Recent content by Sourz4life

I'll take it, shooting you a message

If your willing to ship I'd take it if the offers above don't work out.

If you don't end up selling in person and are willing to ship I'd take it.

As the title states, trading a 2017 Allagash Coolship Red, 750 ML De Cam Oude Lambiek 2016(its their gueze Blend), and/or Ale Apothecary Sahalie 750 ML. ISO - Funk Factory Meerts with blackberry or cherry, Lost Abbey duck duck gooze, black project 100% spontaneous beers, New Glarus Gueze...

Count me in!

I'm opening up a sour beer brewer in Brewer Maine in the next month or so and we will also have a yeast lab where we offer yeast to pro and homebrewers. We'll have those Kveik strains as well as a ton of wild yeast, bacteria, Brett etc. We currently have 528 strains in the bank and most of them...

Kveik strains. They can ferment dry in about 2-3 days at temps of 100-110F, and the hotter it is the more esters they create with no off flavors. Voss and Hothead were isolated out of Kveik cultures. I currently have 12 different ones from different families in Norway that have been passed down...

That's also due to the fact that most of those alpha acid readings on the package for cryo hops can be quite off. In my brewery lab we've found it can be off by up to 10, which I've contacted Yakima about. The problem is they only do spot testing so not all the packages have the same quality of...

Cryo hops as well as lupulin still has very high levels of alpha acids. What your looking for are terpene extractions. Terpenes are the chemicals that form the flavors and aromas in nature. You'll find quite a bit of terpenes in hops but the big ones are myrcene, humulene, limonene, pinene etc...

Brett isn't spore forming like its counter part Dekkera. So it just being in the vicinity won't contaminate. A common myth with Brett usually. I've done tons of micro tests confirming most of the myths involving Brett and bacteria are just that. It can't hurt clean the fridge if you think maybe...

PM'ing

If your willing to ship I'd take the stir plate and flasks. If its easier without the flasks the stir plate is my main interest.

After using it a few times I found that using it in the mash its actually easier to remove the metal sheath around the heating element and spinning mechanism. You can put a screen around it as well but grains end up clogging up the areas where the water goes in and back out of the sheath. If you...

Ethylcatechol, Ethylphenol, Vinylphenol are chemicals produced by most Brettanomyces strains that produce those band-aid or plastic like phenols. It sometimes can be re broken down by other Brett strains or other microbes like Wicherhamomyces, but for the most part it usually sticks around. In...

I'd say you could start of with a AmScope capable of about 900x magnification, although it still is only reliable up to about 400-500x magnification as it gets very blurry even with immersion oil. So if you plan to use it for just yeast then you'll be fine, but bacteria may cause some trouble as...