HOMEBREW Digest #0030

eZine lover (@eZine)

Published in 

HOMEBREW Digest

 · 6 months ago

 
HOMEBREW Digest    Mon 19 December 1988 

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES 
		Rob Gardner, Digest Coordinator 

Contents: 
  Applying science (Darryl Richman) 
  Need help with carbonation control... ("Anthony M. Giannone") 

Send submissions to homebrew%hpfcmr@hplabs.hp.com 
Send requests to homebrew-request%hpfcmr@hplabs.hp.com 

---------------------------------------------------------------------- 

Date: Mon, 19 Dec 88 05:24:35 PST 
From: Darryl Richman <darryl@ism780c.isc.com> 
Subject: Applying science 

Having just read Cheryl Feinstein's introduction, her profession piques 
my interest, and perhaps she can provide some more information.  I have 
a high school quality microscope: coarse and fine adjusting, 2 oculars 
at 10 and 15x, 3 objectives at 5, 20, and 40x, an understage aperture 
control, and a mirror.  I've been through a number of breweries and 
they all seem to have a lab with a lab microscope.  I've looked at 
yeast starters through this, and by gosh, there are lots and lots of 
little cells floating around in it.  My question is, how can I make use 
of this to better understand my yeast?  How can I determine the yeast 
density?  What stains are useful for seeing the yeast, and what are 
useful for seeing other infecting agents?  What other tools should I 
acquire to aid me in this endeavor? 

		--Darryl Richman 
(The Falcon's Nest homebrewer's BBS Sysop--818 349 5891) 

------------------------------ 

Date: Mon, 19 Dec 88 09:45:45 EST 
From: "Anthony M. Giannone" <giannone@ccm.bbn.com> 
Subject: Need help with carbonation control... 

	Folks, 

	I have just one question before I pop open the first bottle of 
	my holiday brew (Mistletoe Malt). I have been homebrewing for 
	almost four years and the one factor I have had some trouble 
	with is the carbonation level. I have always used all-malt 
	(extract) recipies and I prime with corn sugar (usually about 1/3 
	cup). My results have varied from semi-flat to champagne levels 
	of carbonation. 

	Is there some way of determining how much priming sugar to use 
	(if any)? I'd appreciate any information you could provide. 

	thanks and Happy Holidays, 
	tony g 

------------------------------ 

End of HOMEBREW Digest 
************************ 
-------