Recent content by logos

The best way might be to streak it out on an agar plate and then grow up just one colony into a starter. Potato dextrose agar and malt extract agar are both pretty easy to make and available cheapish to buy online. To select for yeast (kill the bacteria) could add an antibiotic or drop the pH.

Yes, I believe so. They even have a number of strains with different characteristics. Sounds really fun. I think the beer sold made with the same recipe except chico vs their engineered yeast sounds really fun. Can directly compare what flavors come from the yeast. Hopefully someday a more...

The UC Berkeley lab that was in the news a year or so ago for creating a yeast strain that makes its own hop flavors has commercialized it. The company is apparently called Berkeley Brewing Science and the yeast is already being used in a few California microbreweries. I have always thought...

It is pretty easy on the whole. Basically just put a small amount of dregs on a plate. It is a bit of a guessing game how much but basically you want it to be little enough that you get individual colonies that represent individual cells. With bottle dregs I have been putting about 200uL (so 20%...

I would imagine that dregs from a home brew keg would be much more viable than commercial bottle dregs given no exposure to heat and being much fresher. I don’t think you will find any chart that can predict the number of viable cells in dregs. There are just too many factors involved including...

I was able to get a three-year-old sample of Wyeast 1056 American ale yeast To grow. The difference was mine was stored in the freezer in 50% glycerol.I would say it’s worth a try and I would probably like it ferment for about 48 hours before giving up. Of course if it takes that long to start...

It probably depends on the number of cells your pitch to begin with. If you put in a vile from white labs then it should be done, more than done. If you start with a very small number of cells then perhaps it’s not done yet. I like taking refractometer readingsSo I start with 10 Brix And can...

Looks normal to me.

Just needed more time. If you don’t have many viable cells it will take longer to start up. The number of live cells in bottles of unfiltered beers still seems to be highly variable. I have been directly plating to the yeast to harvest from bottles which gives you a sense of how many. For...

www.impossiblefoods.com Basically they use a yeast to make a burger patty that looks and tastes just like real meat but is in fact vegetarian. It tastes so much like meat because they include a hemoglobin that is derived from soy. The hemoglobin they use is cloned from soy into yeast (pichia...

That latitude 48 is just not a good ipa. Not an eastcoast thing.

Typically freezing something living kills it. The reason is that ice crystals break the cell walls that are critical for life. Back in undergrad, I did quite a bit of research in a biochem lab. We didn't work with yeast, but we did use quite a lot of E. coli containing various genes we wanted...