My presentation at the NHC today was very well received. Yeast growth in starters does interest a lot of brewers and I had a lot of new data to present. Now that I finished the presentation I can devote more … Continue reading
This is an experiment I conducted a few weeks ago. It examines the effect that the starer original gravity has on yeast growth. Only yeast growth and viability based on methylene blue staining were examined. Experiment Setup For this experiment … Continue reading
In the Fermentation Test for Starter and Air Access Experiment I showed results that suggested that quantity in yeast growth does not necessarily mean best fermentation performance. I repeated these experiments with a different yeast (WLP 036, Duesseldorf Alt) and … Continue reading
I finally finished an article on building a PWM (Pulse Width Modulation) controlled stir plate: PWM stir plate design. Building the control logic was a fun project for me since building electronic circuits was a hobby of mine before I got a … Continue reading
After I conducted the Access to Air and its Effect on Yeast Growth in Starters experiment I also started fermentation tests with that yeast. The tests were designed to stress the yeast during a high gravity wort fermentation that would … Continue reading
I’m currently fixing this page. If you are looking for all yeast related posts, simply go to the front page and select Yeast in the category pull-down on the sidebar.
I’m starting to hit a stride with respect to yeast growth experiments. Last week I posted data on Access to Air and its Effect on Yeast Growth in Starters, this week I have data on the effect of the stir … Continue reading
Tonight I was finally able to do cell counts on an experiment that I wanted to do for a while now: “How does the access to air affect yeast growth in starters”. The experiment compared stirred starters capped with airlock, aluminum foil, … Continue reading
Last weekend I did a yeast handling presentation to Brew Free Or Die club members and I took the opportunity to conduct a lactate taste threshold experiment with 8 club members. While it had little to do with the topic … Continue reading
This all started when I was preparing one of my presentations for ANHC-3 and I looked into the patent for Boston Beer Company’s Infinium and other patents for high attenuation beers. I found that an enzymatically active malt extract (basically … Continue reading