Search results

Biil_g, I appreciate you kinds words. I am not here to stroke my ego. A lot of what I post goes against amateur brewing (a.k.a. homebrewing) dogma. I started brewing 28 years ago. Back then, Brits were light years ahead of us. Pretty much all of our kit beers, extract, and dry yeast came...

Well, it appears that I have found something on which Dunkula and I agree. I only use dry yeast as a backup, but I store it in the freezer compartment of my brewing refrigerator.

Yes, SNS is my creation and no, I am not looking for validation. I kept it to myself for two decades before presenting it as a option for making starters. Trust me, it was met with a lot more resistance than you are giving me. However, one by one, people tried it and adopted. I was away from...

Duplicate post, please delete

First off, the information on Kai's site needs to be viewed with the same skeptical eye with which many forum members are viewing my information. While some of the information is very good, some of it is also incorrect to the point of being very bad practice. For example, the way Kai...

All one needs to do is use Google. There are a million publications with respect to yeast biomass growth. I am not making this stuff up. Let's start with page that covers the yeast growth phases that was written by biology professor: 4.3: Yeast growth phases I you are challenging my...

On a stir plate? Many, one can bet on significant cell death occurring on a stir plate that is spun fast enough to aerate the wort. Shear stress takes a toll on yeast cells and the spinning stir bar is source of shear stress. Shaken, not Stirred (SNS) works on a very different principle, one...

Most of the stir plate data is the result of amatuer brewer confirmation bias. The experiments are set up that way. The cold hard reality is that stir plates are not used for propagating yeast cells in microbiology. They are used for mixing solutions in a non-contaminating way. The correct...

That is way too many steps. The yeast biomass does not grow linearly like you are treating it. Yeast grows exponentially at a rate of 2^n, where n is the number of replication periods and the symbol "^" denotes raised to the power of. The step sequence is usually between 4 and 10 times the...

How good is your sanitation? The first yeast I cultured in 1993 was from the sediment in a bottle of Sierra Nevada Pale ale. The thing about harvesting yeast from a bottle of bottle-conditioned beer is that the beer needs to be gently decanted leaving behind about 10ml of fluid and the yeast...

The technique for rinsing yeast was originally published in Charlie Papapazian's book "The Complete Joy of Homebrewing." That book was the amateur brewing bible here in the United States until John Palmer's book was released. It was described as a way to re-use yeast. The sad thing is that...

Contrary to what proponents of stir plates say, a yeast culture does not need to be stirred in order for the cells to remain in suspension. Most brewing strains exhibit what is known as the NewFlo phenotype, which means that the cells will remain in suspension as long as there are sugars that...

One does not need to rinse yeast with water to store it in the refrigerator. The crop shown below was taken from one of my fermentation vessels using the technique outlined above. Yeast does not need to be trub free. It needs to be stored under the beer it created. Rinsing yeast with boiled...

I posted this information on the AHA forum over six years ago, but it appears that many brewers have yet to receive the memo with respect to yeast rinsing being a very poor brewing practice. Like secondary fermentation vessels and stir plates, dogma that is contrary to science is very difficult...

There is no need to make a starter with 150B cells other than to wake the culture up. The maximum cell density for a 1L starter is approximately 200B cells. One hundred and fifty billions cells gives on a pitching rate of 6.5 million cells per milliliter. That cell count will get the job done...

W-34/70 is a Saccharomyces pastorianus yeast strain. In fact, it is the type strain for the Frohberg family of yeast stains, having originated at the Frohberg brewery in Grimma, Saxony.

One never knows the educational backgrounds of the people who are reading one's posts; therefore, I attempt to make things as clear as possible when I post. My B.Sc. and M.Sc. degrees are actually in the computer engineering side of computer science. I have been involved in hardware and...

We can assume that thick slurry contains between 1.2 and 1.6 billion cells per milliliter. If we use the more conservative figure, then 180ml of thick slurry contains 1.2 * 180 = 216 billion cells. If we pitch 180ml of thick slurry into 23L of wort, we have a cell density of 216,000,000,000 /...

I have only recently started to use dry yeast again after swearing it off for 27 years. The reason why I learned how to do single-cell isolation and make plates and slants (slopes) is because the state of dry when I started brewing in early 1993 was just dreadful. It drove me to isolate and...

I invented the "Shaken, not Stirred" (SNS) starter method when I first started to brew back in the early 90s. I did not set out to create a new way to prepare a starter. It was pure serendipity much in the way that Alexander Fleming discovered penicillin; namely, a trained, questioning mind...