Recent content by helgibelgi

Hi MikeSkril Thanks for this awesomeness! I have one question regarding the CFGI.. You say "A GFCI protected source is mandatory if you want to live a long and happy life. You can use a GFCI breaker in your main electric panel, but a SPA panel with GFCI breaker will most likely be...

You have given me a great idea! Thanks man

I'm considering getting a tattoo and want it to be brewing related. It's really hard to decide what to get and where to put it. Have any of you done it? Care to post pictures?

So because of the Crabtree effect, cellular respiration does not happen. The yeast cells are basically happy with the ATP generated from glycolysis alone, and pyruvate goes on into ethanol production. I admit, I am a slow thinker. This was the second time someone pointed out the Crabtree...

Does cellular respiration not happen at all? I was guessing that in the beginning, when the yeast has just entered the wort, that the cells would undergo cellular respiration in order to get a lot of energy for growth.

Sweet, thanks! I clearly need to study the oxygen use better, but the rest seems to be pretty clear to me. Still a little unsure about krebs cycle vs. ethanol production regarding why the cell would choose one over the other pathway. Is it because the cell needs oxygen to create ATP by oxidative...

Thanks, this clears up one misunderstanding that I have apparently been having about the use of oxygen. It's very confusing when I read that under aerobic conditions pyruvate is used in the krebs cycle and under anaerobic conditions pyruvate is converted to acetaldehyde and then into...

Lets see if you can help me confirm what I'm thinking right now. So if a pathway calls for an enzyme, for example hexokinase for the phosphorylation of glucose, then is it correct to say that the yeast needs: protein to make the hexokinase enzyme in the first place, Mg and ATP (and therefore...

Thank you so much for the book suggestions! You're right, my biology background is very limited. But I trust myself to be able to learn anything, as long as my interest drives me forward. I took a course on beer chemistry online at the university of oklahoma recently and found out that even...

Thanks. I already have pretty good information about glycolysis, the krebs cycle and ethanol production in yeast. But the problem is that it focuses only on glucose, pyruvate, acetaldehyde and ethanol. I haven't been able to find any good information about processes or pathways that make use of...

Thanks, I did see that thread. I Like the University of Arizona links. This will be helpful to understand some fundamental things. But I'm looking for detailed information about fermentation specifically.

Hi everyone Do you know of a good place online where I can find information about the science of fermentation? I tried searching the forum a bit, but the search function is really not that great. I'm writing an article about fermentation and the goal is to describe everything that goes on in...

Thanks! 4 ounces sounds like an appropriate amount. I'll try this. The beer is already in the fermentor. Only one fermentor because I royally screwed this whole brew day (but will still make decent beer). The plan was to split the batch into four 5-liter carboys. Somehow I managed to lose...

This also sounds like a good idea to me (method c). I could even bottle half the beer when finished fermenting without any cocoa nibs and then add cocoa nibs to the rest until satisfied with the taste. The grain bill could be a Schwarzbier (with wheat). Why not? Would you also do a) and b)?

I guess I'll go the "easy" route and just use chocolate malts. I have some Carafa Special and british Chocolate malts laying around waiting for me to use them.