon it brings out a heat/spice element. Going to try adding some of that...

Funny enough I just kegged a 11% version of this as well, looking forward to a sample in a few weeks!

My experience with this yeast is that it takes off very quickly and aggressively.

Wish I had listened :( Giant mess later, put a spunding valve on at a couple psi, hopefully that tames the beast.

No pressure, just a line out to purge kegs with the gas blowoff. I put 6 gallons in there, honestly another 0.25 gallon could have fit, but this is less than 48 hr after pitch, so I’m just hoping it doesn’t rise anymore.

Have made two hazy IPAs and a coffee stout with this yeast, very impressed so far. Turning the dial to 11 with a big imperial stout (1.114 OG), krausen is the only annoyance: Almost 3 gallons of krausen 😵

I agree with this philosophy for single infusion mashing. How about if you are doing step mashes? Do you think recirculating while raising the temp is important?

For those that find LAIII too much, have you tried Verdant from Lallemand? Used it so far in a NE IPA and a coffee stout and have been very pleased. Seems to attenuate a few % points more than LAIII with not as much sweetness (not always correlated with FG). Doing another NE IPA right now...