Page history
3 February 2018
14 January 2018
no edit summary
m+110
no edit summary
m+115
no edit summary
m+56
no edit summary
m-56
Created section "Quality Assurance and Avoiding Cross Contamination"
+221
26 December 2017
20 December 2017
19 December 2017
no edit summary
m+300
no edit summary
m+187
no edit summary
m+62
no edit summary
m+2
added new section "Storing a Yeast Cake or Sample"
+943
15 December 2017
8 November 2017
22 October 2017
28 September 2017
no edit summary
m-32
updated yeast cake info under Secondary Fermentation
m+287
italics for Brettanomyces
m+4
15 September 2017
28 August 2017
no edit summary
m-39
adeed presentation link to SBC 2017 on quick souring to "Less tahn 3 months" section
+198
1 August 2017
changed all occurences of the word "bugs" to "microbes" or something else with more dignity
+12
no edit summary
m+4
italics markup
m+4
no edit summary
m+54
updated for Brettanomyces and Saccharomyces Co-fermentation
+22
no edit summary
m+14
updates to third paragraph in intro
m+335
no edit summary
m+4
no edit summary
m+15
no edit summary
mno edit summary
m-5
renamed header
m+3
re-wrote intro paragraphs for (hopefully) better logical separation of beer types and definitions
+1,132
31 July 2017
no edit summary
m+59
updated introduction page for category explanations
+279
no edit summary
m+98
added section "Souring Without ''Brettanomyces''"
+662