Sir, your channel is a hidden gem! You are a person with a true scientific flair that's not pretentious. Most of the brewing videos are full of some stupid music that no one asked for and some pretentious scientific terms flying about but you sir, are a true teacher of the depth of brewing and how it can be done easily. Much respect!
Thank you so much for this series! Everything has progressed so much (I feel like Van Winkle), the availability of equipment and consumables along with electronics and software. Thank you again for your methods of instruction and making "effective" microscopy available to the masses :)
My favorite channel by far!.... Really enjoy your teaching method. I saw a reference in a video to your research with Kveik yeast? Is it possible to watch those somewhere?
This is amazing!!! I'm using my time in lockdown to set up a small lab in my basement. These videos have helped immensely. Thank you so much for making them! Something I'm curious about is whether there are inexpensive ways to use a spectrophotometer in brewing. I saw that you can get old Spectronic 20D+ machines for pretty cheap on ebay. I was wondering if it's viable to use them for things like cell counts, or if there are any cheap ways to do other useful measurements with them? On a slightly different note, I'm making sake and I'd love to measure amino acid content as my fermentation progresses (I think that measuring YAN would be enough?). I saw that you can buy enzymatic assays to measure amino acid content / YAN, but they are quite expensive. A couple old sake textbooks I found recommend a formol titration, but I'd rather not work with formaldehyde. Do you know if there are any cheap ways to measure amino acid levels? I'm also trying to learn more about Koji (Aspergillus Oryzae), but I've already asked enough questions here :)
If you're always using the same yeast you can do counts with a spectrophotometer. But it doesn't work across strains as differences in cell size and composition means each strain will have a unique absorption curve. To do counts via absorption you need to do a standard curve of each strain - but once you have the curve, it works well. In theory you can calculate alcohol content via spectroscopy, but it's not easy outside of pure water/alcohol solutions. Amino acids should be possible, but I'm not familiar with those methods, so I cannot offer advice with that. I'm also playing with A. oryzae, but I'm still figuring it out and have no advice to give that I'd be confident in.
Sir, your channel is a hidden gem! You are a person with a true scientific flair that's not pretentious. Most of the brewing videos are full of some stupid music that no one asked for and some pretentious scientific terms flying about but you sir, are a true teacher of the depth of brewing and how it can be done easily. Much respect!
Thank you so much for this series! Everything has progressed so much (I feel like Van Winkle), the availability of equipment and consumables along with electronics and software. Thank you again for your methods of instruction and making "effective" microscopy available to the masses :)
Thanks for this series! I liked it a lot!
Excellent series!
Looking forward to the second season video！
My favorite channel by far!.... Really enjoy your teaching method. I saw a reference in a video to your research with Kveik yeast? Is it possible to watch those somewhere?
Thanks! It's nice to hear that people find my content useful. The kveil stuff i's on my blog, not in video form: www.suigenerisbrewing.com
Awesome job with these videos, much appreciated!
Awesome series thanks so much!
Hi from Brazil!
Wonderful series! Thank you for sharing all this knowledge.
Question: wich program do you use to open de run the plugin on?
This is amazing!!! I'm using my time in lockdown to set up a small lab in my basement. These videos have helped immensely. Thank you so much for making them!
Something I'm curious about is whether there are inexpensive ways to use a spectrophotometer in brewing. I saw that you can get old Spectronic 20D+ machines for pretty cheap on ebay. I was wondering if it's viable to use them for things like cell counts, or if there are any cheap ways to do other useful measurements with them?
On a slightly different note, I'm making sake and I'd love to measure amino acid content as my fermentation progresses (I think that measuring YAN would be enough?). I saw that you can buy enzymatic assays to measure amino acid content / YAN, but they are quite expensive. A couple old sake textbooks I found recommend a formol titration, but I'd rather not work with formaldehyde. Do you know if there are any cheap ways to measure amino acid levels?
I'm also trying to learn more about Koji (Aspergillus Oryzae), but I've already asked enough questions here :)
If you're always using the same yeast you can do counts with a spectrophotometer. But it doesn't work across strains as differences in cell size and composition means each strain will have a unique absorption curve. To do counts via absorption you need to do a standard curve of each strain - but once you have the curve, it works well.
In theory you can calculate alcohol content via spectroscopy, but it's not easy outside of pure water/alcohol solutions.
Amino acids should be possible, but I'm not familiar with those methods, so I cannot offer advice with that.
I'm also playing with A. oryzae, but I'm still figuring it out and have no advice to give that I'd be confident in.
@@SuiGenerisBrewing thanks! Appreciate the response.