MTF Thread Highlights

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This page is a dedicated archive to threads on the MTF Facebook group that we feel stand out and are worth remembering and reviewing. Keep in mind that only group members can view these threads.

General Discussions

Funky Science Fridays

Microbiology and Science

It's not Funky Science Friday, but it's still pretty geeky.

Overview Thread Starter Date
Sub-thread discussion about yeast and LAB in the guts of bees and wasps, and how to collect it from them. Matt Spaanem 01/20/2016.
Biology discussion on whether or not Brettanomyces attenuates further when combined with Saccharomyces, and what those mechanics might be (or not be). Per Buer 01/19/2016
Mark Trent and Lance Shaner explain why output from traditional yeast pitching rate calculators actually produce up to 4x the amount of cells then what they say they will produce for Brett. Mark Trent 07/21/2015
Archive of discussions, evaluations, and confirmations of Lance Shaner's discovery that WLP644 Brettanomyces Trois was found genetically to be Saccharomyces cerevisiae. Dan Pixley 06/27/2015
Best plates for isolating Brett vs Sacch, and growing LAB. James Howat 08/19/2015
Fermentation and pellicle formation with Hanseniaspora uvarum. Matt Humbard 08/14/2015
Bryan of Sui Generis Blog educates about Rhodoturula. Nathan Gibbon 06/26/2015
There's a little more to it than just homoefermentative and heterfermentative LAB. Dan Pixley 06/09/2015
Bryan of Sui Generis Blog educates on the complexities and unknowns of Lactobacillus fermentation byproducts. Josh Newby 05/24/2015
Bryan of Sui Generis Blog and Matt Humbard agree on why we taste "differences" between Pedio and Lacto driven beers. Amos Browne 05/14/2015
Discussion on the presence of Brett in the air versus barrels. Adam Boura 04/14/2015
The invasion of ancient Norwegian yeast. Lars Marius Garshol 03/21/2015
Bitterness from Brettanomyces. Dan Pixley 12/07/2015

Unique Processes

Brewing Philosophy Discussions

Informed, controversial, opinionated, discussions on sour and funky brewing processes and industry.

Overview Thread Starter Date
Discussion on Jester King's new coolship, discussing supplementing spontaneously inoculated wort with pure cultures versus 100% spontaneously fermented beer with comments by James Howat, James Sites, and Garrett Crowell. Mark B. Fry 01/12/2016
Discussion on the new trend towards green bottles, which devolved into a discussion of saison/farmhouse beer history with Lars Garshol. James Howat 12/04/2015
Discussion on whether or not Lambic has to be brewed in Belgium in order to be called "Lambic". Devin Bell 02/06/2015
Discussion of why some brewers warn against kettle souring. Wayne Wambles 05/11/2015
Discussion of what inspires us to brew funky/mixed fermentation beers. James Sites 11/19/2015
A microbiologist view on why using dregs is non-ideal. Tamir Danon 10/08/2015
Discussion of lactic acid production with Bryan of Sui Generis Blog and Matt Humbard, as well as why you shouldn't use WLP677 and the beginning discussions of why Lacto can't fully attenuate wort on it's own. Also the source of the great Lance Shaner quote, "Agree that maths are hard." Lyall Anderson 05/06/2015
Warning against using plastic containers as coolships from a polymer chemist, and coolship dimension philosophies from James Howat and Kristen England (read all of the sub-replies). Dave Stokley 11/12/2015
Discussion on whether or not some 100% Brett fermentations that perform like Sacch fermentations actually contain cross contamination of Sacch yeast. Lance Shaner 08/12/2015
Discussion of the use of the term saison (read all of the sub-replies). See also this similar discussion from the Saison, Biere de Garde & Farmhouse Ale group. Bob Sylvester 12/28/2015

See Also

Additional Articles on MTF Wiki

External Resources

References