Search results

Valine is a negative feedback inhibitor for acetolactate synthase.

I added all 3 branched chain amino acids and pantothenate. All of those things are further down the pathway of the enzyme which produces acetolactate, so by adding all 4 things, you would in theory drastically reduce the production of acetolactate synthase enzyme and thus acetolactate. Nothing...

I brewed a Magic Hat clone with apricots instead of the artificial flavoring using the Persica yeast. It attenuated down to 1.000 with no off flavors, just a crispness with some fruit esters and a slight note of specifically apricot (0.5lb apricots). I used a refractometer initially and was...

I'm interested in making the bock recipe and one thing I've noticed, and more so after thumbing through all the recipes, is that styles that traditionally include decoction mashing don't mention it, BUT looking at the ingredients seem formulated to be brewed WITHOUT a decoction. Example being...

If you get some lime, sodium hydroxide, i.e. a strong base, you can use just a tiny bit of it as opposed to a weak base like baking soda that will require considerably more.

I've got Dogfish 120 and 2009 Old Bawdy and Saint Arnold Divine #1.

Let me know if you'd like some of mine for some of your beer.:fro::fro::fro:

Something dark, like a stout. Your water is very alkaline, though not as crazy at the water here at 432ppm. And our sodium is 213ppm. It's basically good for filling the toilet bowl with. You could dilute yours with distilled water and add a little NaCl and gypsum (CaSO4) to make it a more...

Plus 10 beer points for you, sir. :mug: :mug: :mug:

This is sort of related to homebrewing. I'm trying to find a place to buy those necklace things that I've seen judges wear that show the SRM range. They're probably about 3-4 feet around, make of something like nylon and are flat, and I think you can hook up your keys to them. The usual...

I got some Westvleteran on Ebay before Ebay banned selling beer a while back. It's good, but it's arguably not $15/12oz good. It's really more of a "I got a rare beer!!!" self-congratulatory thing and that in and of itself is fun. That said, I'm glad they seem to be making the American releases...

bierhaus15, the only strain I have besides WLP/Wyeast is a pack of Danstar Windsor for making hard cider.

It's for the homebrew club I'm part of in College Station. I work in a lab and like adding science to brewing, so I figured why not take advantage of the biological hood, -80C freezer, stir plates, etc. It benefits me too because now people give me samples of the vials/packs of yeast when they...

My shoulders are tired from working in the hood. Time for a beer! :mug::ban::ban:

Interesting. Just another way yeast and bacteria are different.

I regularly have to make freezer cultures of bacteria in my lab. I haven't perused the entire thread to see if this has been noted, but you'll get marked viability increases the faster you freeze cells because of both the ice crystals being smaller and the presence of a cryoprotectant (glycerol)...

Wiezenbock this Sunday.

Has anybody tried this before? In theory, adding valine should feedback inhibit both the transcription of the operon for the branched chain amino acid genes as well as some of the biosynthetic proteins. This would reduce the yeast's need for valine which would reduce acetolactate production...

Anybody got some interesting, hard to find beers for a trade? http://www.saintarnold.com/beers/divine.html

Actually, my profile pic is the cap from one of the bottles I drank.