MTF Thread Highlights

This page is a dedicated archive to threads on the MTF Facebook group that we feel stand out and are worth remembering and reviewing. Keep in mind that only group members can view these threads.

General Discussions

A general bucket of funky threads.

Overview	Thread Starter	Date
Fermenting a Brettanomyces beer under 15 PSI versus the same beer in a carboy with no head pressure. Which do you think got funkier?	Devin Henry	07/27/2016
Speculations on what factors effect funky flavors versus fruity flavors in Brettanomyces beers.	DeWayne Schaaf	06/29/2016
Bootleg Biology collects dregs from homebrewers at the Milk The Funk Meetup and Bottle Share at HomebrewCon 2016, and offers the mixed culture as a one time only deal to MTF'ers!	Jeff Mello	06/22/2016
Cassie from GoodBelly drops by to say hello to MTF membes, and asks for recipes for their blog.	Cassie At GoodBelly	04/08/2016
Vinnie Cilurzo's barrel racking technique and discussion.	Jay Bakula	03/18/2015
Testing different cooling rates for spontaneous fermentation by cooling in an insulated plastic cooler next to a steel kettle with no insulation.	Caleb Buck	11/24/2015
Do you oxygenate wort for mixed cultures with LAB?	Brandon Jones	11/22/2015

Funky Science Fridays

James Sites might have started Funky Science Friday, but MTF milked it (thanks, James)!

Overview	Thread Starter	Date
Scientific research on how thiols from hops create aromatic compounds, and how different strains/species of yeast produce them.	James Sites	08/12/2016
Part 1 and Part 2 of a scientist discussing his findings with Brettanomyces and lactic/acetic acid production: more accurately counting pseudohyphal cells using fluorescence capability of a Cellometer, developing a better way that Titratable Acidity to measure acids using HPLC/UPLC-ELSD (TA measurements can be skewed by the presence of other acids), and an interesting observation that Brettanomyces cultures contaminated with a small cell count of S. cerevisiae responded differently to aeration. By not aerating, the Saccharomyces grew more rapidly and sugar was consumed at a faster rate, and by aerating the Saccharomyces growth was limited which allowed the Brettanomyces to out-compete it (and sugar was consumed at a slower rate).	Brian Martyniak	07/29/2016
Culturing Brettanomyces from 8 vintage Berliner Weisse courtesy of Mike Marcus at Chorlton Brewing Company. Watch for updates.	Richard Preiss	07/15/2016
Mark Trent details his method for isolating Brettanomyces from Saccharomyces from dregs or other mixed cultures.	Mark Trent	07/01/2016
Discussion on a new published study about Brettanomyces evolution based on genome sequencing, vacuole selection that might help Brett survive acidity, and a genetically understood reason for the lack of glycerol production in Brettanomyces.	Richard Preiss	06/17/2016
Discussion with Lorenzo Peyer, a scientist that studies Lactobacillus flavor production in malt-based drinks; primarily discussed the possibility (or lack of) of butyric acid production by Lactobacillus.	Dan Pixley	05/29/2016
Hydroxilation of fatty acids by Lacto and then lactonization of the HSA's by Saccharomyces to produce novel lactone esters.	Dan Pixley	04/29/2016
New scientific data on 100% B. bruxellensis fermentations, including measurements of esters vs phenols, and differences between strains isolated from wines versus those isolated from beer.	Richard Preiss	04/15/2016
Funky Science... Thursday? Link to a new article on Torulaspora delbruekii in beer fermentation, and discussion of the article, including questions about high acetaldehyde amounts and how dangerous that can be to health.	Mike Lentz	03/24/2016
Sensory testing of 6 wild caught B. anomalus strains (verified via RFLP analysis of the 5.8S rDNA/ITS region).	Mike Lentz	01/15/2016
Testing Brettanomyces ester/phenol production based on pitching rate in secondary. See Brettanomyces secondary fermentation experiment for the wiki write up.	Lance Shaner	12/04/2015
Brettanomyces growth experiment measuring aeration and agitation. See Brettanomyces Propagation Experiment for the wiki write up.	Mark Trent	10/23/2015
Richard isolates Brettanomyces and Pichia from an 18 year old gueuze.	Richard Preiss	10/23/2015
Say it with me, Tetrahydropyridine.	Dan Pixley	10/02/2015
Mark Trent's Back To The Future Machine (a custom vessel that is a boil kettle, fermenter, bottling vessel, bright tank, and sterilizer).	Mark Trent	09/04/2015
Advice for growing Lacto on plates.	Mark Trent	09/04/2015
Brett forms a biofilm, which makes it harder to clean.	Mark Trent	08/07/2015
Richard shows us that refrigerated storage of Brett is better than room temperature storage. See Storing Brett for more information.	Richard Preiss	0724/2015
Lance Shaner demonstrates why full attenuation and krausen after pitching only a Lacto culture are signs of yeast contamination.	Lance Shaner	07/21/2015

