Jun 4, 2018
Under stress saccharomyces sporulates, too. But we don't see that because we are nice to the yeast.
Prof. M. Krottenthaler on sporulation
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Under stress saccharomyces sporulates, too. But we don't see that because we are nice to the yeast.
Prof. M. Krottenthaler on sporulation
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If it's three times as hot as I can bear, then I'd be the first standing at the door and trying to get out.
Prof. M. Krottenthaler on the evaparation rate of free DMS in the wort.
What they can eat, I can use for brewing.
Prof. M. Krottenthaler on the use of starch-containing plants for brewing.
Pimp my lautering tun! It's like tuning a moped, you can always improve a little something.
Prof. M. Krottenthaler on the room for improvement in the brewing process.
A fresh pint is always good. The trick is to keep it good for a year!
M. Krottenthaler, HSWT, on aging of beers.
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Only a dead lacto is a good lacto.
M. Krottenthaler, HSWT, on brewery hygiene.
It reacts completely, the filter is blocked, no foam but the beer is stable!
M. Krottenthaler, HSWT, on (over-) using hydrolysable tannins for beer stabilization.
We take the yeast, feed it a little bit, make it feel comfortable and then smash it against the wall.
M. Krottenthaler, HSWT, on how to stimulate yeast to produce SO2 as a natural antioxidant. Yeast produces SO2 as an intermediate product for certain amino acids in its growth phase. But if the food supply drops, the SO2 gets excreted and stabilizes our beer.