Changes

<pre> I am working on: Biogenic amines: https://www.facebook.com/groups/MilkTheFunk/permalink/2570617069633158/?comment_id=2570641549630710&reply_comment_id=2572001876161344&comment_tracking=%7B%22tn%22%3A%22R%22%7D Calories in sour beer: https://www.facebook.com/groups/MilkTheFunk/permalink/2455482457813287/ https://www.facebook.com/groups/MilkTheFunk/permalink/2056042147757322/ Nitrosamines: - https://www.google.com/search?safe=off&rlz=1C1CHBF_enUS741US743&ei=o_AFW7HJH7Tc9AOHhLf4Cw&q=biogenic+amine+versus+nitrosamine+beer&oq=biogenic+amine+versus+nitrosamine+beer&gs_l=psy-ab.3..33i160k1l2.55578.56153.0.56276.5.5.0.0.0.0.124.456.0j4.4.0....0...1.1.64.psy-ab..1.2.224....0.fmYPRocoRr0 Wild yeast study: https://www.facebook.com/groups/MilkTheFunk/2017380088290195/ Kveik - https://www.facebook.com/groups/MilkTheFunk/permalink/1967285299966341/ Water chemistry page: - https://www.facebook.com/groups/MilkTheFunk/permalink/1835948489766690/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1948623108499227/ THP: https://www.facebook.com/groups/MilkTheFunk/permalink/1852891514739054/?comment_id=1852915884736617&reply_comment_id=1854981491196723&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Russian Farmhouse yeast (waiting for updates from Richard): https://www.facebook.com/groups/MilkTheFunk/permalink/1800586383302901/ http://brulosophy.com/2016/11/14/boil-vs-no-boil-berliner-weisse-exbeeriment-results/https://www.facebook.com/groups/MilkTheFunk/permalink/1799332343428305/ Carbodoseur: https://www.facebook.com/groups/MilkTheFunk/search/?query=carbodoseur Aging in bottles/kegs questions brainstorm: https://www.facebook.com/groups/MilkTheFunk/permalink/1640076039353937/ Lactobacillus and nitrogen requirements. Hops: - https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2672.1992.tb01843.x - Review last two references in this pdf: http://www.barthhaasgroup.com/images/mediacenter/downloads/pdfs/743/hopscience-feb17-bhg-1.pdf - Bioconversion https://www.themadfermentationist.com/2017/09/citra-galaxy-neipa-bioconversion.html - Acidic extraction of oils https://www.facebook.com/groups/MilkTheFunk/permalink/1970003103027894/?comment_id=1970336392994565&comment_tracking=%7B%22tn%22%3A%22R0%22%7D - Low pH and boiling hops (kettle sours): https://www.facebook.com/groups/MilkTheFunk/permalink/1951927991502072/?comment_id=1959532750741596&comment_tracking=%7B%22tn%22%3A%22R%22%7D - https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/41687p49q - https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2016-4123-01 - https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/qn59q832b - https://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b05784  https://m.facebook.com/groups/592560317438853?view=permalink&id=1590938787600996 Differences between raw/flaked/torrified wheat and oats. Wild yeast survival on mummified wine grapes: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4770031/#!po=27.3810 Sour mashing/souring with grains updates: - https://www.facebook.com/groups/MilkTheFunk/permalink/1582621028432772/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1660708117290729/ - http://onlinelibrary.wiley.com/doi/10.1002/jib.138/full Hoppy sour beers, and IBU: - https://www.facebook.com/groups/MilkTheFunk/permalink/1572719202756288/?comment_id=1573034979391377&comment_tracking=%7B%22tn%22%3A%22R1%22%7D [GAR+] updates: - https://www.facebook.com/groups/MilkTheFunk/permalink/1500240613337481/?comment_id=1548194001875475&comment_tracking=%7B%22tn%22%3A%22R%22%7D Degradation of phenols: - https://www.facebook.com/groups/MilkTheFunk/permalink/1512800548748154/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1513363162025226/ - into quinones? https://www.facebook.com/groups/MilkTheFunk/permalink/1840453199316219/ Brett updates Brett produces more CO2 myth: https://www.facebook.com/groups/MilkTheFunk/permalink/1450810061613870/Brett sanitation: - https://www.homebrewersassociation.org/forum/index.php?topic=24725.0 - http://library.state.or.us/repository/2010/201004231216025/index.pdf - Graph from Boulevard: https://www.facebook.com/groups/MilkTheFunk/permalink/1793126560715550/?comment_id=1793375307357342&reply_comment_id=1793471014014438&comment_tracking=%7B%22tn%22%3A%22R2%22%7D - sanitizing barrels: https://www.facebook.com/groups/MilkTheFunk/permalink/1860978937263645/?comment_id=1861100817251457&comment_tracking=%7B%22tn%22%3A%22R5%22%7DB. claussenii ability to ferment maltose: - Alcohol tolerance: https://www.facebook.com/groups/MilkTheFunk/permalink/1541630372531838/?comment_id=1541640479197494&comment_tracking=%7B%22tn%22%3A%22R1%22%7D - Flavor compounds: http://www.ajevonline.org/content/66/3/379 - https://www.facebook.com/groups/MilkTheFunk/permalink/1793126560715550/?comment_id=1793375307357342&reply_comment_id=1793471014014438&comment_tracking=%7B%22tn%22%3A%22R2%22%7Dhydroxycinnamic acid decarboxylase enzyme: https://www.facebook.com/groups/MilkTheFunk/permalink/1216538871707658/?comment_id=1216579701703575&comment_tracking=%7B%22tn%22%3A%22R%22%7D100% Brett finishing gravities https://www.facebook.com/groups/MilkTheFunk/permalink/1222754581086087/Strain to strain differences: https://www.facebook.com/groups/MilkTheFunk/permalink/1236740306354181/pH toelrance: https://www.facebook.com/groups/MilkTheFunk/permalink/1244602778901267/?comment_id=1244629775565234&comment_tracking=%7B%22tn%22%3A%22R2%22%7DTelemorph identification: https://www.facebook.com/groups/MilkTheFunk/permalink/1308540375840840/?comment_id=1308727505822127&reply_comment_id=1309160382445506&comment_tracking=%7B%22tn%22%3A%22R4%22%7DAcetic acid production: - http://link.springer.com/article/10.1023/A:1022592810405 - See my OneDrive - http://www.sciencedirect.com/science/article/pii/S0168160515001865 - Removal of acetic acid in wine: http://www.vinovation.com/acidreduction.htmIn the wild: https://www.facebook.com/groups/MilkTheFunk/permalink/1478291795532363/?comment_id=1479759052052304&comment_tracking=%7B%22tn%22%3A%22R2%22%7D - Future publication on Brett in barrels/wood: https://vimeo.com/215573601?ref=fb-share&1 - Brett and diacetyl. New yeast discovered Allodekkera sacchari: https://www.facebook.com/groups/MilkTheFunk/permalink/1466207210074155/ Bacteriophage endolysins: https://www.facebook.com/groups/MilkTheFunk/permalink/1478437392184470/ Wine yeast character: - https://www.facebook.com/groups/MilkTheFunk/permalink/1441986709162872/?comment_id=1442001175828092&reply_comment_id=1444349642259912&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kefir study - https://www.facebook.com/groups/MilkTheFunk/permalink/1448798715148338/ Bottle conditioning with juice: - https://www.facebook.com/groups/MilkTheFunk/permalink/1419156288112581/ Glycosides studies in wine? Gene mutation - https://www.scribd.com/document/324807974/L42-A-High-Throughput-Monitoring-of-Phenotypic-Changes?secret_password=g0TBcoErMrHW2Kf4nAKA Killer toxins: https://www.facebook.com/groups/MilkTheFunk/permalink/1400174630010747/ EDTA: https://www.facebook.com/groups/MilkTheFunk/permalink/1058783130816567/?comment_id=1390459040982306&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Diacetyl: http://onlinelibrary.wiley.com/doi/10.1002/jib.84/pdf Add Probiotcs: https://www.facebook.com/groups/MilkTheFunk/permalink/1368802139814663/ - probiotics sulfur: http://www.ncbi.nlm.nih.gov/m/pubmed/19344359/ - dried probiotics shelf life https://digitalcommons.lsu.edu/gradschool_theses/4481/ Lager yeast creating sulfur and esterifying? And thiols - https://www.facebook.com/groups/MilkTheFunk/permalink/1371195742908636/ - thiols: https://www.facebook.com/groups/MilkTheFunk/permalink/1373899592638251/ - https://www.reddit.com/r/Homebrewing/comments/5016hg/thiols_complexity_through_fermentation_x_post/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1380430375318506/?comment_id=1448536308507912&comment_tracking=%7B%22tn%22%3A%22R%22%7D - https://www.facebook.com/groups/MilkTheFunk/permalink/1550938638267678/ Lacto and CO2: - https://www.facebook.com/groups/MilkTheFunk/permalink/1354678291227048/ Conditioning pitch rate/starter: