Recent content by kerosin

Hi mnick12, I observed some yeast as well and even isolated a/the contaminant yeast/s from a WY Pediococcus package using Sabouraud agar plates. Attached a micrograph of the isolate. I have no further information about this strain/s but sent it off a couple of months ago to a friend in the US...

@ChugachBrewing No worries and I don't mind honest observations. That's how it should be. Otherwise, if no one is allowed to criticize your work, where would we all be today? As I said, I cannot rule out that some Pedios may have been in the samples since I never plated the samples on...

@ChugachBrewing: Do you remember which strains were affected? This may allow us to get a connection to the beers I isolated the strains from. I guess you mean something along these lines: I actually cannot rule out that there might be some Pedio in the samples. I did not use any...

Thanks Roy2Ventullo for posting. It is really interesting to see pseudohyphae formation for strains where I could not observe it. 2/20 strains may be more than one species? Not bad. Really looking forward to see the band patterns. Thanks to you and your students for all the work. Cheers Sam

Happy New Year to everyone! I did: http://eurekabrewing.wordpress.com/eby-strains/ Cheers, Sam

I experienced slower growth rates for the following strains: EBY005 (B. cantillon I), EBY008 (B. cantillon II), EBY009 (B. cantillon III), EBY011 (B. cantillon V), EBY013 (B. cantillon VII) and EBY016 (B. lembeek I). Cheers, Sam

Sorry for not replying here in a while. I have been reading all the posts though. I will publish some preliminary data about the individual strains tomorrow which I collected during the cultivation process of getting the strains ready to ship. And I am currently stepping up the yeasts as well to...

The calculated color of the beer is around 10 EBC which is equal to about 5 SRM. We in Europe use EBC rather than SRM. To get from EBC to SRM you simply divide the EBC value by 1.97 to get the SRM value. You should be fine with your malts then. Cheers, Sam

I tried to circumvent mentioning that I am sending out fresh yeasts (to collaborators) as a replacement on any forum to prevent any further requests for yeasts. I guess your quoted post is one reason why I get emails again asking for yeasts :) I will send you fresh EBY001 and EBY007 in new tubes...

@ryanhope Shall I send you new samples for the two yeasts? I am kind of surprised why you did not ask me in the first place nor replied to the email I sent out six days ago where I asked for feedback if any problem occurred. I will certainly replace all the leaking tubes. Just write me an...

@ryanhope: I wrote an email to all the collaborates this morning with instructions how to proceed. Cheers, Sam

After some emails and discussions, I hereby announce: Collaborators2.0 wanted If someone would be interested to do the BBA/EBY Brett experiment with commercial Brett strains or Brett strains from smaller Yeast labs is hereby invited to do so. We would supply the evaluation sheets and...

You can certainly add some yeast nutrients if you like. I always add some nutrients to all my starters. Please keep in mind that EBY005 B. cantillon I, EBY008 B. cantillon II, EBY009 B. cantillon III, EBY011 B. cantillon V, EBY013 B. cantillon VII and EBY016 B. lembeek I are really slow...

Eureka, after a 8 hour marathon of filling and sealing 350 tubes of yeasts, the 38 envelopes are ready for their journey. I will deposit the envelopes at my local post office tomorrow morning (26th of August 2013). Expect to receive the yeasts within three to seven days (according to my post...

That's super amazing :ban: I can already tell that all the 20 strains are viable and fermenting. Although five of the strains are really slow growers (EBY005, EBY008, EBY009, EBY011, EBY013 all Cantillon strains and EBY016 B. lembeek I). Everything is right on schedule which means, the...