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User:DanABA

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Watch my homebrewing videos that largely focus on sour brewing! Dan Pixley
<pre> I am working on: Biogenic amines: https://www.youtubefacebook.com/usergroups/arrogantbastardaleMilkTheFunk/permalink/2570617069633158/playlists?shelf_idcomment_id=2570641549630710&reply_comment_id=52572001876161344&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&viewoq=50biogenic+amine+versus+nitrosamine+beer&sortgs_l=ddpsy-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/
sci dash hub dot bzTHP: 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
<pre>
I am working onhttps://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 maybe: - https://www.facebook.com/groups/MilkTheFunk/permalink/1582621028432772/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1660708117290729/Lysine content is higher in oats - http://onlinelibrary.wiley.com/doi/10.1002/jib.138/wheat than barley (THP)?full
Hoppy sour beers, and IBU:
[GAR+] updates:
- http://journal.frontiersin.org/article/10.3389/fevo.2016.00137/full
- https://www.facebook.com/groups/MilkTheFunk/permalink/1500240613337481/?comment_id=1548194001875475&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 
Lacto hop tolerance data: https://www.facebook.com/groups/MilkTheFunk/permalink/1537381402956735/
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
Niche/phenols: http://femsyr.oxfordjournals.org/content/early/2016/12/11/femsyr.fow105
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%7D
B. claussenii ability to ferment maltose:
- https://www.facebook.com/groups/MilkTheFunk/permalink/1401330933228450/?comment_id=1401398119888398&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
- 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%7D
hydroxycinnamic acid decarboxylase enzyme: https://www.facebook.com/groups/MilkTheFunk/permalink/1216538871707658/?comment_id=1216579701703575&comment_tracking=%7B%22tn%22%3A%22R%22%7D
100% Brett finishing gravities https://www.facebook.com/groups/MilkTheFunk/permalink/1222754581086087/
- See my OneDrive
- http://www.sciencedirect.com/science/article/pii/S0168160515001865
- Removal of acetic acid in wine: http://www.vinovation.com/acidreduction.htm
In 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/
 
Das Berliner Weisse hat Brettanomyces
- https://www.facebook.com/groups/MilkTheFunk/1407912599236950/?comment_id=1407925295902347&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
 
Updated Lacto starter technique:
- https://www.facebook.com/groups/MilkTheFunk/permalink/1457469187614624/?comment_id=1457541770940699&reply_comment_id=1457598577601685&comment_tracking=%7B%22tn%22%3A%22R%22%7D
Wine yeast character:
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
Lacto and CO2:
- https://www.facebook.com/groups/MilkTheFunk/permalink/1354678291227048/
 
Look into updating Mixed Fermentation with "obscure" microbes:
- https://www.facebook.com/groups/MilkTheFunk/permalink/1336235339738010/?comment_id=1336277939733750&comment_tracking=%7B%22tn%22%3A%22R%22%7D
- https://www.facebook.com/groups/MilkTheFunk/permalink/1337089182985959/
- https://www.facebook.com/groups/MilkTheFunk/permalink/1346900285338182/
- http://www.sciencedirect.com/science/article/pii/S0963996916302332
- https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/
- https://www.facebook.com/groups/MilkTheFunk/permalink/1365795896781954/
- https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/
- https://www.facebook.com/groups/MilkTheFunk/permalink/1284664904895054/
- https://www.facebook.com/groups/MilkTheFunk/permalink/1400174630010747/
- https://www.facebook.com/groups/MilkTheFunk/permalink/1420821137946096/
- http://www.sciencedirect.com/science/article/pii/S074000201630452X
- https://www.facebook.com/groups/MilkTheFunk/permalink/1457271340967742/
- Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications
- https://www.facebook.com/groups/MilkTheFunk/permalink/1485339661494243/
- https://www.facebook.com/groups/MilkTheFunk/permalink/1140282595999953/
- https://www.ncbi.nlm.nih.gov/pubmed/12102552
- https://www.facebook.com/groups/MilkTheFunk/permalink/1546044102090465/
- http://beer.suregork.com/?p=3860
- http://ijs.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.001607
- https://www.facebook.com/groups/MilkTheFunk/permalink/1582089058485969/
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
Beta-glucanases:
- http://www.ncbi.nlm.nih.gov/pubmed/17313520
 
non-sacch: http://www.sciencedirect.com/science/article/pii/S0963996916302332
Lacto pellicle? https://www.facebook.com/groups/MilkTheFunk/permalink/1231733673521511/
Sacch/Brett phenols:
- https://www.facebook.com/groups/MilkTheFunk/1285391944822350/?comment_id=1285581514803393&reply_comment_id=1285789418115936&comment_tracking=%7B%22tn%22%3A%22R9%22%7D
- 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
- update/new references for phenol thresholds? https://www.facebook.com/groups/MilkTheFunk/permalink/1371380362890174/?comment_id=1371455632882647&comment_tracking=%7B%22tn%22%3A%22R%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
- 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/
- http://www.ratebeer.com/forums/lab-and-hops_289071.htm
- https://www.facebook.com/groups/MilkTheFunk/permalink/1411290062232537/
- 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/2017_presentations/Tom-Shellhammer_02.pdf
Inhibitors to Lacto.
- https://www.instagram.com/p/BEG42Mbomz0/
- Growth rate https://www.facebook.com/groups/MilkTheFunk/permalink/1295073347187543/
- MLF http://www.ncbi.nlm.nih.gov/pubmed/24206231
Force fermentation test: http://fermentationnation.net/2015/11/episode-26-quality-assurance-w-jessica-davis-of-the-bruery/ (1:something:00 in)
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:
- https://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?)
- 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.
wine and Brett (remind Dara to do) https://www.facebook.com/groups/MilkTheFunk/permalink/1125735764121303/
Page for fermentation vessels.
various flavor compound pages (ethyl acetate, acetic acid, lactic acid, etc) - http://www.milkthefunk.com/wiki/Category:Compounds
- lactic acid: http://www.sciencedirect.com/science/article/pii/S0168165611003166
- https://www.facebook.com/groups/MilkTheFunk/permalink/1300576656637212/?comment_id=1300591279969083&reply_comment_id=1301146829913528&comment_tracking=%7B%22tn%22%3A%22R%22%7D acetic acid threshold info
style pages (do we use BA styles too?) - http://www.milkthefunk.com/wiki/Category:Styles
http://www.milkthefunk.com/wiki/Mixed-Fermentation_Sour_Beer (style)
http://www.milkthefunk.com/wiki/Getting_Started - might use Brian Hall's NHC 2016 presentation
http://www.milkthefunk.com/wiki/Lichtenhainer
</pre>
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