13,700
edits
Changes
no edit summary
Some of the organic acids and alcohols were also measured in this experiment. Most of the samples created fairly high and similar levels of lactic acid, followed by a smaller amount of acetic acid, and then followed by trace amounts of citric, pyruvic, malic, and succinic acids. The 2016 Breiss Synergy had much more lactic acid, acetic acid, and noticably more succinic acid the all the other samples. It also had considerably more ethanol produced, indicating that wild yeast may have fermented this sample <ref name="blueowl_2017" />. [[Butyric Acid]] and [[Isovaleric Acid]] were not measured due to the difficulty in measuring these acids at the lab that was used <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1660708117290729/?comment_id=1661783767183164&reply_comment_id=1664682886893252&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Edwards, John. Milk The Funk facebook group. 04/24/2017.]</ref>.
The experiment concluded that using grain to inoculate wort could potentially be done so in a controlled manner, producing predictable and consistent results. It was stated that more studies need to be conducted to explore the variability in brewing process such as temperature and incubation times. For example, while the ''Weisella cibaria'' dominated at 110°F, it is reported that it doesn't tolerate temperatures above 113°F, and ''Lactobacillus'' might dominate at temperatures around 90-95°F or maybe at temperatures above 113°F <ref name="blueowl_2017" /><ref>Private correspondence with Jeff Young by Dan Pixley. 06/29/2017.</ref>.
Various concerns on possible cross contamination associated with the methodology of the referenced experiment have been discussed with the authors on [https://www.facebook.com/groups/MilkTheFunk/permalink/1660708117290729/ this MTF thread].