13,766
edits
Changes
m
no edit summary
Questions raised by MTF members in regards to these results:
# How does warm storage versus cold storage affect agar plates and slants?
# Are there any unexpected results if the samples are stored longer (Richard will update), and would this change if the ''Brettanomyces'' is periodically fed new sugars?
# How come using dregs from commercial beers stored at room temperature gives good results for brewers?