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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
<pre>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
I am working onAging in bottles/kegs questions brainstorm:https://www.facebook.com/groups/MilkTheFunk/permalink/1640076039353937/
--------------------Aging in bottles/kegs questions brainstorm:What is the life of esters?What is the life of phenols?What oxidative reactions occur?How does Brettanomyces affect/prevent oxidative reactions?Light-struck skunk?Over-attenuation?Hop character degradation/preservation of beer?Brett expression under head pressure?Effects of acids/tannins/phenols on aging?Effects of proteins on aging?Survivability of microbes (Brett, LAB, etc.) in bottles over time?Aging cold vs room vs hot?Life of THP Lactobacillus and other off-flavors?Autolysis in the bottle?What factors contribute to gushing?Measured differences of esters, phenols, acids, etcnitrogen requirements. in finished lambic versus bottled lambic (I think there are one or two studies on this)?--------------------
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
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/
- http://www.mbaa.com/publications/tq/tqPastIssues/2017/Pages/TQ-54-1-0215-01.aspx
- http://biorxiv.org/content/early/2017/03/27/121103
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?)
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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