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Its been a while, so I thought I would jump back in with with a really arrogant thread. I moved up to the Dartmouth/Sunapee region of NH a few months ago and I've been hanging with the Upper Valley Beer Society, great local club with some talented brewers and knowledgeable beer geeks...

I've been running 10L fermentations at work for secreted protein production. In trying to optimize fermentation for protein production I am comparing one with the standard glucose feed and one with 200 proof ethanol. Turns out S. cerevisiae will eat a wide variety of carbon sources, including...

So after graduating in May and 3 months of agonizing applications yielding no results, I finally landed a job in this godforsaken market. The technology is cellulosic ethanol- producing ethanol from hardwood and other non-food sources to be used as fuel. So I won't be brewing beer at work...

I toured the Allagash brewery in Portland, ME earlier today. The tastings came first which was a new one for me, (I guess they dont have the same concerns as Victory :rolleyes: ) We got to try the White, (80% of their sales) the Curieaux which is bourbon barrel aged, the Tripel and this years...

When I was a new brewer, all it did was unnecessarily freak me out, (hence my hilarious sig.) Now that I'm a more experienced brewer, I look at my grain bill, make sure I hit my mash temp and just go with it. If you take your OG on brew day, and its too low then you just stressed yourself out...

I'm sure a lot of you have seen BrewMasters on discovery that focuses around the Dogfish Head brewery. I just caught it for the first time tonight. The brew they did was based off of an ancient Egyptian beer. They cultured wild yeast by leaving petri dishes out in a field in Egypt, and used...

So on Friday I fired up my first brew in 5 months, https://www.homebrewtalk.com/f68/deception-cream-stout-141483/ with a couple of modifications. I added about 4oz of dark chocolate cocoa powder at flameout. I've seen this used in other recipes despite the fact that it contains a bit of fat...

What a great beer. Picked some up at the beverage warehouse the other day, mostly since I had just never tried any Southern Tier until then. I'd just like to give them props on this one, outstanding east coast IPA.

So I'm taking a biochem class this semester where the main objective is to isolate the enzyme alpha galactosidase from saccharomyces pastorianus. I thought this was kind of cool and relevant considering we'll be working with saccharomyces, we're making our starters tomorrow, I should be a pro...

I was listening to a presentation at work the other day on natural products and fermentation and the speaker mentioned this story. I thought it was interesting and appropriate for HBT, so for your reading enjoyment. . ...

Not sure if this has been posted yet but check it out. Cant knock them for lack of creativity. http://www.msnbc.msn.com/id/38376048/ns/us_news-weird_news/

So as I bottled up my orange cascade pale today, I actually only ended up with about 4 gallons of beer, due to excess boil off and trub/dry hop loss. Problem is i forgot to take this into consideration and used my full 3/4 cup corn sugar. I dont think I'm in bottle bomb territory but I would...

I havent started a thread in a while so I figured I'm due for some ramblings. Brewed https://www.homebrewtalk.com/f66/cascades-orange-pale-ale-84558/ as my first outdoor brew today. Everything went pretty smoothly, took a little getting used to not having everything right at my fingertips in...

Wow, I keep my hop and grain bag in a sealed plastic bag, I just went to open it and they both reeked like ammonia. So I'm boiling the crap out of it before I use it for anything else. Anybody else had this happen?

I brewed a Belgian Wit with WLP400, and after about 2.5 weeks in primary there is a definite funk coming off the beer, when I tried the FG sample it was pretty tasty with just a hint of a gross smell coming off of it. I know this yeast is known for some sulphur by-products, but I'm not even...

I dont understand why they make amber and dark LME or DME. All grain brewers always start with pale or pilsner base malt and make different colored beers with different specialty grains, so whats the point of anything besides light or extra light?

I think I read that browns usually have less carbonation as a style marker so I bottled mine with a bit less priming sugar, 3.5 weeks in the bottle and its tasty, its just lacking body and head. I do realize that I'm still at about the minimum bottle conditioning time, and I dont mind...

I was at a beer tasting a couple weeks ago, great fun and I got to talk to some micro and homebrewers. One dude was just a distributor of Belgian and European styles, not a brewer himself. He seemed pretty knowledgeable about different styles and what goes into them but he said one thing thing...

Anybody had Kate the Great by Portsmouth Brewery in Portsmouth, NH? The midwest has Dark Lord day, so I was pleased to find out that we have our own little special release day over here, its tomorrow and I guess people come from as far as Florida for this RIS. Its got an A+ on beer advocate...

So I was at my friends older brothers place the other day, and his fridge was like a temple of worship to the god of beer. Dogfish 90, pangea, Allagash White, Dead Guy, SN celebration. . . and it was all on the house, I was pumped. So as I guiltlessly indulged on fine beer it became more...