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01-28-2015 3:34 PM

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  • Helsinki, Finland
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  • Posted in thread: HPLC analysis on 12-18-2014 at 08:33 PM
    What specifically do you want to analyse from the beer? You can analyse for a range of
    compounds with HPLC. Some things that we do at the lab include sugars, organic acids, hop alpha
    acids, phenolic c...

  • Posted in thread: WLP644 -Brett B Trois on 12-12-2014 at 01:48 PM
    I was curious about the results, and did some ITS-PCR and HaeIII digestion on WLP644 (from a
    pure culture) myself. Below is the gel: results also suggests that WLP644 is in fact
    Saccharomyces cerevis...

  • Posted in thread: Research reference for beer foam on 11-25-2014 at 05:23 PM
    Here is Bamforth's book on the subject: open access papers from JIB: open access review (more
    focused on wine):

  • Posted in thread: Alternatives for yeast nutrients? on 10-24-2014 at 06:58 PM
    I've been trying to add Valine powder lately, but it seems highly hydrophobic and I am not
    convinced it is even hydrating when added at the beginning of the boil.You can try making a
    solution in water...

  • Posted in thread: Alternatives for yeast nutrients? on 10-24-2014 at 06:10 PM
    ^ what role does valine play in diacetyl production? Honest question. I geek out alot on this
    stuff and for the life of me can't even remember learning anything about valine.PS: Holla from
    a fellow 80...

  • Posted in thread: Making Lactose from Milk on 09-17-2014 at 01:44 PM
    No experience myself, but this was the first result on Google (steps are very similar to what
    you've posted above):

  • Posted in thread: Super Mechanical Range Smart Giveaway - Open to All! on 09-11-2014 at 09:05 PM
    I'm in!

  • Posted in thread: "Ester" Flavor on 08-14-2014 at 09:17 AM
    Esters are formed by the yeast during fermentation through intracellular condensation reactions
    between alcohols and acyl-CoA, catalysed mainly by alcohol acetyltransferases (such as the
    enzymes encod...

  • Posted in thread: Do I just not "get" diacetyl? on 06-12-2014 at 01:49 PM
    Here is something you can try if you want to produce a beer sample that almost certainly has
    diacetyl concentrations above the typical flavour thresholds. During fermentation, wort has a
    very low conc...

  • Posted in thread: Lager Yeast from Patagonia? on 05-23-2014 at 10:33 AM
    Update to the lager yeast and Saccharomyces eubayanus mystery: strains of S. eubayanus have
    been found from the Tibetan Plateau. Not only is the geographic distance shorter (Europe and
    Asia connected...


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