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12-01-2015 5:55 PM

27 Likes on 11 Posts 


  • Helsinki, Finland
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  • Posted in thread: This is huge for us Lager brewers... on 07-28-2015 at 12:24 PM
    Suregork: this research sound fascinating! Have any of your findings been published in a
    peer-reviewed journal? Better still, are there any free online journals where we can read in
    more detail about ...

  • Posted in thread: This is huge for us Lager brewers... on 07-28-2015 at 07:22 AM
    @suregork your post is much more intriguing than the actual article :)Are any of your new
    strains close to being released to commercial production? Certainly I think most folks on here
    would appreciat...

  • Posted in thread: This is huge for us Lager brewers... on 07-27-2015 at 09:45 PM
    Hi, I'm one of the researchers involved in the project discussed in the article, and I'd be
    happy to answer any questions in case you have any :)As you guys mention, there of course would
    be no point ...

  • Posted in thread: Bread yeast on 06-25-2015 at 02:58 PM
    It's pretty much the same yeast you use, except mine is bought in a different k/s-market
    :rolleyes:Haha :) I was actually referring to the OP and the baker's yeast available in the USA
    with the 'I'm n...

  • Posted in thread: Bread yeast on 06-24-2015 at 07:49 PM
    Finnish sahti uses (fresh) bread yeast. don't know of any other "beer"likesFinnish baker's
    yeast is actually really good at fermenting wort, and a really vital part of Sahti's flavour
    profile (produce...

  • Posted in thread: How does yeast count/assess sugars in the wort during adaptation-phase? on 06-08-2015 at 08:36 AM
    If you are interested in scientific literature on the subject, then here is a recent review on
    nutrient sensing and signaling in yeast: should be open access, if not send me a message and
    I'll send y...

  • Posted in thread: Interesting scholarly article on 05-12-2015 at 06:04 PM
    Brian Gibson has authored two fantastic reviews on the subject (both free to read as well!):
    first one (i.e. the 125th Anniversary Review) is more relevant to homebrewers. JIB's 125th
    Anniversary Rev...

  • Posted in thread: New lager yeast strains created on 02-20-2015 at 06:37 PM
    As many of you are probably aware of, lager yeast or Saccharomyces pastorianus, is actually a
    hybrid between S. cerevisiae and the 'recently-discovered' S. eubayanus. Thanks to the
    availability of str...

  • 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...


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