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Search: Posts Made By: diegobonatto
Forum: Fermentation & Yeast 07-14-2014, 11:20 PM
Replies: 5
Views: 261
Posted By diegobonatto
Yes, I'm using a racking cane with my Speidel...

Yes, I'm using a racking cane with my Speidel fermenter. "Zero" problems until now...
Forum: Fermentation & Yeast 10-25-2013, 10:08 AM
Replies: 7
Views: 745
Posted By diegobonatto
Do not worry about it...Brett is like any...

Do not worry about it...Brett is like any conventional microrganism. I have made more than 5 batchs with Brett with the same equipment used to Saccharomyces and never had a cross-contamination. Just...
Forum: Home Brewing Photo Forum 05-29-2013, 08:01 PM
Replies: 1,606
Views: 286,169
Posted By diegobonatto
My Witbier 100% Brett Trois (WLP644)

My Witbier 100% Brett Trois (WLP644)
Forum: Lambic & Wild Brewing 05-12-2013, 04:09 PM
Replies: 809
Views: 109,539
Posted By diegobonatto
I recently made a Witbier with WLP644....one of...

I recently made a Witbier with WLP644....one of the best beer that I made recently. The esters from WLP644 nicely complemented the Curacao and coriander spices. Moreover, it appears that aging is...
Forum: Fermentation & Yeast 02-17-2013, 02:48 PM
Replies: 62
Views: 8,543
Posted By diegobonatto
This is very yeast strain-dependent and also...

This is very yeast strain-dependent and also yeast age-dependent. Some strains grow fastest that others; and the aging of culture also influence the generation of new cells in a short time (older...
Forum: Fermentation & Yeast 02-13-2013, 11:53 PM
Replies: 4
Views: 227
Posted By diegobonatto
The starter is OK. Flocculation happens after...

The starter is OK. Flocculation happens after nutrients of wort being consumed by the yeast.
Forum: Fermentation & Yeast 02-13-2013, 10:57 PM
Replies: 4
Views: 227
Posted By diegobonatto
Flocculation is pretty normal for many yeast...

Flocculation is pretty normal for many yeast brewing strains, especially for english yeast strains. What strain you added to the starter?
Forum: Fermentation & Yeast 02-12-2013, 08:31 PM
Replies: 62
Views: 8,543
Posted By diegobonatto
Remember when I wrote that in stationary phase...

Remember when I wrote that in stationary phase the number of new cells generated is more or less equal to the number of cells that die? By some reason that is not completely understood, the new cells...
Forum: Fermentation & Yeast 02-11-2013, 08:41 PM
Replies: 62
Views: 8,543
Posted By diegobonatto
You are completely right! I missed the statement....

You are completely right! I missed the statement. Thank you for the observation.



Depends on the aging of culture. Fresh yeast culture will have less multi-scar cells than old cultures. I like...
Forum: Fermentation & Yeast 02-11-2013, 03:35 PM
Replies: 62
Views: 8,543
Posted By diegobonatto
Hello Kai! Let me answer your questions: ...

Hello Kai!

Let me answer your questions:



The first proposition assumes that 1 g of yeast should have more or less some billions of new cells. However, remember that you will have a mixture...
Forum: Fermentation & Yeast 02-10-2013, 02:54 PM
Replies: 62
Views: 8,543
Posted By diegobonatto
Glad to know that I could help. In fact, neubauer...

Glad to know that I could help. In fact, neubauer counting + MB staining is a standard method to evaluate cell viability and number. Scientific literature reports some drawbacks by using this...
Forum: Fermentation & Yeast 02-10-2013, 12:46 AM
Replies: 62
Views: 8,543
Posted By diegobonatto
In this case, 100-300 millions of cells/mL of...

In this case, 100-300 millions of cells/mL of culture (instead of billions). Four billions of cells/mL seems to be very high in a conventional starter, even for those yeast strains that have high...
Forum: Fermentation & Yeast 02-09-2013, 08:50 PM
Replies: 62
Views: 8,543
Posted By diegobonatto
Please let me give a small contribution to this...