https://www.facebook.com/groups/MilkTheFunk/permalink/1334877803207097/?comment_id=1334935473201330&reply_comment_id=1334967756531435&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Grain: - Older paper on malted grains microbial populations: https://helda.helsinki.fi/bitstream/handle/10138/20840/microbes.pdf?sequence=1 - https://www.facebook.com/groups/MilkTheFunk/permalink/1451882198173323/?comment_id=1453129601381916&comment_tracking=%7B%22tn%22%3A%22R%22%7D Beta-glucanases: - http://www.ncbi.nlm.nih.gov/pubmed/17313520 Lacto pellicle? https://www.facebook.com/groups/MilkTheFunk/permalink/1231733673521511/ Yeast washing/rinsing techniques: https://www.facebook.com/groups/MilkTheFunk/permalink/1323198861041658/ Catching/identifying wild yeast/bacteria media - https://www.facebook.com/groups/MilkTheFunk/permalink/1320512184643659/?comment_id=1320585954636282&comment_tracking=%7B%22tn%22%3A%22R0%22%7D - https://www.facebook.com/groups/MilkTheFunk/permalink/1126190937409119/ - https://www.youtubefacebook.com/arrogantbastardalegroups/MilkTheFunk/permalink/1156904631004416/?comment_id=1157119544316258&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D - https://www.facebook.com/groups/MilkTheFunk/permalink/1295691083792436/?comment_id=1296038850424326&comment_tracking=%7B%22tn%22%3A%22R3%22%7D - https://www.facebook.com/groups/MilkTheFunk/permalink/1131240620237484/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1393919943969549/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1414163835278493/ Sacch/Brett phenols: - https://www.facebook.com/groups/MilkTheFunk/permalink/1256108627750682/ Sacch glycerol: https://www.facebook.com/groups/MilkTheFunk/permalink/1370615686299975/?comment_id=1370636249631252&comment_tracking=%7B%22tn%22%3A%22R0%22%7D - Belgian yeast genetics/hybridization: https://www.facebook.com/groups/MilkTheFunk/permalink/1379788025382741/Sacch evolution: http://journals.plos.org/plosgenetics/article?id=10.1371%2Fjournal.pgen.0010005 Add O2 or not for mixed fermentation: https://www.facebook.com/groups/MilkTheFunk/permalink/1284106178284260/?comment_id=1284141108280767&comment_tracking=%7B%22tn%22%3A%22R%22%7D Keep an eye on (Taz Yeasts): https://www.facebook.com/groups/MilkTheFunk/permalink/1277232805638264/ Indole: - https://scholar.google.com/scholar?hl=en&q=brettanomyces+indole&btnG=&as_sdt=1%2C29&as_sdtp= - https://www.facebook.com/groups/MilkTheFunk/permalink/1289659577728920/?comment_id=1290086997686178&comment_tracking=%7B%22tn%22%3A%22R%22%7D - http://www.ncbi.nlm.nih.gov/pmc/articles/PMC167595/pdf/613180.pdf - https://youtu.be/lFkXANTxwh8?t=26m17s Sacch ability to consume 4EG and 4EP? https://www.facebook.com/groups/MilkTheFunk/permalink/1275169619177916/ Gravity effecting ability of Lacto to sour: - https://www.facebook.com/groups/MilkTheFunk/permalink/1259471677414377/

<pre>Mark Trent's Brett starter info (general ideas added; waiting on more data from Mark, Lance, etc.) List of shit I am working on - https://www.facebook.com/groups/MilkTheFunk/permalink/1239775039384041/Head retention protein degradation by Lactobacillus - https://www.facebook.com/groups/MilkTheFunk/permalink/1241405659220979/ Alcoholic Kombucha/beer blends - https://www.facebook.com/groups/MilkTheFunk/permalink/11056635461285251240055026022709/ - https://sourbrewsterwww.wordpressfacebook.com/2012groups/MilkTheFunk/permalink/1241969322497946/ Ellagic acid (relevant?): http://www.dailyfruitwine.com/092007/1805/berlinersolving-weissethe-theellagic-acid-oldsediment-timeissue/ Hops -kettlehttps://www.facebook.com/groups/MilkTheFunk/permalink/1328137457214465/?comment_id=1329088737119337&comment_tracking=%7B%22tn%22%3A%22R0%22%7D -souringterpenoids: https://www.facebook.com/groups/MilkTheFunk/permalink/1386956001332610/ -techniquehttp://www.ratebeer.com/forums/lab-and-hops_289071.htm - https://www.facebook.com/groups/MilkTheFunk/permalink/11058396827775781411290062232537/ - diastaticus and other enzymes: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1941.tb06070.x/pdf - https://www.craftbrewersconference.com/wp-content/uploads/2012_Meyer_Berliner2017_presentations/Tom-Shellhammer_02.pdf Inhibitors to Lacto.http://www.homebrewtalk.com/showpost.php?p=6879706&postcount=29 LAB malolactic fermentation Pseudohyphae https://www.facebook.com/groups/MilkTheFunk/permalink/1213244042037141/?comment_id=1213433128684899&reply_comment_id=1213813021980243&notif_t=group_comment_mention Pediococcus - Bacteriocins - http://www.microbialcellfactories.com/content/8/1/3#B5 - https://www.instagram.com/p/BEG42Mbomz0/ - Growth rate https://www.facebook.com/groups/MilkTheFunk/permalink/1295073347187543/ Force fermentation test: http://fermentationnation.net/2015/11/episode-26-quality-assurance-w-jessica-davis-of-the-bruery/ (1:something:00 in) Lacto sharing plasmids: http://fermentationnation.net/2015/11/episode-26-quality-assurance-w-jessica-davis-of-the-bruery/ (1:17:00 in) Lacto EPS - https://www.facebook.com/groups/MilkTheFunk/permalink/1174291415932404/?comment_id=1174318335929712&reply_comment_id=1175752995786246&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D Biofilm formation of Lacto and Pedio https://www.facebook.com/groups/MilkTheFunk/permalink/1131334646894748/?comment_id=1131369386891274&offset=0&total_comments=55&comment_tracking=%7B%22tn%22%3A%22R9%22%7D - https://www.facebook.com/groups/MilkTheFunk/permalink/1302960386398839/?comment_id=1302993513062193&reply_comment_id=1303008279727383&comment_tracking=%7B%22tn%22%3A%22R5%22%7D - http://www.sciencedirect.com/science/article/pii/S0168160517303008 - getting rid of https://www.facebook.com/groups/MilkTheFunk/permalink/1845886088772930/?comment_id=1845891098772429&reply_comment_id=1845997085428497&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Cross contamination discussions: -Weissehttps://www.facebook.com/groups/MilkTheFunk/permalink/1213992078629004/ - https://link.springer.com/article/10.1007/s00217-011-1523-8 Revisit Pediococcus page, including hop tolerance - https://www.facebook.com/groups/MilkTheFunk/permalink/1170033269691552/?comment_id=1171071882921024&offset=0&total_comments=3&comment_tracking=%7B%22tn%22%3A%22R%22%7D - Lacto hop tolerance: https://l.facebook.com/l.php?u=http%3A%2F%2Fonlinelibrary.wiley.com%2Fdoi%2F10.1002%2Fj.2050-0416.2006.tb00247.x%2Fpdf&h=ATOV1KxmahMsEhByCrPHpQfRz-_W7-LmdBuCRH-04spK8_MZ22NElqVC7kHpELNO7qZFFCQKBxaR5EY50N0BkyqY6OCkG5TFMl9oBWLUwZH5G76De0gx3bx3pOg3oGbhxOOk7akeWTYAL7G3OJR9AyDByqo Coumaric acid (Malcom to-do?) - http://www.researchgate.net/profile/Sirpa_Kaerenlampi/publication/223353509_Screening_of_selected_flavonoids_and_phenolic_acids_in_19_berries/links/0a85e5395717962ac3000000.pdf - https://www.facebook.com/groups/MilkTheFunk/permalink/1108826109145602/ - https://books.google.com/books?id=vHOJKw4umikC&pg=PA269&lpg=PA269&dq=Coumaric%20Acid%2C%20hops&source=bl&ots=xdJhTwyAV4&sig=Z1Ef2eFuwYdDBodl8cG8tQYfN-I&hl=en&sa=X&ved=0CCwQ6AEwAWoVChMIp6n8o73qxgIVRReQCh04NgVD#v=onepage&q=Coumaric%20Acid%2C%20hops&f=false - https://digital.library.adelaide.edu.au/dspace/handle/2440/76099 - https://www.facebook.com/groups/MilkTheFunk/permalink/1113399585354921/Other off-flavors: https://www.facebook.com/groups/MilkTheFunk/permalink/1540639645964244/?comment_id=1540702775957931&notif_t=group_comment_follow&notif_id=1483655448326166# Create page for Acetobacter.

Funky mixed fermentation page - http://www.milkthefunk.com/wiki/Funky_Mixed_Fermentations(claimed by Drew and Mark Trent)Sacch harvesting/storage? https://www.facebook.com/groups/MilkTheFunk/permalink/1225755150786030/?comment_id=1226127850748760&comment_tracking=%7B%22tn%22%3A%22R0%22%7DSpontaneous fermentation experiments from James Howat: https://www.facebook.com/groups/MilkTheFunk/permalink/1241204035907808/Expand the Solera wiki page. http://www.milkthefunk.com/wiki/Saccharomyces#Phenolic_Off_Flavor_Strainshttp://www.milkthefunk.com/wiki/Aging_and_Storagehttp://www.milkthefunk.com/wiki/Mixed-Fermentation_Sour_Beer (style)http://www.milkthefunk.com/wiki/Getting_Started - might use Brian Hall's NHC 2016 presentationhttp://www.milkthefunk.com/wiki/Lichtenhainer