So ok, these are just quasiparticles. Yes, we could have quasiparticles that behave like actual particles. Yes, it's just an abstraction. Yes, we can go batshit crazy in abstraction space and come up with anything.
This reminds me how some folks in ScientificAmerican modeled black hole with a vortex in water and found supersonic wave, which brought them to conclusions about possibility of passing through event horizon in actual black hole. bah.
In other words, when do I get some money to build a quantum quasiparticle computer and finally hack elliptic cryptography?
Though, as Rice alumni, can't deny still always awesome publicity of that university.
Vangers 2.0
Usually not worth it; you'll need to gently distill (in proper glass, this is important) the beer like it is done for ABV measurement and measure density of leftovers. Or do quantitative chromatography. You've got to know hands-on chemistry real well for this. Let me know if you need the procedure.
Only once I've got yeast staggered by lemon juice addition, and that happened in secondary fermentation. If there is enough sugar (and, if I recall correctlt, there was added sugar in these ferments), they'll keep going. Acidity that slows them down for real is much higher, like what acetobacteria do. Yeast still thrives in bread starters and combucha, and those are sour!
There you go, now we know the answer for "what was thinking that person who chopped the very last tree on Easter island?"
Gudim and Nazim - best contemporary meme artists!
Was it pulpy? Particles tend to stabilize liquid interfaces.
I make and sell mucrocloning kits in anticipation to see this happen
Then it's effectively braggot. Embrace the froth, you are cookin!
Yeast does this if they are in really sweet spot for sugar, nitrogen, microelements, temperature, and pH. Almost always happens in braggot (once shot into ceiling with lock, was quite a mess), also if you add yeast fertilizer. I think I saw this reported reproducively for slightly over 23C lager yeast. And, well, insufficient headspace might be a problem. Don't worry, at least yet.
Are you boiling them? Why?
Mikrolisäys on toinen mahdollisuus. Voit otta osat paraista chileista, lisätä, jä säylyä sen lasiputkissa talvella. On helpompi kuin näkyy.
Then it'll totally ferment like crazy, I did this with honey and quartered oranges.
Aji norteno, luullo. Tämä kasvoi ulkona avomaassa, sitten ottin noin 90% vihreaa pois ja siirtin ruukuun.
So are you adding sugar this time or not?
Indeed, I had a stall once in a melomel with just a few lemons in secondary. Not a big deal since it was secondary, and residual sweetness counterbalanced the tartness nicely. Got really quickly really clean though.
I would say using just the skins for flavor is much more feasible. Also I quarter citrus, slicing them like this is just asking for lots of mush at cost of laborous slicing.
Ciders and cysers are perfect drinks for Gravmas celebration! Although myself I'm planning citrus melomel for the evening, brings up childhood memories. Tried to share photos of 3x decoction weisen from the eve, but lost fight to foam miserably, for it was not the first bottle for the evening.
My wife said that Christmas specials should be made on Christmas for the next one. Sounds legit. I think that'd be my plan for now.
Oh, sure, let's maybe keep them in hands of governments and corporations, those always behave responsibly, right?
Awesome, I should totally start making these things too and place them in my microcloning and brewing yeast webstore. This dude is a hero of our biopunk culture, weird that I haven't heard about this before!
Winter berries time
This time of year one thing happens that has absolutely no relation to holidays: late berries (cranberries, lingonberries, rowan) spent enough time in frozen state to develop flavor worth of melomels. A gift for self in several years, something to be safely forgotten until bottling and then again.
Of course, I've kept those in freezer, as I don't want to fight all the birds for rowans (note: they still had plenty, I'm not greedy) and I'm not that good at digging frozen forest floor for the rest.
I've made a yeast lab in Finland
I've been doing homebrewing together with my wife for quite some time, and at some point we started collecting a yeast library. There was a point in my life where we had an opportunity to start a company that does something we enjoy; we've tried starting an analytic lab for microbreweries (as we are both actually doctors in chemistry), but it didn't take off at all due to lack of demand (and COVID breakout), we had to switch to doing whatever brings cash (of course IT stuff it was, mostly, I feel ashamed).
But yeast library kept growing. We've decided to give it another try, got permissions from the Big Brother, and rolled out a small production!
We've deployed a webshop at https://store.zymologia.fi/ , there is other stuff that's kind of a byproducts of whatever other things we've had to do to get along (some of it was and is fun after all). The idea is that I don't think it makes sense to scale it up any further, we just have proper but minimalist equipment to do sterile pure cultu