Please let me give a small contribution to this interesting discussion. I'm working with yeast genetics and metabolism a while (more or less 15 years) and it is well understood that all microrganisms...
Forum: Lambic & Wild Brewing 09-24-2012, 12:19 PM
Replies: 809
Views: 109,539
Posted By diegobonatto
My mash profile: Acid rest ...

My mash profile:

Acid rest 38,0 C 40 min
Protein rest 52,0 C 20 min
Maltose 1 63,0 C 30 min
Maltose 2 68,0 C 40 min
Saccharification 1 73,0 C 60 min...
Forum: Lambic & Wild Brewing 09-23-2012, 05:50 PM
Replies: 809
Views: 109,539
Posted By diegobonatto
My data to complete the table: Brewer:...

My data to complete the table:

Brewer: diegobonatto
Beer style: Belgian Tripel
Yeast: WLP644
Starter: two steps, 2 Liters
Details: incubator (shaker) - culture growth @ 28 C for 6 days (3...
Forum: Beginners Beer Brewing Forum 09-21-2012, 11:46 AM
Replies: 3
Views: 563
Posted By diegobonatto
Yout swamp cooler is very...swampy. Otherwise,...

Yout swamp cooler is very...swampy.
Otherwise, your beer looks normal for me with a yeast raft floating on surface.
Did you take a gravity read?
Forum: Lambic & Wild Brewing 08-26-2012, 03:24 PM
Replies: 809
Views: 109,539
Posted By diegobonatto
My questions: I'm making a 100% Brett WLP644...

My questions: I'm making a 100% Brett WLP644 Belgian Tripel (O.G. 1.080), which is fermenting at 7 days at 70- 73 F. I used a big starter culture (pitched at lager ratio). The wort was pitched at 64...
Forum: Fermentation & Yeast 08-21-2012, 09:47 PM
Replies: 14
Views: 884
Posted By diegobonatto
I had the same issue with my Cali Common after...

I had the same issue with my Cali Common after dry hopping. The haze is common, and it is called hop haze. It is not an infection...
Forum: Fermentation & Yeast 08-17-2012, 08:28 PM
Replies: 2
Views: 373
Posted By diegobonatto
Never happens to me, but I think that is better...

Never happens to me, but I think that is better to prepare a new wort to add yeast. Burn wort itself should not affect yeast growth. I wondering if you add your dark starter to the wort, you will...
Forum: Beginners Beer Brewing Forum 08-16-2012, 11:50 AM
Replies: 5
Views: 918
Posted By diegobonatto
Or add some artificial sweetner, like aspartame,...

Or add some artificial sweetner, like aspartame, which can be found in a few examples of commercial lambics and fruit beers.
Forum: Fermentation & Yeast 08-15-2012, 11:01 AM
Replies: 1
Views: 521
Posted By diegobonatto
Lager yeast strains generate low levels of esters...

Lager yeast strains generate low levels of esters at low fermentation temperatures. If you ferment at ale temperatures, you will get esters and some off-flavors.
In that case, the most used lager...
Forum: General Beer Discussion 08-14-2012, 10:02 PM
Replies: 39
Views: 1,896
Posted By diegobonatto
Brett WLP644 for tropical fruit aroma/taste or...

Brett WLP644 for tropical fruit aroma/taste or another funky smell/taste.
Forum: Fermentation & Yeast 08-14-2012, 09:56 PM
Replies: 10
Views: 2,736
Posted By diegobonatto
No, but it is an interesting idea.

No, but it is an interesting idea.
Forum: Fermentation & Yeast 08-13-2012, 08:48 PM
Replies: 3
Views: 461
Posted By diegobonatto
Bacterial contamination? This could explain the...

Bacterial contamination? This could explain the vinegary and green apple flavors....
Forum: Fermentation & Yeast 08-13-2012, 07:17 PM
Replies: 13
Views: 1,155
Posted By diegobonatto
Yes, is possible to keep your fermenter open...

Yes, is possible to keep your fermenter open during fermentation. In fact, some brewers describes the benefices of open fermentation (less sulfuric smell, esthers, etc...) when compared to closed...
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