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12-26-2014 9:42 AM

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  • Posted in thread: Does the liquid from a yeast starter have alcohol in it? on 05-18-2014 at 06:19 PM
    This brings up some common misconceptions. In a typical yeast starter (10% DME), the yeast
    never undergo aerobic respiration in the sense of using oxygen as a terminal electron acceptor
    to produce ATP...

  • Posted in thread: Hefeweizen starter on 02-26-2014 at 06:24 PM
    You'll be fine. That is a vigorous strain. My starters of that strain always blow out even
    while stirred AND containing anti-foam. Despite the blowout, the bulk of your yeast is still in
    the flask.

  • Posted in thread: Yeast Royalities on 01-14-2014 at 10:06 PM
    There are scenarios where a brewing yeast can be patented and the patent would not be limited
    to a particular use. As long as it's novel, non-obvious, described, enabled, and not a product
    of nature, ...

  • Posted in thread: New yeast company in Chicago (with a twist) on 01-08-2014 at 03:46 PM
    There is at least one other method available for hybrid creation that doesn't rely on
    sporulation and mating. That would be protoplast fusion. For strains that we can't get to
    sporulate and mate, we h...

  • Posted in thread: New yeast company in Chicago (with a twist) on 01-07-2014 at 06:42 PM
    Didn't even test for ploidy. Without divulging the details of our process, it depends on the
    ability of the strain to sporuate, so it is safe to assume that yes, there was meiotic
    chromosome segregati...

  • Posted in thread: New yeast company in Chicago (with a twist) on 01-07-2014 at 06:13 PM
    I started a yeast company in Chicago. My business started with a focus on providing fresh yeast
    pitches to the rapidly growing Chicagoland craft brewing industry. I was not planning on
    entering the ho...

  • Posted in thread: How many ml? on 12-27-2013 at 02:48 PM
    Hello all, I am doing a stepped starter and I should have measured the amount of yeast in the
    vial before I started the process. Does anyone know the amount of slurry in a vial of WLP004?
    My starters ...

  • Posted in thread: Auto-brewery Syndrome on 09-20-2013 at 03:28 PM
    Many of you may have already seen this, but knowing my interest in beer and homebrewing,
    several friends sent me a link to this article recently: a homebrewer in Texas has a
    Saccharomyces cerevisiae...

  • Posted in thread: Brettanomyces on 09-19-2013 at 01:20 PM
    I believe that White Labs 644 (Brettanomyces bruxellensis trois) is the drie strain.

  • Posted in thread: New Yeast Company to Launch in Late October on 09-05-2013 at 09:43 PM
    So far as legal hoops, not really. Starting my company and dealing with all of those legalities
    was tough. However, with respect to yeast strains, no one person "owns" them. There is a
    stipulation in ...

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