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I usually stay out of these things, but as a life-long backpain sufferer (life-long = since mid-20's; close enough for government work) I just want to point out a few things. The efficacy of chiropractic adjustments is well established - it's pretty poor: no evidence of benefit for any...

Bumping this - Ercousin, anything to report on the performance of this burner & your upgrade? B

I've isolated a number of wild yeast strains from a number of sources, including various tree barks including maple & oak bark. So long as you follow good practices (e.g. not drinking/tasting until at least a month of fermentation has passed, using 10-15 IBU wort @ ~1.040 for yeast collection...

If you have evidence of this I'd love to see it, because your claims fly in the face of pretty much all work done analysing Saccharomyces natural niche. There has been a fair amount of work done on wild Saccharomyces yeasts living on sources such as apples (see some of my earlier posts in this...

If its your first batch, don't worry about that stuff. Its far more important you concentrate on hitting your volumes and temperatures accurately to start - once you've got the basics down you can worry about conditioning your water. A good "water rule" for beginners is that if your water is...

No. Many bacteria survive and thrive in alcohol concentrations much higher than that. The current record holder is Mycobacterium nonchromogenicum which can survive over 75% ethanol. Most common beer-spoilage organisms (lactobacillus, Zymomonas, Pectinatus, etc) easily survive in worts of less...

Thanks for the replies. I let the beer chill for 2 days - even after that there was a lot of pressure in the headspace. It appears I over-carbed; despite using the recommended 1/2 the bottling amount of sugar. I've purged a few times and have gone from pouring foam to pouring beer. Thanks for...

My brewing overran my kegorator space in November, so I naturally carb'd the last beer, which has been sitting at cellar temperatures ever since. It's now time to imbibe in that last keg, but never having done this before (naturally carbing a keg), I have a question. My understanding of gas law...

That's my post! I should clarify though that the total amount of DNA sequenced (~500bp) is tiny in comparison to the genome (~12.5 Mbp). The region we sequenced is often used for differentiating species, but that sequence alone is not sufficient to declare an organism a new species. Bryan

Cool, thanx! Bryan

It will be fine. Sour brewers mix together different sour mixes, bottle dregs, etc all the time with great success. Most likely one strain will become dominant (i.e. because it grows faster, or makes use of a broader range of carbohydrates), but you should end up with character from both strains...

Looks like you got every reply but the one you are looking for. Designing a beer that can age for 16 years is quite a challenge. About the only style of beer intended for this kind of aging are English barley wines; few other styles will improve past 5 years. But even with a barley wine you will...

I maintain a large yeast bank (>150 strains) and have written a number of articles on banking in my blog (link in my sig). Without a picture it is hard to say what is happening in your starter, but it doesn't sound like an infection - infections in starters have similar characteristics (aromas...

I can see why that would be confusing. The part that was missing from the article is that the amount of growth possible is pretty much directly related to the total amount of sugars (i.e. energy) available. So if you made a starter with 0.4% glucose you'd have a starter with a S.G. 1.0015...

You've got it backwards; because of the crabtree effect, saccharomyces will not engage in respiration (breakdown of sugars using oxygen, producing water, CO2 and ~36 units of energy [ATP]) and instead engage in fermentation (breakdown of sugars without oxygen, producing ethanol, CO2 and ~2 units...

Let agree to disagree...

I realize you were not expecting to reuse the membrane, I was simply pointing out that Whatman still makes the (single-use) membranes for the reusable filter cartridges/apparati. If you look at their webpage you may be able to track down a manufacturer. We use a similar system in one of the...

What filter you need (if you need one) depends on your purpose. These days reusable filters are rare, you may want to look at second hand stores for them. Whatman still makes membranes for a range of reusable units. I would recommend a smaller step for the first step - 7-10ml is what I normally...

In that assumption you would be wrong, however yeast biology dictates that the removal of CO2 will have a greater impact on yield than oxygenation. As the De Deken study showed, for most yeasts the amount of O2 required is the amount dissolved in a properly oxygenated starter; no additional (or...

I was actually thinking of this one, where he found minimal differences between varying levels of aeration, so long as there was some minimal exchange of air: http://braukaiser.com/blog/blog/2013/03/19/access-to-air-and-its-effect-on-yeast-growth-in-starters/ Figure 1 of this article shows...