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So I'm doing a study on wild ale fermentation, and I am looking for a way to enumerate yeast and bacteria as the wild ale matures. I'm on a budget, so I was thinking plate counts with the right differential media would be best. My question is, are there differential medias that will separate...

They want to avoid using the mass spec because they have a limited number of columns (all being used). I am talking with a few companies about making a biolog type test or a custom ELISA assay. Will hear back in a week or so

Its for a grad school thesis. Inquisitive, yes. Rich, not so much.

you've figured out part 2 already! :mug: After the profiling is done I will be using the assay with qPCR to study population dynamics and gene expression is a few different mixed cultures.

ya thats my fault... i was going for maximum penetration lol looking into butyric acid now. thanks for the suggestion!

I will be using GC/MS to do QA/QC tests, but it has to be an easily reproduced assay unfortunately (school/research project restrictions). Will most likely be doing a fixed enzyme type assay with different enzyme concentrations and a ladder column. I realize this is pretty limiting but I'm...

I plan on designing a quantitative assay to profile various wild ales (lambic, gueuze, flander's red and brown). I plan on testing ethyl acetate, acetic acid, and total volatile acids. I am also looking into additional compounds to add to the assay (depending on the ease/cost of creating a...

I plan on designing a quantitative assay to profile various wild ales (lambic, gueuze, flander's red and brown). I plan on testing ethyl acetate, acetic acid, and total volatile acids. I am also looking into additional compounds to add to the assay (depending on the ease/cost of creating a...

Thanks for the tip! I was planning on contacting them later this week anyway, but this sounds pretty promising. I'll let you know what they say. I've been reading through the Brett stuff and its pretty impressive. I do like the idea of brett and pedio interactions too. Thanks for all the ideas guys!

Yes I pretty much have all the equipment I could ask for, its just the money that is the problem. I am going to contact Firestone Walker later this week to see if they could possibly fund me. I also heard they are starting a large sour beer project, so that may be an option as well...

Hello everyone, I have just graduated from calpoly slo last spring in biology and just entered the biochemical engineering MS program there. I'm trying to come up with a thesis project idea that can incorporate homebrewing. My initial thoughts were to come up with something that has to do...

Hello everyone, I have just graduated from calpoly slo last spring in biology and just entered the biochemical engineering MS program there. I'm trying to come up with a thesis project idea that can incorporate homebrewing. My initial thoughts were to come up with something that has to do...

one for me please

Ive never had a beer in the primary for less than 2 weeks. Even the fastest fermenting yeast takes about 14 days to complete fermentation and clean up. I agree with giogomez about the 3 weeks idea. That seems to be about right for most yeast strains.

This is my first "fake lager". Im trying to take a oktoberfest and make it just a bit darker (hence the dark munich) and a little oak. Grain Bill German Pilsner 5 lbs German Munich 3.5 lbs German Vienna 3 lbs German Dark Munich 1 lbs Belgian Caramunich 1 lbs Hops 1.00 oz...

So I brewed this Barley Wine (Northern Brewer extract kit) about 3 months ago, so I'm adding some Wyeast 1945 NeoBritannia to the bottling bucket to make sure it carbs. My question is, should I do a starter? Seems unnecessary, but what do I know.

I brewed "Ryans Face Puncher IPA", (a northern brewer kit) as my first extract brew. I followed the instructions exactly, with my friend who is an experienced brewer. Everything seemed to go well up until I opened the first bottle about 3 weeks after bottling. It was not completely flat, but it...