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I briefly boiled tests B,C, and D from above in the microwave and divided a package of EC1118 between them to check fermentability. Ambient temperature was around 18 C. Again, gravity was measured with a refractometer: B C D OG (brix) 8.0...

Here are some pictures: Malt before stopping germination: Pure lentil malt: Lentil and barley malt: Kiling: I could easily remove the dried acrospires by shaking in a plastic container. The acrospires stuck to the plastic and the malt could be poured out

Here's some data on my lentil malt experiment Malting procedure: -thoroughly rinse lentils with cold water -soak overnight -drain -for next two days: rinse and drain a few times a day, storing in a closed container in a cool (~17 C) location -when acrospire is about the same length as...

I'm definitely following your lead, BorealBrewer. Doing my extract tests as we speak.

Ok, here we go: I'm not posting any more details just yet so that the lentil maltsters' hit squad don't come looking for me. Details to follow. Edit: does anyone have any guidance on what acrospire length to halt growth at?

Yup, it turned black and sprouted something like pin-mould. Into the pressure cooker!

The original streak plate was covered with these tendrils, but I didn't notice because of poor visibility (you can only really see them if you hold the plate up to the light) and because I thought it was just a surface texture of the agar. So it's hard to judge prevalence from the original...

Here are some pics of my first attempt at culturing a yeast from a commercial bottle of Blanche de Chambly. I dumped the dregs into some hopped wort I had canned and put it on a stir-plate for a few days. I then used a innoculation loop to streak a plate of unhopped wort agar. I got some nice...

I definitely tend to get more infections in the fall when there are fruit flies around.

Here are the results of an airborn contamination test I recently performed. This intention was to quantify the dirtiness the environment I brew in. I made some petri dishes with a medium of hopped wort (like you'd get from the kettle after the boil) mixed with agar to make a gel. They were...

I've posted some charts you can use to get specific gravity, alcohol content, etc using a refractometer here. Comments are appreciated.