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• Norwegian Kveik analysis..

  From @""isprins\"@(none)" to alt.beer.home-brewing on Mon Apr 27 21:40:20 2009
  From Newsgroup: alt.beer.home-brewing
  
  
  
  http://img7.nettby.no/users/i/s/p/isprins/files/re.jpg
  
  http://img7.nettby.no/users/i/s/p/isprins/files/re2.jpg
  
  http://img6.nettby.no/users/i/s/p/isprins/files/resultat1.jpg
  
  http://img3.nettby.no/users/i/s/p/isprins/files/resultat2.jpg
  
  The analysis was done by:
  National Collection of Yeast Cultures,
  Institute of Food Research,
  Norwich Research Park,
  Colney,Norwich,
  United Kingdom,
  NR47UA.
  
  http://www.ncyc.co.uk/yeast-ncyc-3545.html
  
  http://www.ncyc.co.uk/yeast-ncyc-3546.html
  
  http://www.ncyc.co.uk/yeast-ncyc-3547.html
  
  http://www.ncyc.co.uk/yeast-ncyc-3548.html
  
  http://www.ncyc.co.uk/yeast-ncyc-3549.html
  
  http://www.ncyc.co.uk/yeast-ncyc-3550.html
  
  http://www.ncyc.co.uk/yeast-ncyc-3551.html
  
  http://www.ncyc.co.uk/yeast-ncyc-3552.html
  
  
  It will take NCYC probably 3 - 4 months to complete all the work with
  the fermentation, assimilation and morphological tests etc. This is a considerable amount of work.
  --- Synchronet 3.17a-Linux NewsLink 1.108