User:Davejanssen

Things I ought to be working on:

Prioritize:

Differentiating mixed culture: http://www.milkthefunk.com/wiki/Mixed_Fermentation

Brewing methods: http://www.milkthefunk.com/wiki/Brewing_Methods

Hops: http://www.milkthefunk.com/wiki/Hops

http://www.milkthefunk.com/wiki/Lambic

http://www.milkthefunk.com/wiki/Cantillon

http://www.milkthefunk.com/wiki/Hops

http://www.milkthefunk.com/wiki/Gueuze

http://www.milkthefunk.com/wiki/Turbid_Mash

http://www.milkthefunk.com/wiki/Packaging

http://www.milkthefunk.com/wiki/Barrel

http://www.milkthefunk.com/wiki/Soured_Fruit_Beer

Fruit stuff: https://www.facebook.com/groups/MilkTheFunk/permalink/1167090633319149/ https://www.facebook.com/groups/MilkTheFunk/permalink/1156252031069676/

Sour Hour #15 ~24 min in Jester King discussion of barrel cleaning

Brett ester production based on lactic acid conc. http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-initial-concentration-of-lactic-acid/

Barrel ppt - http://www.santarosa.edu/~jhenderson/Barrels.pdf Barrel taps - https://www.facebook.com/groups/MilkTheFunk/permalink/1172609929433886/ Pyramid stacking - https://www.facebook.com/groups/MilkTheFunk/permalink/1156707581024121/ Barrel mods - https://www.facebook.com/groups/MilkTheFunk/permalink/1175409042487308/ Barrel cleaning - https://www.facebook.com/groups/MilkTheFunk/permalink/1177969118897967/ Barrel cleaning - https://www.facebook.com/groups/1517563441866109/permalink/1652458288376623/ Barrels becoming neutral - https://www.facebook.com/groups/MilkTheFunk/permalink/1181842901843922/

Bottling stuff: beer not clear - https://www.facebook.com/groups/MilkTheFunk/permalink/1172871566074389/ killer wine yeast - https://www.facebook.com/groups/MilkTheFunk/permalink/1172850829409796/ re-yeasting - https://www.facebook.com/groups/MilkTheFunk/permalink/1172181919476687/ closures - https://www.facebook.com/groups/MilkTheFunk/permalink/1171657496195796/

Lacto strains - https://www.facebook.com/groups/MilkTheFunk/permalink/1173299439364935/

Brett combos - https://www.facebook.com/groups/MilkTheFunk/permalink/1173381602690052/

cranberries - https://www.facebook.com/groups/MilkTheFunk/permalink/1177851645576381/ Barberries - https://www.facebook.com/groups/MilkTheFunk/permalink/1175674962460716/ Glycosides - Crooked stave Sour Hour 20 min in.

Cantillon analytics - https://www.facebook.com/groups/MilkTheFunk/permalink/1125846930776853/

Hibiscus - https://www.facebook.com/groups/MilkTheFunk/permalink/1185966508098228/?comment_id=1187014304660115&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Spontaneous - https://www.facebook.com/groups/MilkTheFunk/permalink/1192621714099374/

Spanish Cherries - https://www.facebook.com/groups/MilkTheFunk/permalink/1192670377427841/

Primary in oak - https://www.facebook.com/groups/MilkTheFunk/permalink/1192481587446720/

Shaun Hill - http://www.pastemagazine.com/articles/2016/01/sitting-down-with-shaun-hill-of-hill-farmstead.html

Spontaneous Jester King - https://www.facebook.com/groups/MilkTheFunk/permalink/1212505245444354/

raw ale - https://www.facebook.com/groups/MilkTheFunk/permalink/1213789438649268/

barrel cleaner - https://www.facebook.com/groups/MilkTheFunk/permalink/1213778371983708/

second fruiting - https://www.facebook.com/groups/MilkTheFunk/permalink/1213778558650356/

Turbid mashing - https://www.facebook.com/groups/MilkTheFunk/permalink/1183899281638284/

head retention- https://www.facebook.com/groups/1517563441866109/permalink/1673125279643257/

tea - https://www.facebook.com/groups/MilkTheFunk/permalink/1216745561686989/

ICUs - https://www.facebook.com/groups/MilkTheFunk/permalink/1217483298279882/

Coolship volume -https://www.facebook.com/groups/MilkTheFunk/permalink/1229423840419161/

James spont ferm - https://www.facebook.com/groups/MilkTheFunk/permalink/1229422487085963/

Filtering out fruit - https://www.facebook.com/groups/MilkTheFunk/permalink/1231243200237225/

Turbid Mash - https://www.facebook.com/groups/MilkTheFunk/permalink/1238633759498169/