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

James Sites might have started Funky Science Friday, but MTF milked it (thanks, James)!

Overview Thread Starter Date
Culturing Brettanomyces from 8 vintage Berliner Weisse courtesy of Mike Marcus at Chorlton Brewing Company. Watch for updates. Richard Preiss 07/15/2016
Mark Trent details his method for isolating Brettanomyces from Saccharomyces from dregs or other mixed cultures. Mark Trent 07/01/2016
Discussion on a new published study about Brettanomyces evolution based on genome sequencing, vacuole selection that might help Brett survive acidity, and a genetically understood reason for the lack of glycerol production in Brettanomyces. Richard Preiss 06/17/2016
Discussion with Lorenzo Peyer, a scientist that studies Lactobacillus flavor production in malt-based drinks; primarily discussed the possibility (or lack of) of butyric acid production by Lactobacillus. Dan Pixley 05/29/2016
Hydroxilation of fatty acids by Lacto and then lactonization of the HSA's by Saccharomyces to produce novel lactone esters. Dan Pixley 04/29/2016
New scientific data on 100% B. bruxellensis fermentations, including measurements of esters vs phenols, and differences between strains isolated from wines versus those isolated from beer. Richard Preiss 04/15/2016
Funky Science... Thursday? Link to a new article on Torulaspora delbruekii in beer fermentation, and discussion of the article, including questions about high acetaldehyde amounts and how dangerous that can be to health. Mike Lentz 03/24/2016
Sensory testing of 6 wild caught B. anomalus strains (verified via RFLP analysis of the 5.8S rDNA/ITS region). Mike Lentz 01/15/2016
Testing Brettanomyces ester/phenol production based on pitching rate in secondary. See Brettanomyces secondary fermentation experiment for the wiki write up. Lance Shaner 12/04/2015
Brettanomyces growth experiment measuring aeration and agitation. See Brettanomyces Propagation Experiment for the wiki write up. Mark Trent 10/23/2015
Richard isolates Brettanomyces and Pichia from an 18 year old gueuze. Richard Preiss 10/23/2015
Say it with me, Tetrahydropyridine. Dan Pixley 10/02/2015
Mark Trent's Back To The Future Machine (a custom vessel that is a boil kettle, fermenter, bottling vessel, bright tank, and sterilizer). Mark Trent 09/04/2015
Advice for growing Lacto on plates. Mark Trent 09/04/2015
Brett forms a biofilm, which makes it harder to clean. Mark Trent 08/07/2015
Richard shows us that refrigerated storage of Brett is better than room temperature storage. See Storing Brett for more information. Richard Preiss 0724/2015
Lance Shaner demonstrates why full attenuation and krausen after pitching only a Lacto culture are signs of yeast contamination. Lance Shaner 07/21/2015

Microbiology and Science

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

Overview Thread Starter Date
Lars Marius Garshol sends a collection of samples of Norwegian Kveik from various families to Escarpment Labs for identification, banking, and profiling. Richard Preiss 06/18/2016
Opinions and discussions on whether fermenting Brettanomyces under pressure, in secondary after a Saccharomyces primary, and other variables play a role in what esters are produced. Devin Henry 06/01/2016
Technical discussion on the effects of freezing fruit and microorganisms. David Mast 05/09/2016
Discussion on the difficulty and possibilities of identifying Brettanomyces versus Saccharomyces based on morphology and selective media. Brian Martyniak 04/30/2016
Data that shows a correction factor of 0.1-0.2° Plato for 0.4-1% lactic acid solutions. Jeff Young 04/28/2016
Brettanomyces does not "eat everything," and Nathan Gibbon from Omega Labs shows why by comparing growth on lactose growth media for different species of Brett. Lance Shaner 04/07/2016
Comparing fermentation profile and microbial populations of spontaneously inoculated wort at Black Project Spontaneous & Wild Ales: one starting at 5.9 pH, and one starting at 4.0 pH. Also compared sterile flask fermentation versus barrel fermentation to see how much influence the barrels have. See also Update 1 on 03/15/2016. James Howat 02/26/2016
Suggestions on getting started with a equipment and procedures for a Quality Assurance/Quality Control program at a brewery. Stefan Wiswedel 02/18/2016
In depth biology discussion on genetic drift during repitching and when/if it always occurs with comments by Matt Humbard, Richard Preiss, and other scientists. Lars Marius Garshol 02/03/2016
Rarely do infections get identified; this one was identified in a lab as Penicillium. Julian Buck 01/24/2016
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
Suregork's cross between Conan yeast and WLP644 Saccharomyces "Trois". Fermentation trials have been promising, showing increased esters and better fermentation performance and attenuation. Kristoffer sent samples out for MTF members to try. See also the results of fermenting an IPA with this yeast by Alex Loijos. Kristoffer Krogerus 11/06/2016
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
Bitterness from Brettanomyces. Dan Pixley 12/07/2015
Can Brettanomyces become airborne? Asa Dunkerton 07/14/2015

Unique Processes

These processes may or may not make good beer, but they get an A+ for creativity!

