User:DanABA
Watch my homebrewing videos that largely focus on sour brewing!
https://www.youtube.com/arrogantbastardale
List of shit I am working on: Head retention protein degradation by Lactobacillus - https://www.facebook.com/groups/MilkTheFunk/permalink/1105663546128525/ - https://sourbrewster.wordpress.com/2012/09/18/berliner-weisse-the-old-time-kettle-souring-technique/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1105839682777578/ - http://www.craftbrewersconference.com/wp-content/uploads/2012_Meyer_Berliner-Weisse.pdf Does Lacto really form a pellicle? James Howat's coolship suggestions from NHC Kettle Souring information from Kyle Kohlmorgen Revisit Pediococcus page, including hop tolerance Stuff that really needs to get done by me or someone else: various flavor compound pages (ethyl acetate, acetic acid, lactic acid, etc) - http://www.milkthefunk.com/wiki/Category:Compounds style pages (do we use BA styles too?) - http://www.milkthefunk.com/wiki/Category:Styles Funky mixed fermentation page - http://www.milkthefunk.com/wiki/Funky_Mixed_Fermentations