This page gives an overview of some of the different projects I did concerning microbiology, including any kind of microscopy observations, bug isolation, agar plates, yeast performance tests… I have to mention that I do my experiments at home and not in a fancy lab. For more basic information about yeasts go to the yeast basics page. The most important part is the maintenance of the yeast library.
Isolating yeasts from sour beers – Basics of isolating yeasts from dregs
Isolating the bugs from a Girardin Gueuze 1882 bottle (Dezember 2011)
Isolating the bugs from a 3 Fontainen Oude Gueuze (January 2012)
Isolating the bugs from a Les Trois Dames Oud Bruin (May 2012)
Isolating the bugs from Cantillon Kriek (June 2012)
Isolating the bugs from Cantillon Lou Pepe Gueuze 2007 (July 2012)
Freezing Brettanomyces – Experiments about freezing Brettanomyces
Saccharomyces bromocresol screen – Screen for bromocresol metabolizing yeasts
Using copper sulfate to inhibit domesticated yeasts – Some preliminary results
BFM La Torpille dregs microscopy pictures – First attempt
BFM La Torpille dregs microscopy pictures – Second attempt
Girardin Gueuze dregs microscopy pictures – Name says all
Brettanomyces bruxellensis microscopy pictures – Wyeast’s Brettanomyces b. strain.
Brettanomyces lambicus microscopy pictures – Wyeast’s Brettanomyces l. strain.
Information about my plating method – Brief overview about agar plates.
#1 Agar plates dregs (BFM, 3 Fonteinen, Girardin) – Plated dregs on Sabouraud agar
#2 Agar plates (Water kefir, Lactobacillus) – Water kefir and Lactobacillus on Sabouraud
#3 Agar plates (WY1056, WY3787) – Two Saccharomyces strains on Sabouraud agar
#4 Agar plates (WY3763 Roeselare Blend) – Roeselare Blend on Sabouraud agar
#5 Agar plates (Kombucha) – Plated some fresh kombucha liquid on Sabouraud agar
#6 Agar plates (3 Fonteinen) – Did additional plates trying to separate the different strains
#7 Agar plates (Girardin) – The last results so far about the bugs in Girardin’s Gueuze
#8 Agar plates (Wyeast’s Roeselare Blend) – Latest results of the Roeselare Blend
#9 Agar plates (Wyeast’s Brettanomyces lambicus) – Brett l. on Sabouraud agar
#10 Agar plates (Wyeast’s Brettanomyces bruxellensis) – Brett b. on Sabouraud agar
Small-scale fermentation tests
First fermentation tests – with isolated yeasts from 3 Fonteinen and Girardin Gueuze
Sensory evaluation tests of different yeast strains
Comparing Belgian yeast strains – One beer, two different yeasts
Comparing wheat beer yeast strains – One recipe, 10 yeast strains
Mikkeller’s Yeast Series 2.0 – Tasting notes