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.
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