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Search: Posts Made By: lshaner
Forum: Fermentation & Yeast 05-18-2014, 05:19 PM
Replies: 9
Views: 502
Posted By lshaner
This brings up some common misconceptions. In a...

This brings up some common misconceptions. In a typical yeast starter (10% DME), the yeast never undergo aerobic respiration in the sense of using oxygen as a terminal electron acceptor to produce...
Forum: Fermentation & Yeast 02-26-2014, 05:24 PM
Replies: 3
Views: 337
Posted By lshaner
You'll be fine. That is a vigorous strain. My...

You'll be fine. That is a vigorous strain. My starters of that strain always blow out even while stirred AND containing anti-foam. Despite the blowout, the bulk of your yeast is still in the flask.
Forum: Fermentation & Yeast 01-14-2014, 09:06 PM
Replies: 6
Views: 503
Posted By lshaner
There are scenarios where a brewing yeast can be...

There are scenarios where a brewing yeast can be patented and the patent would not be limited to a particular use. As long as it's novel, non-obvious, described, enabled, and not a product of...
Forum: Fermentation & Yeast 01-08-2014, 02:46 PM
Replies: 5
Views: 631
Posted By lshaner
There is at least one other method available for...

There is at least one other method available for hybrid creation that doesn't rely on sporulation and mating. That would be protoplast fusion. For strains that we can't get to sporulate and mate,...
Forum: Fermentation & Yeast 01-07-2014, 05:42 PM
Replies: 5
Views: 631
Posted By lshaner
Didn't even test for ploidy. Without divulging...

Didn't even test for ploidy. Without divulging the details of our process, it depends on the ability of the strain to sporuate, so it is safe to assume that yes, there was meiotic chromosome...
Forum: Fermentation & Yeast 01-07-2014, 05:13 PM
Replies: 5
Views: 631
Posted By lshaner
New yeast company in Chicago (with a twist)

I started a yeast company in Chicago. My business started with a focus on providing fresh yeast pitches to the rapidly growing Chicagoland craft brewing industry. I was not planning on entering the...
Forum: Fermentation & Yeast 12-27-2013, 01:48 PM
Replies: 3
Views: 213
Posted By lshaner
There is 35mL of liquid in a White Labs vial. If...

There is 35mL of liquid in a White Labs vial. If by slurry you mean the volume of yeast pack that settles on the bottom of the vial after a few days, the volume varies considerably from strain to...
Forum: Fermentation & Yeast 09-20-2013, 02:28 PM
Replies: 1
Views: 257
Posted By lshaner
Auto-brewery Syndrome

Many of you may have already seen this, but knowing my interest in beer and homebrewing, several friends sent me a link to this article recently:...
Forum: Fermentation & Yeast 09-19-2013, 12:20 PM
Replies: 5
Views: 426
Posted By lshaner
I believe that White Labs 644 (Brettanomyces...

I believe that White Labs 644 (Brettanomyces bruxellensis trois) is the drie strain.
Forum: Fermentation & Yeast 09-05-2013, 08:43 PM
Replies: 75
Views: 8,904
Posted By lshaner
You mentioned not being able to package and sell...

You mentioned not being able to package and sell any strains that White Labs sells. What about the reciprocal? Is there something in your contract that says that White Labs won't simply start...
Forum: Fermentation & Yeast 07-06-2013, 01:00 PM
Replies: 19
Views: 1,006
Posted By lshaner
I know that we just dipped our cryogenic tubes...

I know that we just dipped our cryogenic tubes straight into the liquid nitrogen but I did some more googling and found some information from Boulton and Quain's Brewing Yeast and Fermentation text...
Forum: Fermentation & Yeast 07-05-2013, 02:09 PM
Replies: 16
Views: 844
Posted By lshaner
Because of the exceedingly low water content. ...

Because of the exceedingly low water content. Just because it isn't rotting in the bag doesn't mean there aren't mold spores and bacteria sitting on it waiting for the opportunity to grow.
Forum: Fermentation & Yeast 07-05-2013, 02:07 PM
Replies: 19
Views: 1,006
Posted By lshaner
One way to prevent yeast settling in the tubes is...

One way to prevent yeast settling in the tubes is by flash freezing. In the lab, the tubes would be dipped in liquid nitrogen and stored at -80 degrees Celsius -- neither of which is practical at...
Forum: Fermentation & Yeast 07-04-2013, 12:11 PM
Replies: 19
Views: 1,006
Posted By lshaner
Back when I was in lab, we had a stock solution...

Back when I was in lab, we had a stock solution of 30% glycerol: 70% water and made a 50:50 mixture of yeast slurry to glycerol solution. In other words, the final glycerol concentration was 15%.
Forum: Fermentation & Yeast 06-30-2013, 07:13 PM
Replies: 6
Views: 548
Posted By lshaner
If you view Figure 1 in the link provided, that...

If you view Figure 1 in the link provided, that would suggest a cell count of 270-370 billion in a liter's worth of media (i.e., 1000mL of slurry at 270-370 million per mL). Now we have three vastly...
Forum: Fermentation & Yeast 06-29-2013, 10:24 PM
Replies: 6
Views: 548
Posted By lshaner
Determining cell count when starting from plates

Here is the scenario:
1) inoculate 10 mL of 1.040 wort with loopful of yeast from an agar plate; 24 hours with aeration.
2) step up to 100 mL of 1.040 wort; 24 hours on stir plate.
3) step up to...
Forum: Fermentation & Yeast 06-19-2013, 04:08 PM
Replies: 10
Views: 624
Posted By lshaner
Regarding the starter, I would not worry about...

Regarding the starter, I would not worry about the yeast losing the ability to metabolize maltose. Your starter is being innoculated with millions of yeast -- 99.9999999% of which would be capable...
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