In celebration of Darwin’s birthday we are introducing a yeast strain into a new environment and testing the results against the standard yeast champion to see what happens (other than bread). Continue reading
Yeast in New Environments
On the warming of gin
In honor of the 21st amendment, without which many of the experiments we have conducted thus far would be illegal, we decided to perform an experiment involving Gin, the most popular liquor during prohibition.
Thanksgiving Cow
Here at the primary testing facility, it’s no secret that we like red meat. So, when we found standing rib-roasts on sale shortly before Thanksgiving, we couldn’t resist doing a science to one of them (getting two for control, seemed a bit excessive).
Initial observation:
Roast recipes have always seemed to be a bit of a dark art, with mysterious temperature changes in the middle, cooking times based on mass rather than linear dimensions. These peculiar practices seem to produce delicious results, and presumably have something to do with how heat flows into the meat during cooking. In this post we hope to shed some light on how heat flows through a roast.
Lemon vs. Aged Lemon
Apple Brandy vs Apple Jack
In this mini-taste-test: which apple-liquor makes the best Jack Rose!
Epic Black and Tan
When Science Goes Wrong
On the cooling of whiskey
While some whisky aficionados may prefer to drink their high end single malt whiskys neat, here at the Doing Science to Stuff headquarters, we tend to prefer our whisky on the rocks. This unfortunately dilutes the whisky considerably. As we have previously mentioned, the shape of ice can influence both the amount of dilution, and the amount of cooling when using ice. But what about cooling methods that don’t involve the melting of ice?
on the Heating of Parked Cars
Initial observation:
It is summer, and warm temperatures come with warnings about the dangers of parked cars and how quickly they heat up.
Doing Science To Stuff 