User:DanABA

Watch my homebrewing videos that largely focus on sour brewing!

https://www.youtube.com/user/arrogantbastardale/playlists?shelf_id=5&view=50&sort=dd

sci dash hub dot bz

I am working on:

Carbodoseur: https://www.facebook.com/groups/MilkTheFunk/search/?query=carbodoseur

Aging in bottles/kegs questions brainstorm: https://www.facebook.com/groups/MilkTheFunk/permalink/1640076039353937/

Lactobacillus and nitrogen requirements.

Hops:
 - Review last two references in this pdf: http://www.barthhaasgroup.com/images/mediacenter/downloads/pdfs/743/hopscience-feb17-bhg-1.pdf

https://m.facebook.com/groups/592560317438853?view=permalink&id=1590938787600996

Differences between raw/flaked/torrified wheat and oats.

Wild yeast survival on mummified wine grapes: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4770031/#!po=27.3810

Sour mashing/souring with grains updates: 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1582621028432772/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1660708117290729/
 - http://onlinelibrary.wiley.com/doi/10.1002/jib.138/full

Lysine content is higher in oats/wheat than barley (THP)?

Hoppy sour beers, and IBU:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1572719202756288/?comment_id=1573034979391377&comment_tracking=%7B%22tn%22%3A%22R1%22%7D

[GAR+] updates: 
 - http://journal.frontiersin.org/article/10.3389/fevo.2016.00137/full
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1500240613337481/?comment_id=1548194001875475&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Degradation of phenols: 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1512800548748154/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1513363162025226/

Brett updates
Brett produces more CO2 myth: https://www.facebook.com/groups/MilkTheFunk/permalink/1450810061613870/
Brett sanitation:
 - https://www.homebrewersassociation.org/forum/index.php?topic=24725.0
 - http://library.state.or.us/repository/2010/201004231216025/index.pdf
B. claussenii ability to ferment maltose: 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1401330933228450/?comment_id=1401398119888398&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
 - Alcohol tolerance: https://www.facebook.com/groups/MilkTheFunk/permalink/1541630372531838/?comment_id=1541640479197494&comment_tracking=%7B%22tn%22%3A%22R1%22%7D
 - Flavor compounds: http://www.ajevonline.org/content/66/3/379
hydroxycinnamic acid decarboxylase enzyme: https://www.facebook.com/groups/MilkTheFunk/permalink/1216538871707658/?comment_id=1216579701703575&comment_tracking=%7B%22tn%22%3A%22R%22%7D
100% Brett finishing gravities https://www.facebook.com/groups/MilkTheFunk/permalink/1222754581086087/
Strain to strain differences: https://www.facebook.com/groups/MilkTheFunk/permalink/1236740306354181/
pH toelrance: https://www.facebook.com/groups/MilkTheFunk/permalink/1244602778901267/?comment_id=1244629775565234&comment_tracking=%7B%22tn%22%3A%22R2%22%7D
Telemorph identification: https://www.facebook.com/groups/MilkTheFunk/permalink/1308540375840840/?comment_id=1308727505822127&reply_comment_id=1309160382445506&comment_tracking=%7B%22tn%22%3A%22R4%22%7D
Acetic acid production:
 - http://link.springer.com/article/10.1023/A:1022592810405
 - See my OneDrive
 - http://www.sciencedirect.com/science/article/pii/S0168160515001865
 - Removal of acetic acid in wine: http://www.vinovation.com/acidreduction.htm
In the wild: https://www.facebook.com/groups/MilkTheFunk/permalink/1478291795532363/?comment_id=1479759052052304&comment_tracking=%7B%22tn%22%3A%22R2%22%7D
 - Future publication on Brett in barrels/wood: https://vimeo.com/215573601?ref=fb-share&1
 - Brett and diacetyl.

New yeast discovered Allodekkera sacchari: https://www.facebook.com/groups/MilkTheFunk/permalink/1466207210074155/

Bacteriophage endolysins: https://www.facebook.com/groups/MilkTheFunk/permalink/1478437392184470/

Das Berliner Weisse hat Brettanomyces 
 - https://www.facebook.com/groups/MilkTheFunk/1407912599236950/?comment_id=1407925295902347&comment_tracking=%7B%22tn%22%3A%22R0%22%7D

Updated Lacto starter technique:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1457469187614624/?comment_id=1457541770940699&reply_comment_id=1457598577601685&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Wine yeast character:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1441986709162872/?comment_id=1442001175828092&reply_comment_id=1444349642259912&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Kefir study - https://www.facebook.com/groups/MilkTheFunk/permalink/1448798715148338/

Bottle conditioning with juice:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1419156288112581/

Glycosides studies in wine?

