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Answering to the question about what radioactivity would do to yeast, I say that the answer can't be know for sure, because the mutation induced in the genetic material of the cell are stochastic phenomena, but considering a population of previously healthy yeast, given a certain irradiation...

Oh yes I already knew the pouring trick, but there isn't any visible yeast sediment in the bottom of the bottle, so swirling has little effect.

This is a tasting report after 1 month in the bottle: good beer, good head, a lot of fruity flavours, not at all coherent with the style but intriguing, my only remark is that it is very clear, nothing in suspension, no yeast at all, but my girlfriend and my friends will enjoy it.

After all I think I'll prime and bottle carb. Then when the 1 gallon fermenter would be free I will start another batch, with chestnut honey, with the goal of an OG something like 1100.

Yes, I know that structurated model would require a lot of pain, but I think that there are a lot of basic biochemical issue that can be understood and that can give some insight on the yeast life without too much math.

Yes, from what I've read about indigenous beer also wild lactic bacteria and also acetobacter played a strong role in the process, expecially about souriness

How many days the beer was left to age in the past centuries? I think they would start drinking it way early than now, something like sorghum african beer, that is selled while still fermenting...

Guy, this math is interesting, but is nothing more than a model, because the "real" explanation is in biochemistry and in the yeast metabolism. Listen to me, I'm a chemical engineer, so I love math, I use a lot of it, so I don't wanna blame you or minimize your work in any way, but I wanna add...

That would be great, but I should try to analyse "quantitative" parameters, not just qualitatives judgment. Something like pH, light trasmittance, chemical data and so on....

Me too, I taste the hydro samples. I'm interested in feeling the changes, as time goes by and the yeast add the product of his metabolism ( as higher alchols, esters and so on)...

How often do you taste your beer? I usually start tasting it after first two days of fermentation are gone. First glasses are really little ones, as it tastes veery greeny, but the more days passes, the more I drink it... Last week I brewed my first all grain with hop, and in this days I...

Update: Mead is nicely fermenting, still sparkling but a little cloudy. I was wondering about which fruit is the best addition..any suggest?

It means the same here....

Yeast metabolism can be inibited by alchol, other byproducts, starvation, temperature, stess, so if you often experience carbonation issue you can think at repitching the bottle with a fresh yeast strain,if needed with a better ethanol tolerance

Graphically I like it, but does the hand sign mean the same in the US as in Italy?

Fermentation is going well, a lot of sparkling in the batch,there is a lot of yeast in suspension, I think it will continue to go on in this manner for a while.

Fresh news! Just tasted it: good! First glass was too cold and the beer was too much "closed", wen it warmed a little it showed a good head, with a foam charcterized by very little sphere, very consistent, tipical flavour's bouquet of weiss and good taste. It definitively would enjoy some...

In anaerobic condition ethanol and co2 are the main products of the yeast metabolism, so during the growth of the yeast population they will be produced with a very high rate. Insofar when the first stages of the fermentation are gone and the population has reached a stationary value you will...

Don't know if it's of any interest, but here, in Italy, 0.5 Kg of local acacia honey is sold at 13 euro, so something like 18 $.

Hi, I wasn't thinking at it as a wine, so a good abv is somenthing like to 7%. I wanna make a sparkling mead, maybe with fruit adjunt, something suitable to be served off meal. I've also feared that a too much high OG could be responsable a too sweet mead, while I prefer dry drink. Recipe is...