Further Adventures in Cybeerspace
By Mark Tumarkin

Well, this first link may be for serious beer geeks only (you are a serious geek, or you wouldn't be reading this), but check it out·.way cool. Yeast is a wondrous thing, and so is cask conditioned ale. So you should find something of interest in these presentations from the National Craft Brewers Conference, in Atlanta in '98. http://www.abgbrew.com/NCB_Conference.htm

And just to make George even happier, here's another yeast geek link on a method of washing yeast, entitled COMING CLEAN, A NEW METHOD OF WASHING YEAST USING CHLORINE DIOXIDE http://www.birkocorp.com/brewing/yeast.asp

And since we seem to be making the geeks so happy, let's continue in that vein. Following is a link from an Australian Barley conference. Enough technical papers to make your head spin· http://www.regional.org.au/au/abts/index.htm

Following is a link on the mechanism through which beer is skunked. I think I may have sent this out before, but if I did, it's so crucial that it won't hurt to look at it again. http://allserv.rug.ac.be/~ddkeukel/chemeuro74553.pdf

and here are some useful links on cereal mashing:

http://www.orst.edu/food-resource/starch/temp.html

http://www.orst.edu/food-resource/starch/gelatinization.html

recently (Aug 3rd) some Hogtown mead makers participated in the new AHA event, Mead Day. For those folks, and anyone else interested, following is a site that summarizes the characteristics/performance of many of the yeast strains commonly used for mead - http://sca_brew.homestead.com/files/meadyeast.html

Back to August 2002 front page