Gene mutation
 - https://www.scribd.com/document/324807974/L42-A-High-Throughput-Monitoring-of-Phenotypic-Changes?secret_password=g0TBcoErMrHW2Kf4nAKA

Killer toxins: https://www.facebook.com/groups/MilkTheFunk/permalink/1400174630010747/

EDTA: https://www.facebook.com/groups/MilkTheFunk/permalink/1058783130816567/?comment_id=1390459040982306&comment_tracking=%7B%22tn%22%3A%22R2%22%7D

Diacetyl: http://onlinelibrary.wiley.com/doi/10.1002/jib.84/pdf

Add Probiotcs: https://www.facebook.com/groups/MilkTheFunk/permalink/1368802139814663/
 - probiotics sulfur: http://www.ncbi.nlm.nih.gov/m/pubmed/19344359/

Lager yeast creating sulfur and esterifying?  And thiols  
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1371195742908636/
 - thiols: https://www.facebook.com/groups/MilkTheFunk/permalink/1373899592638251/
 - https://www.reddit.com/r/Homebrewing/comments/5016hg/thiols_complexity_through_fermentation_x_post/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1380430375318506/?comment_id=1448536308507912&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1550938638267678/

Lacto and CO2:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1354678291227048/

Look into updating Mixed Fermentation with "obscure" microbes: 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1336235339738010/?comment_id=1336277939733750&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1337089182985959/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1346900285338182/
 - http://www.sciencedirect.com/science/article/pii/S0963996916302332
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1365795896781954/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1284664904895054/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1400174630010747/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1420821137946096/
 - http://www.sciencedirect.com/science/article/pii/S074000201630452X
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1457271340967742/
 - Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1485339661494243/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1140282595999953/
 - https://www.ncbi.nlm.nih.gov/pubmed/12102552
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1546044102090465/
 - http://beer.suregork.com/?p=3860
 - http://ijs.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.001607
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1582089058485969/
 - http://www.mbaa.com/publications/tq/tqPastIssues/2017/Pages/TQ-54-1-0215-01.aspx
 - http://biorxiv.org/content/early/2017/03/27/121103
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1640324282662446/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1659004047461136/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1669790909715783/
 - http://onlinelibrary.wiley.com/doi/10.1002/jib.381/full
 - http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-2532-01.aspx
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1680093658685508/
 - http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/abstract
 - https://mail.google.com/mail/u/1/?ui=2&ik=1b8e47c65b&view=att&th=15c548b66cda8ae6&attid=0.1&disp=safe&zw
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1649825158379025/

Conditioning pitch rate/starter: https://www.facebook.com/groups/MilkTheFunk/permalink/1334877803207097/?comment_id=1334935473201330&reply_comment_id=1334967756531435&comment_tracking=%7B%22tn%22%3A%22R9%22%7D

Grain:
 - Older paper on malted grains microbial populations: https://helda.helsinki.fi/bitstream/handle/10138/20840/microbes.pdf?sequence=1
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1451882198173323/?comment_id=1453129601381916&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Beta-glucanases:
 - http://www.ncbi.nlm.nih.gov/pubmed/17313520

non-sacch: http://www.sciencedirect.com/science/article/pii/S0963996916302332

Lacto pellicle? https://www.facebook.com/groups/MilkTheFunk/permalink/1231733673521511/

Yeast washing/rinsing techniques: https://www.facebook.com/groups/MilkTheFunk/permalink/1323198861041658/

Catching/identifying wild yeast/bacteria media 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1320512184643659/?comment_id=1320585954636282&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1126190937409119/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1156904631004416/?comment_id=1157119544316258&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1295691083792436/?comment_id=1296038850424326&comment_tracking=%7B%22tn%22%3A%22R3%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1131240620237484/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1393919943969549/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1414163835278493/

Sacch/Brett phenols: 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1256108627750682/

Sacch glycerol: https://www.facebook.com/groups/MilkTheFunk/permalink/1370615686299975/?comment_id=1370636249631252&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
 - update/new references for phenol thresholds?  https://www.facebook.com/groups/MilkTheFunk/permalink/1371380362890174/?comment_id=1371455632882647&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 - Belgian yeast genetics/hybridization: https://www.facebook.com/groups/MilkTheFunk/permalink/1379788025382741/
Sacch evolution: http://journals.plos.org/plosgenetics/article?id=10.1371%2Fjournal.pgen.0010005

Add O2 or not for mixed fermentation: https://www.facebook.com/groups/MilkTheFunk/permalink/1284106178284260/?comment_id=1284141108280767&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Keep an eye on (Taz Yeasts): https://www.facebook.com/groups/MilkTheFunk/permalink/1277232805638264/

Indole: 
 - https://scholar.google.com/scholar?hl=en&q=brettanomyces+indole&btnG=&as_sdt=1%2C29&as_sdtp=
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1289659577728920/?comment_id=1290086997686178&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 - http://www.ncbi.nlm.nih.gov/pmc/articles/PMC167595/pdf/613180.pdf

Sacch ability to consume 4EG and 4EP?  https://www.facebook.com/groups/MilkTheFunk/permalink/1275169619177916/

Gravity effecting ability of Lacto to sour:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1259471677414377/

Mark Trent's Brett starter info (general ideas added; waiting on more data from Mark, Lance, etc.) 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1239775039384041/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1241405659220979/

Alcoholic Kombucha/beer blends
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1240055026022709/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1241969322497946/

