Last Activity:02-10-2016 10:32 PM
7 Likes on 6 Posts
Posted in thread: Yeast contamination in wyeast pediococcus 5733 on 02-15-2015 at 03:01 PM
Hi mnick12, I observed some yeast as well and even isolated a/the contaminant yeast/s from a WY
Pediococcus package using Sabouraud agar plates. Attached a micrograph of the isolate. I have
Posted in thread: Slime Beer (Sick phase) on 01-16-2014 at 03:16 PM
@ChugachBrewingNo worries and I don't mind honest observations. That's how it should be.
Otherwise, if no one is allowed to criticize your work, where would we all be today? As I said,
I cannot rule o...
Posted in thread: Slime Beer (Sick phase) on 01-15-2014 at 07:27 PM
@ChugachBrewing: Do you remember which strains were affected? This may allow us to get a
connection to the beers I isolated the strains from. I guess you mean something along these
lines: [ame=" I ac...
Posted in thread: EBY/BBA Brettanomyces Experiment on 01-05-2014 at 03:55 PM
Thanks Roy2Ventullo for posting. It is really interesting to see pseudohyphae formation for
strains where I could not observe it. 2/20 strains may be more than one species? Not bad.
Really looking for...
Posted in thread: EBY/BBA Brettanomyces Experiment on 01-03-2014 at 12:01 PM
was wondering if anyone has microscoped any of these strains yet? I tried taking pictures of my
slides but software failure occurred.Happy New Year to everyone!I did: Sam
Posted in thread: EBY/BBA Brettanomyces Experiment on 10-26-2013 at 05:51 PM
I experienced slower growth rates for the following strains: EBY005 (B. cantillon I), EBY008
(B. cantillon II), EBY009 (B. cantillon III), EBY011 (B. cantillon V), EBY013 (B. cantillon
VII) and EBY016...
Posted in thread: EBY/BBA Brettanomyces Experiment on 10-25-2013 at 02:34 PM
Sorry for not replying here in a while. I have been reading all the posts though. I will
publish some preliminary data about the individual strains tomorrow which I collected during
the cultivation pr...
Posted in thread: EBY/BBA Brettanomyces Experiment on 10-05-2013 at 10:25 AM
With my malt profiles, the recipe calculates out to 4.6 SRM in color. The official recipe has
it at "around 10." I looked and saw that my malts are all lighter in color:Pilsner (French):
2.0 SRMWheat ...
Posted in thread: EBY/BBA Brettanomyces Experiment on 09-06-2013 at 07:46 PM
I guess it wasn't clear that you would be sending out more. I will take new versions of 001 and
007 if you are willing to send them out.I tried to circumvent mentioning that I am sending out