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Published on Apr 19, 2017
Sample Preparation
Attached is the sample preparation sheet.
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Published on Feb 05, 2017
Samples Prepared for Analyses
Hey all, we found ourselves playing the waiting game over the last few months. Let me explain. After this experiment went public and started getting funding on Experiment.com, we ...
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Published on Jul 29, 2016
Updated Sample Set
Briess Malting Company and their lead R&D Specialist, Bob Hansen, has been very helpful in determining what kind of malt samples would be the most useful and informative to conduct the experime...
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Reply to:
Klara Junker
Klara JunkerAlso, since the sequencing doesn't discriminate between dead cells and living cells, a type of control we put in to place was before anything was inoculated, we plated a portion of the nutrient-rich buffered starter (basically just LME, CaCO3, and yeast nutrient) after autoclaving to ensure nothi...more
Project: Mapping the sour beer microbiome
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Thanks, updated. Except for QS. Here's a link for that: https://en.wikipedia.org/wiki/Quantum_satis
Project: Mapping the sour beer microbiome
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We'll also be looking at the organic acid profile produced in the wort. I expect the bulk of the acids to be the typical ones produced by LAB (mostly lactic, obviously), but I'll be interested to see what low level secondary acids are produced and how different grains might have different "signa...more
Project: Mapping the sour beer microbiome
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I posted this in the main comments section as to why at Blue Owl we do particularly timed wort-sourings----if we do everything right in the brewery and hit our target conditions properly, we can achieve our "maximum potential titratable acidity" for the wort generally in well less than 24 hours. ...more
Project: Mapping the sour beer microbiome
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