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08-21-2014 2:54 PM

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  • Helsinki, Finland
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  • 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...

  • Posted in thread: Time needed for Starch and Sugar Conversion in the Mash on 03-17-2014 at 08:44 PM
    Would love to read, but I'm verboten, getting a "403 Forbidden" error. What is the access to
    that journal article? are the 125th Anniversary Reviews:

  • Posted in thread: Adding valine to wort to reduce diacetyl production on 12-13-2013 at 09:09 PM
    Yes, but for any wort valine to inhibit the AHAS enzyme, it first needs to be transported into
    the cell and mitochondria. The yeast cell has no specific valine transporters (rather valine is