* This thread's going to get updates a zillion and one times this afternoon - come back tomorrow if that bother's you!
The team proposes using the microfluidics technology to accelerate the rate at which yeast converts sugar to alcohol by 70%, accomplished by increasing the surface area of liquid sugars exposed to the yeast.
wheebz said:was arguing with mike lunn about this the other day
this is to produce ethanol from fermentation, not to make beer, just to create ethanol
"Their advisors include executives at MillerCoors, Anheuser Busch InBev, Biocon India, and Heineken."
Leaning towards any particular style yet? Do you know what you are going to try and make?grantmichaels said:Been cracking out on mead-making a lil bit ... like I do.
tctenten said:Leaning towards any particular style yet? Do you know what you are going to try and make?
tctenten said:Yes. Selfishly, that is what I am waiting for. Pretty sure I want to try a traditional mead next.
Hahahaha! That made me laugh so hard, thanks for that.grantmichaels said:I'm waiting until I've tried a few more to decide which kind I'm going to make - and I kind of hate all the olde world names, too. Reminds me of the Medieval Fair coming to town - the smell of turkey legs and fried funnel cakes ...
wheebz said:was arguing with mike lunn about this the other day
this is to produce ethanol from fermentation, not to make beer, just to create ethanol