James Sites might have started Funky Science Friday, but MTF milked it (thanks, James)!
| Overview |
Thread Starter |
Date
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| MTF looks at the science behind the claim that Star San is not efficient at killing yeast and mold with an expert on microbial cell wall ionic charges. |
Dan Pixley |
10/14/2016
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| Sharing Dr. Roy Ventullo's experiment results comparing Samuel Aeschlimann's "Eureka" Lactobacillus starter versus traditional MRS media. Results: similar growth, however the "Eureka" media appears to be healthier for Lactobacillus for a longer period of time. |
Dan Pixley |
09/23/2016
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| Scientific research on how thiols from hops create aromatic compounds, and how different strains/species of yeast produce them. |
James Sites |
08/12/2016
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| Part 1 and Part 2 of a scientist discussing his findings with Brettanomyces and lactic/acetic acid production: more accurately counting pseudohyphal cells using fluorescence capability of a Cellometer, developing a better way that Titratable Acidity to measure acids using HPLC/UPLC-ELSD (TA measurements can be skewed by the presence of other acids), and an interesting observation that Brettanomyces cultures contaminated with a small cell count of S. cerevisiae responded differently to aeration. By not aerating, the Saccharomyces grew more rapidly and sugar was consumed at a faster rate, and by aerating the Saccharomyces growth was limited which allowed the Brettanomyces to out-compete it (and sugar was consumed at a slower rate). |
Brian Martyniak |
07/29/2016
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| Culturing Brettanomyces from 8 vintage Berliner Weisse courtesy of Mike Marcus at Chorlton Brewing Company. Watch for updates. |
Richard Preiss |
07/15/2016
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| Mark Trent details his method for isolating Brettanomyces from Saccharomyces from dregs or other mixed cultures. |
Mark Trent |
07/01/2016
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| Discussion on a new published study about Brettanomyces evolution based on genome sequencing, vacuole selection that might help Brett survive acidity, and a genetically understood reason for the lack of glycerol production in Brettanomyces. |
Richard Preiss |
06/17/2016
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| Discussion with Lorenzo Peyer, a scientist that studies Lactobacillus flavor production in malt-based drinks; primarily discussed the possibility (or lack of) of butyric acid production by Lactobacillus. |
Dan Pixley |
05/29/2016
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| Hydroxilation of fatty acids by Lacto and then lactonization of the HSA's by Saccharomyces to produce novel lactone esters. |
Dan Pixley |
04/29/2016
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| New scientific data on 100% B. bruxellensis fermentations, including measurements of esters vs phenols, and differences between strains isolated from wines versus those isolated from beer. |
Richard Preiss |
04/15/2016
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| Funky Science... Thursday? Link to a new article on Torulaspora delbruekii in beer fermentation, and discussion of the article, including questions about high acetaldehyde amounts and how dangerous that can be to health. |
Mike Lentz |
03/24/2016
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| Sensory testing of 6 wild caught B. anomalus strains (verified via RFLP analysis of the 5.8S rDNA/ITS region). |
Mike Lentz |
01/15/2016
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| Testing Brettanomyces ester/phenol production based on pitching rate in secondary. See Brettanomyces secondary fermentation experiment for the wiki write up. |
Lance Shaner |
12/04/2015
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| Brettanomyces growth experiment measuring aeration and agitation. See Brettanomyces Propagation Experiment for the wiki write up. |
Mark Trent |
10/23/2015
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| Richard isolates Brettanomyces and Pichia from an 18 year old gueuze. |
Richard Preiss |
10/23/2015
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| Say it with me, Tetrahydropyridine. |
Dan Pixley |
10/02/2015
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| Mark Trent's Back To The Future Machine (a custom vessel that is a boil kettle, fermenter, bottling vessel, bright tank, and sterilizer). |
Mark Trent |
09/04/2015
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| Advice for growing Lacto on plates. |
Mark Trent |
09/04/2015
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| Brett forms a biofilm, which makes it harder to clean. |
Mark Trent |
08/07/2015
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| Richard shows us that refrigerated storage of Brett is better than room temperature storage. See Storing Brett for more information. |
Richard Preiss |
0724/2015
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| Lance Shaner demonstrates why full attenuation and krausen after pitching only a Lacto culture are signs of yeast contamination. |
Lance Shaner |
07/21/2015
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