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I am traveling to Portland from June 25 for a few days for an evolution conference. Since this is Portland and they have so many microbreweries I suspect I will end up drinking more beer than talking about evolution, that is if I drink too much. :tank: I heard there are over 30...

I miss my truck. Got smashed a year ago by a security guard that fell asleep at the wheel at 1:00 AM. Now I drive a car. Renting a truck to pick up a freezer from craiglist is a waste. I ended up just getting a new 15 cu foot Fridgeair chest freezer.

There they go with the use of that word 'adaptation' when they have no evidence adaptation has occurred.

For anyone brave enough to ferment this beverage, I have the below paper and the 'recipe' they used. I would try but I am still thinking on how to make Pinapple flavored Kava Sake. I will go to a Nigerian grocery stores and see if any of this pito is for sale. The paper says that the taste is...

I requested this paper from a university library so I can read the rest. I will share when it is emailed to me. I also found another paper that may say something about the sequence of use. Talk about 'old', it is from 1932!

Maybe this?

I stumbled on this type of beer while I was researching the utilization of yeast sugar. This is great homebrewing! :mug:

Ha, no need to bow. I love homebrewing as this is how beer should really be made, not in a giant brewing factory. We have to compete with the giant brewers that keep information secretive. If we all know what is going on we will be able to kick them in the butt. We can all make better beer...

I have no doubt that the baker's yeast you used reactivated genetic networks that were long dormant because of its long role in bread making. I highly doubt adaptive evolution was occurring as you fermented champagne. You need to take into account the population sizes and growth rate of the...

A Journal of Experimental Hombrewing is needed, haha

That is awesome

Is this for starter yeast or yeast in the beer? If you were to try to predict the cell density in the media after a certain amount of time you will still need to use some type of method to measure the rate of growth of that yeast strain in that media. To do that use a hemocytometer or a flow...

In microbiology labs they use shakers to keep the media solution oxygenated. It is insane that a small shaker costs so much. As you can see this tiny shaker cots over $1000. Maybe one of the talented DIYers can engineer a homemade shaker for yeast cultures.

First yeast do not want to procreate, they are reacting to external stimuli. Second, your example is describing Lamarckism which does not apply here. What is actually occurring when you grow yeast in sucrose, glucose or any other sugar is that you are expressing the genes for to import and use...

Here is a growth media for yeast grown in the lab. You might be able to find similar commercial sources. These commercial examples are only a guess. I have not tired them. I would think that the commercial examples are too salty to use effectively to get volumes needed for pitching. It...

Thanks, for now I think I may just let the outside air be regulated, but I will record the temperature within the carboy to see how much heat is being generated during fermentation.

I will be brewing my first lager in a few weeks and I wanted to get some information. I recently got a 15 cubic foot freezer that I will modify into a fermentation chamber for lagers, wines, and sake. I have not yet brewed at a temperature lower than 22C (72F). When brewing at 10C (50F)...

Why not just make your own yeast starter? First take a large sample from your trub and inoculate into some Yeast media. Then grow this sample it at room temperature for 3-5 days while shaking. This would give you a large pitching population and you would not have to worry about dead yeast...

I got into home brewing so I could have fun with microbiology at work and at home. I have already turned my kitchen into a laboratory, a hood sounds like a great idea. haha

Sometimes you have to watch out how fast you freeze unicellular organisms. I have not froze yeast yet but I am a microbiologist that works on other eukaryotic unicellular organisms. The idea of storing organisms in a freezer is to slow down the metabolic pathways. The problem with freezing...