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Thanks for the help. I'll pick up some of that sanitizer. I'll be working in well equipped labs and could do my own water quality testing, but I think I'll go with tap just incase some of those ions are enzymatic cofactors. I'm not really worried about taste in general, just yeast strain (...

I am about to begin an experiment in my microbiology course on the influence of yeast strain on volatile organic compounds in beer and I am in need of advise as I have never brewed before. I apologize in advance for asking so many questions, but if I mess up a batch I lose a bit of data. I plan...

Fischer projections of sugars are also interesting

Carboxylic acids are not the same thing as esters, although the functional groups are similar. Why not use a simple image of a yeast budding?