Overview Thread Starter Date
Beer fermented with a Vietnamese culture called "Con me" which translates loosely to "mother" that usually contains LAB and Nematodes. Mark Trent 07/27/2016
Aging Brettanomyces beer (bottled with corks) in a cheese cave to absorb the aroma of the cheese. Mark Trent 07/12/2016
Positive results of MLF using O. oeni in mixed fermentation cider, as well as questions and answers with an award winning mixed fermentation cider maker. Tariq Ahmed 07/11/2016
Homebrewing a beer inspired by traditional brewing methods of Norwegian farmhouse ales using Voss Kveik, along with tips on how to forage for juniper (Juniperus communis). James Thor 06/18/2016
The effects of using sugar in Brett saisons, and how that effects mouthfeel and dryness, as well as discussions on how water chemistry and hops come into play. Josh Kauffman 06/13/2016
Using a spontaneous culture from Rubio tequila factory in Tequila, Mexico to ferment a blond ale with agave syrup. Alex Loijos 06/11/2016
DeWayne Schaaf's journey into bioprospecting and fermenting wine juice with wild caught yeast and bacteria. DeWayne Shaaf 06/06/2016
Hilton Meyer tracks down potter Daniel Toberer who makes amphora and provides tips to make them with photos. Hilton Meyer 04/24/2016
Experiences drying and storing yeast on paper or wood with references to historical preservation of Kveik yeast. Also see Kveik. Per Buer 04/07/2016
Q&A about species of juniper to use for Norwegian farmhouse ales, as well as other types of trees/branches. Mike Karnowski 03/14/2016
"Reverse MTF Souring." Devin Bell's experience with co-pitching probiotic L. plantarum with yeast, or pitching it after primary fermentation, and still getting sourness. Also demonstrates a very easy extract sour recipe/method for beginners. Devin Bell 01/20/2016
Sun dried wild yeast (might be Kluyveromyces?) from the Republic of Benin in West Africa used to ferment sorghum beers. Ingo Janssen 01/14/2016
Discussion of historic approaches to Belgian Wits - Short/no boils, very fast turnaround, etc. Amos Browne 12/28/2015
Continuous inoculation of wort with a developing sauerkraut culture. Alex Loijos 11/29/2015
100% malted sorghum Berliner Weisse. Joel Piazza 12/02/2015
Runoff through a channel in a pine tree into a barrel used as a coolship. Michael Detar 11/20/2015
Open barrel fermentation with a house culture of English yeast and B. claussenii using top cropping techniques. Joel Stickrod 10/06/2015
100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes. Dara Piraino 09/12/2015
Amphora discussion and personal Amphora building. Eccentric Beekeeper 09/26/2015
The birth of using probiotics to make sour beer on MTF by Josh Osborne and Devil Bell. Josh Osborne 01/03/2015

Beer History

Research and thoughts on how beer was made back in the day.

Overview Thread Starter Date
Dave Janssen's research on historical "Northern French white beers" from circa 1900. Dave Janssen 07/25/2016
The invasion of ancient Norwegian yeast. See Kveik for more information. Lars Marius Garshol 03/21/2015

Brewing Philosophy Discussions

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

Overview Thread Starter Date
Example of GM yeast that glows in the dark, and discussions of GM and intellectual property of resulting microorganisms. Nick Moench 07/11/2016
Discussing the mechanics of gushing and what causes gushing in sour beers. Kyle McHerron 06/30/2016
Questions answered regarding what category to enter fruited Gose or fruited Berliner Weisse into for BJCP competitions, with advise from Gordon Strong. Andrew Grumke 04/05/2016
General advise and approaches to making "quick turn around" mixed fermentation sours (1-3 months). James Thor 03/24/2016
Questions and answers on contracting wort production from another brewery for a sour brewery. Answers from brewers, including Jeff Porn and Levi Funk. Rion Spurlock 02/29/2016
Discussion on how much coolships might influence Belgian Lambic versus barrels with scientific studies discussed, and insights from Pierre Tilquin and James Howat. Ron Smith 01/29/2016
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. See also this thread started by Jeff Porn on the recent trend of using green bottles. 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

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