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Slightly related, I stumbled upon the following paper titled 'The influence of dry hopping on three different beer styles' in a recent Brauwelt International issue: http://www.baywa.eu/fileadmin/media/relaunch/Downloads/.DE/Ackerbau/Hop_Sales_Article_Kaltner.pdf The results aren't that...

http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1961.tb01772.x/abstract Here are the 125th Anniversary Reviews: http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%292050-0416/homepage/125th_anniversary_reviews_virtual_issue.htm

Yes, but for any wort valine to inhibit the AHAS enzyme, it first needs to be transported into the cell and mitochondria. The yeast cell has no specific valine transporters (rather valine is transported into the cell by a range of amino acid transporters; e.g. bap2p, bap3p, tat1p and gap1p), and...

Adding valine to the wort will reduce alpha-acetolactate (and consequently diacetyl) production during fermentation. Interestingly though, the absolute wort valine concentration doesn't seem to be that important, rather the ratio of valine to other (especially branched-chain) amino acids seems...

I successfully cultivated Conan from around 9 month old HT (don't ask), so it is possible!

You can read the Journal of the Institute of Brewing for free: http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%292050-0416/

Whether or not there will be any growth inside the alginate beads will depend on the initial concentration of cells within it. Just some examples that yeast growth inside alginate beads is very much possible: http://link.springer.com/article/10.1007/s11947-010-0379-4 (Fig 2)...

Here is a picture of the bottled version of the beer (couldn't fit everything in the 2.5 gallon keg, so bottled three 500 ml bottles). It has only been 13 days since bottling, but was too curious and luckily there was some carbonation. The beer was surprisingly tasty and the aroma and flavor...

I only had a small taste sample as I transferred to the keg, and am now abroad, so will have to taste it again when I get back. The small taste sample I had was surprisingly clean (I was expecting a lot of esters and phenols, as there was a lot of them in the yeast starter (fermented at room...

Today I kegged the eubayanus beer. Gravity had fallen to 1.016 (67% AA), which is in line with what we had seen in the lab. Taste was surprisingly good (nothing spectacular, but definitely drinkable), will be interesting to see how this one matures :)

I think it would be quite unlikely that your problem is 2,3-pentanedione. First of all, some acetolactate decarboxylase can decarboxylate alpha-acetohydroxybutyrate, the precursor of 2,3-pentanedione (e.g. see here http://aem.asm.org/content/57/10/2796.full.pdf). Second, the flavor threshold of...

Funny this came up, as yesterday I actually brewed with S. eubayanus (first homebrew ever with the yeast?). The research center I work at has the yeast in its culture collection and we have been doing some research on its fermentation properties. I was allowed to culture up some yeast for...

Here are links to two quite recent scientific articles (they should be free) regarding high gravity brewing: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2007.tb00259.x/abstract http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00472.x/abstract The first is a study on the...

I would like a code please :)

Helsinki, Finland