Recent content by Scientist83

Well, I can't attest to Sucrose adding any flavor, but I will tell you that it is most certainly fermentable by CERTAIN strains of S.cerevisiae. In fact, in most scientific studies, sucrose (along with glucose) are some of the more prevalent sugars used for fermentations of petroleum and hair...

Wow. I really enjoy the old way of thinking in Microbiology. Should read some work on "spontaneous generation", it's incredibly wrong.

Hello All! Currently I have a quite experimental brew in my secondary, already high in ABV, which is what I was going for. However, in the last few days I was given a case...yes thats right...a case of Coopers Draught (a friend is getting married and subsequently the wife wants him to give...

If you get a chance you have to try Penn Brewing Company (aka Penn Brewery or Pennsylvania Brewing Company). They're based out of Pittsburgh and still brew under the German Purity Standards. They're Oktoberfest is a true microbrew (as told by the yeast layer at the bottom of the bottle we are...

Well no, I was at work where I brew...well....petroleum by-products via fermentations. I had a quite lengthy break waiting for my vessels to stop sterilizing (going from 121* C to 25*C in 150 L can take awhile). Anyhow, I hadn't really worked with the pellets before and thought that I might...

So other than my VERY experimental brew, I decided to brew something a bit more conventional. Brewing a straight laced Irish Red Ale, my muslin bag somehow broke open during the boil. As a result the Amarillo Hop Pellets went straight into the wort and quickly dissolved (sort of) into the...

To begin, I used S. cerevisae, and used commercially produced strain VIN13. Next, cross-bred with constitutive yeast PGK1 promoters and terminators. I was allowed from my employer using my own money (boo) to do a Nothern blot which showed an incorporation of the ATF1 gene (or Alcohol...

Hey Lads and Lassies, Thought I would throw this out there. I was looking to brew a higher alcohol content brew. I like to feel like a cheap date, but unfortunately (or fortunately, if you prefer) my alcohol tolerance is a bit on the high side. So, I set out on a scientific journey to use...

Very nice for those of us that move around a lot. I don't know about you, but I get paranoid moving around large pieces of glass when I move. Price Payed: $45.00 Recommended? Yes

Very nice for those of us that move around a lot. I don't know about you, but I get paranoid moving around large pieces of glass when I move. Price Payed: $45.00 Recommended? Yes

Yeah I'd have to agree with the other replies that it probably isn't the yeast itself. However, keep in mind that you had a fantastic bacterial broth in that bucket. If not properly washed, any number of microorganisms can also take route. In particular certain strains of commonly used bugs...

I suppose I should have actually read the ingredients towards Star San....I still don't think there is a high enough concentration of Phosphoric Acid in it to cause membrane dessication. I suppose you're right mensch....the burden of knowing too much. My real hope here is to get a brew that is...

One of the pet peeves I have of my current brewing technique is the "sanitation" aspect. I realized immediately, mostly as a result of my occupation as Fermentation Scientist, of the problems with sporulation. Every time I've brought this subject up at the local Homebrewery store, I get this...

Yes always, add Acid to Water!! I can't stress that enough. Adding acids to H20 causes a rapid shift in pH. While you're only working with a small concentrations, it also causes exothermic reactions to occur (i.e....the temp. of the solution increases as well). It's not mandatory, but it's a...

Wow I never realized how many people here went to IUP! I'm a fellow IUPer, and yes this forum has great advice wildjack.