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09-17-2014 3:22 PM

10 Likes on 5 Posts 


  • Helsinki, Finland
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  • Posted in thread: Making Lactose from Milk on 09-17-2014 at 12:44 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 08:05 PM
    I'm in!

  • Posted in thread: "Ester" Flavor on 08-14-2014 at 08:17 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 12:49 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 09:33 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...

  • Posted in thread: Cantillon microbiota on 04-30-2014 at 05:15 PM
    Here is a recent study, where up to 50 mg/L diacetyl (about 50 times what is a typical peak
    concentration of 'total diacetyl' (alpha-acetolactate + free diacetyl) in wort during
    fermentations with Sac...

  • Posted in thread: Withering hops - cold damage? on 04-27-2014 at 02:47 PM
    Thanks for the reply. Thermal shock could be a very plausible explanation. Now I just have to
    hope the poor rhizomes send up some new shoots :)

  • Posted in thread: Withering hops - cold damage? on 04-26-2014 at 03:02 PM
    I ordered some rhizomes about a month ago and they arrived at my home about two weeks ago. The
    weather was quite cold then here in Finland, so I decided to start them in pots indoors. All
    rhizomes (fi...

  • Posted in thread: Cantillon microbiota on 04-24-2014 at 06:50 PM
    Just thought I'd link to an interesting (and open access!) study that was published last week
    on how the microbiota of two batches of Cantillon lambic develop over a two-year period: sour
    beers are t...

  • Posted in thread: Dry Hopping Science on 04-02-2014 at 09:05 AM
    Slightly related, I stumbled upon the following paper titled 'The influence of dry hopping on
    three different beer styles' in a recent Brauwelt International issue: results aren't that
    remarkable, bu...