Difference between revisions of "User:DanABA"

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     - http://www.microbialcellfactories.com/content/8/1/3#B5  
 
     - http://www.microbialcellfactories.com/content/8/1/3#B5  
 
     - https://www.instagram.com/p/BEG42Mbomz0/
 
     - 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)
 
Force fermentation test: http://fermentationnation.net/2015/11/episode-26-quality-assurance-w-jessica-davis-of-the-bruery/ (1:something:00 in)

Revision as of 16:36, 29 April 2016

Watch my homebrewing videos that largely focus on sour brewing!

https://www.youtube.com/user/arrogantbastardale/playlists?shelf_id=5&view=50&sort=dd

sci dash hub dot io 


I am working on:

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

Clarifying beer with Pectinase: https://www.facebook.com/groups/MilkTheFunk/permalink/1285510701477141/

Kloeckera: 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1284664904895054/

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

Identifying mold: 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1277214695640075/?comment_id=1277566915604853&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1281301335231411/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1281110501917161/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1288455221182689/?comment_id=1288463397848538&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1288996467795231/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1290759167618961/

Keep an eye on (Taz Yeasts): https://www.facebook.com/groups/MilkTheFunk/permalink/1277232805638264/

Lacto glucosidase: https://www.facebook.com/groups/MilkTheFunk/permalink/1280579808636897/?comment_id=1280583548636523&reply_comment_id=1280586178636260&comment_tracking=%7B%22tn%22%3A%22R1%22%7D

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

https://www.facebook.com/groups/MilkTheFunk/permalink/1256108627750682/

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/

Acetobacter:
 - http://www.thebrewingnetwork.com/the-sour-hour-episode-28/ cleaning Acetobacter out of barrels (~47 mins in)
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1287080151320196/?comment_id=1287271667967711&reply_comment_id=1288151671213044&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Mark Trent's Brett starter info (general ideas added; waiting on more data from Mark, Lance, etc.) 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1239775039384041/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1241405659220979/

Alcoholic Kombucha/beer blends
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1240055026022709/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1241969322497946/

Ellagic acid (relevant?): http://www.dailyfruitwine.com/2007/05/solving-the-ellagic-acid-sediment-issue/

Aged Hops
https://www.facebook.com/groups/MilkTheFunk/permalink/1234538973240981/

Inhibitors to Lacto.
http://www.homebrewtalk.com/showpost.php?p=6879706&postcount=29

LAB malolactic fermentation

Brett:
hydroxycinnamic acid decarboxylase enzyme: https://www.facebook.com/groups/MilkTheFunk/permalink/1216538871707658/?comment_id=1216579701703575&comment_tracking=%7B%22tn%22%3A%22R%22%7D
extracellular and intracellular a-glucosidase activity: https://www.facebook.com/groups/MilkTheFunk/permalink/1217257334969145/?comment_id=1217318001629745&comment_tracking=%7B%22tn%22%3A%22R1%22%7D
100% 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%7D
More info on alpha-glucosidase enzyme https://twitter.com/MadFermentation/status/670622504294162434 and https://www.facebook.com/groups/MilkTheFunk/permalink/1250272425000969/

Pseudohyphae https://www.facebook.com/groups/MilkTheFunk/permalink/1213244042037141/?comment_id=1213433128684899&reply_comment_id=1213813021980243&notif_t=group_comment_mention

Pediococcus 
 - max cell density in MRS Media.
 - 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

Cross contamination discussions:
https://www.facebook.com/groups/MilkTheFunk/permalink/1213992078629004/

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

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/

wine and Brett (remind Dara to do) https://www.facebook.com/groups/MilkTheFunk/permalink/1125735764121303/

Glycosides and Brett - http://www.centralstatebrewing.com/blog/2015/7/1/whats-that-smell-eraroma-compound
 - http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/full
 - http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/pdf
 - http://ir.library.oregonstate.edu.rajatorrent.com/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf?sequence=1
 - https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-luk-daenen.pdf
 - http://www.themadfermentationist.com/2014/08/new-zealand-saison-and-glycosides.html
 - http://www.centralstatebrewing.com/blog/2015/7/1/whats-that-smell-eraroma-compound
 - https://beersensoryscience.wordpress.com/2010/11/30/glycosides/
 - https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-jean-marie-rock.pdf
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1174276502600562/?comment_id=1174751735886372&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1289452054416339/

How to identify Brett and Sacch under microscope: https://www.facebook.com/groups/MilkTheFunk/permalink/1126190937409119/
 - and plating: https://www.facebook.com/groups/MilkTheFunk/permalink/1156904631004416/?comment_id=1157119544316258&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D

How to select for Brett/sacch/Lacto on agar https://www.facebook.com/groups/MilkTheFunk/permalink/1131240620237484/

Extract recipes: https://www.facebook.com/groups/MilkTheFunk/permalink/1249127555115456/

Stuff that really needs to get done by me or someone else:
Page for fermentation vessels.
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 (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%7D
Spontaneous 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_Strains
http://www.milkthefunk.com/wiki/Aging_and_Storage
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