Ellagic acid (relevant?): http://www.dailyfruitwine.com/2007/05/solving-the-ellagic-acid-sediment-issue/

Hops
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1328137457214465/?comment_id=1329088737119337&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
 - terpenoids: https://www.facebook.com/groups/MilkTheFunk/permalink/1386956001332610/
 - http://www.ratebeer.com/forums/lab-and-hops_289071.htm
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1411290062232537/

Inhibitors to Lacto.
http://www.homebrewtalk.com/showpost.php?p=6879706&postcount=29

LAB malolactic fermentation

Pseudohyphae https://www.facebook.com/groups/MilkTheFunk/permalink/1213244042037141/?comment_id=1213433128684899&reply_comment_id=1213813021980243&notif_t=group_comment_mention

Pediococcus 
 - Bacteriocins 
    - http://www.microbialcellfactories.com/content/8/1/3#B5 
    - https://www.instagram.com/p/BEG42Mbomz0/
 - Growth rate https://www.facebook.com/groups/MilkTheFunk/permalink/1295073347187543/
 - MLF http://www.ncbi.nlm.nih.gov/pubmed/24206231

Force fermentation test: http://fermentationnation.net/2015/11/episode-26-quality-assurance-w-jessica-davis-of-the-bruery/ (1:something:00 in)

Lacto sharing plasmids: http://fermentationnation.net/2015/11/episode-26-quality-assurance-w-jessica-davis-of-the-bruery/ (1:17:00 in)

Lacto EPS - https://www.facebook.com/groups/MilkTheFunk/permalink/1174291415932404/?comment_id=1174318335929712&reply_comment_id=1175752995786246&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Biofilm formation of Lacto and Pedio https://www.facebook.com/groups/MilkTheFunk/permalink/1131334646894748/?comment_id=1131369386891274&offset=0&total_comments=55&comment_tracking=%7B%22tn%22%3A%22R9%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1302960386398839/?comment_id=1302993513062193&reply_comment_id=1303008279727383&comment_tracking=%7B%22tn%22%3A%22R5%22%7D
 - http://www.sciencedirect.com/science/article/pii/S0168160517303008

Cross contamination discussions:
https://www.facebook.com/groups/MilkTheFunk/permalink/1213992078629004/

Revisit Pediococcus page, including hop tolerance 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1170033269691552/?comment_id=1171071882921024&offset=0&total_comments=3&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Coumaric acid (Malcom to-do?)
 - http://www.researchgate.net/profile/Sirpa_Kaerenlampi/publication/223353509_Screening_of_selected_flavonoids_and_phenolic_acids_in_19_berries/links/0a85e5395717962ac3000000.pdf
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1108826109145602/
 - https://books.google.com/books?id=vHOJKw4umikC&pg=PA269&lpg=PA269&dq=Coumaric%20Acid%2C%20hops&source=bl&ots=xdJhTwyAV4&sig=Z1Ef2eFuwYdDBodl8cG8tQYfN-I&hl=en&sa=X&ved=0CCwQ6AEwAWoVChMIp6n8o73qxgIVRReQCh04NgVD#v=onepage&q=Coumaric%20Acid%2C%20hops&f=false
 - https://digital.library.adelaide.edu.au/dspace/handle/2440/76099
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1113399585354921/
Other off-flavors: https://www.facebook.com/groups/MilkTheFunk/permalink/1540639645964244/?comment_id=1540702775957931&notif_t=group_comment_follow&notif_id=1483655448326166#

Create page for Acetobacter.

wine and Brett (remind Dara to do) https://www.facebook.com/groups/MilkTheFunk/permalink/1125735764121303/

Stuff that really needs to get done by me or someone else:
Page for fermentation vessels.
various flavor compound pages (ethyl acetate, acetic acid, lactic acid, etc) - http://www.milkthefunk.com/wiki/Category:Compounds
 - lactic acid: http://www.sciencedirect.com/science/article/pii/S0168165611003166
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1300576656637212/?comment_id=1300591279969083&reply_comment_id=1301146829913528&comment_tracking=%7B%22tn%22%3A%22R%22%7D acetic acid threshold info
style pages (do we use BA styles too?) - http://www.milkthefunk.com/wiki/Category:Styles
Funky mixed fermentation page - http://www.milkthefunk.com/wiki/Funky_Mixed_Fermentations (claimed by Drew and Mark Trent)
Sacch harvesting/storage? https://www.facebook.com/groups/MilkTheFunk/permalink/1225755150786030/?comment_id=1226127850748760&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
Spontaneous fermentation experiments from James Howat: https://www.facebook.com/groups/MilkTheFunk/permalink/1241204035907808/
Expand the Solera wiki page.  
http://www.milkthefunk.com/wiki/Saccharomyces#Phenolic_Off_Flavor_Strains
http://www.milkthefunk.com/wiki/Aging_and_Storage
http://www.milkthefunk.com/wiki/Mixed-Fermentation_Sour_Beer (style)
http://www.milkthefunk.com/wiki/Getting_Started - might use Brian Hall's NHC 2016 presentation
http://www.milkthefunk.com/wiki/Lichtenhainer