Last Activity:12-15-2016 5:30 PM
Likes Given: 3
35 Likes on 18 Posts
Posted in thread: Augustiner Lager Yeast Substitute on 06-29-2016 at 05:48 PM
Posted in thread: all brett; crazy fermentation activity on 03-26-2016 at 12:25 AM
a quick taste of a sample should give a pretty good indication of whether you inadvertently
made a mixed fermentationbracing tartness = brett & sacchvery fruity = brettBrett and Sacch
does not make fo...
Posted in thread: all brett; crazy fermentation activity on 03-09-2016 at 06:30 PM
It's probably contaminated with Sacch. Brett is most definitely a slow mover. 24-72 hour lags
are normal and even when activity is at its peak with a 100% Brett fermentation, it's never
nearly as vigo...
Posted in thread: Lacto Brevis vs. Delbruekii on 01-25-2016 at 04:40 AM
There is increasing evidence from this post and elsewhere (see milk the funk wiki) that some
commercial pitches of lacto have sac and/or other organisms present. This would certainly
explain some of t...
Posted in thread: Pitch rate using brett as secondary yeast on 01-22-2016 at 06:51 PM
You need an exceedingly small amount of Brett to have an effect in secondary. Check out this
study: lowest pitch rate used in the experiment is about 1/5 of the amount in a WL vial. Even
at that pit...
Posted in thread: Lacto Brevis vs. Delbruekii on 01-15-2016 at 06:53 PM
As for attenuation, that is why I made/pitched a 1 liter starter of WLP568 Belgian yeast blend
after those 3days.I guess I'm unclear what you mean by the L. brevis can 100% ferment the brew
and that i...
Posted in thread: Lacto Brevis vs. Delbruekii on 01-14-2016 at 01:09 AM
So after pulling a sample I have no doubts that L. Brevis could 100% ferment this brew. After
three days it is exceptionally clean, tart but not super sour. Amazingly that 3 IBU of Saaz
plays out nice...
Posted in thread: Help me identify microscope pics of yeast / bacteria on 01-08-2016 at 05:38 PM
If it's a wild yeast like Brett, or some other POF+ wild yeast, it will indeed get out-competed
in terms of cell count due to Sacch's much higher rate of reproduction in wort. However, sheer
Posted in thread: Help me identify microscope pics of yeast / bacteria on 01-08-2016 at 04:52 PM
Agreed that you can't be absolutely sure what exactly it is without further testing. But for
that same reason, I don't agree that we know it wouldn't cause a problem with the beer. How do
we know it w...
Posted in thread: Help me identify microscope pics of yeast / bacteria on 01-08-2016 at 03:51 PM
Individual bacteria usually are, but not if they are joined into filaments. There are also
bacteria that are the same size as yeast, they come in all shapes and sizes.It is likely not a