Microbiology and Science

It's not Funky Science Friday, but it's still pretty geeky.

Overview	Thread Starter	Date
The L. acetotolerans that contaminated Goose Island's Bourbon County brand beers, including notes from Brett Porter's MBAA presentation on the issue and microbiological information.	Richard Sigesmund	08/04/2016
Lars Marius Garshol sends a collection of samples of Norwegian Kveik from various families to Escarpment Labs for identification, banking, and profiling.	Richard Preiss	06/18/2016
Opinions and discussions on whether fermenting Brettanomyces under pressure, in secondary after a Saccharomyces primary, and other variables play a role in what esters are produced.	Devin Henry	06/01/2016
Technical discussion on the effects of freezing fruit and microorganisms.	David Mast	05/09/2016
Discussion on the difficulty and possibilities of identifying Brettanomyces versus Saccharomyces based on morphology and selective media.	Brian Martyniak	04/30/2016
Data that shows a correction factor of 0.1-0.2° Plato for 0.4-1% lactic acid solutions.	Jeff Young	04/28/2016
Brettanomyces does not "eat everything," and Nathan Gibbon from Omega Labs shows why by comparing growth on lactose growth media for different species of Brett.	Lance Shaner	04/07/2016
Comparing fermentation profile and microbial populations of spontaneously inoculated wort at Black Project Spontaneous & Wild Ales: one starting at 5.9 pH, and one starting at 4.0 pH. Also compared sterile flask fermentation versus barrel fermentation to see how much influence the barrels have. See also Update 1 on 03/15/2016.	James Howat	02/26/2016
Suggestions on getting started with a equipment and procedures for a Quality Assurance/Quality Control program at a brewery.	Stefan Wiswedel	02/18/2016
In depth biology discussion on genetic drift during repitching and when/if it always occurs with comments by Matt Humbard, Richard Preiss, and other scientists.	Lars Marius Garshol	02/03/2016
Rarely do infections get identified; this one was identified in a lab as Penicillium.	Julian Buck	01/24/2016
Sub-thread discussion about yeast and LAB in the guts of bees and wasps, and how to collect it from them.	Matt Spaanem	01/20/2016.
Biology discussion on whether or not Brettanomyces attenuates further when combined with Saccharomyces, and what those mechanics might be (or not be).	Per Buer	01/19/2016
Suregork's cross between Conan yeast and WLP644 Saccharomyces "Trois". Fermentation trials have been promising, showing increased esters and better fermentation performance and attenuation. Kristoffer sent samples out for MTF members to try. See also the results of fermenting an IPA with this yeast by Alex Loijos.	Kristoffer Krogerus	11/06/2016
Mark Trent and Lance Shaner explain why output from traditional yeast pitching rate calculators actually produce up to 4x the amount of cells then what they say they will produce for Brett.	Mark Trent	07/21/2015
Archive of discussions, evaluations, and confirmations of Lance Shaner's discovery that WLP644 Brettanomyces Trois was found genetically to be Saccharomyces cerevisiae.	Dan Pixley	06/27/2015
Best plates for isolating Brett vs Sacch, and growing LAB.	James Howat	08/19/2015
Fermentation and pellicle formation with Hanseniaspora uvarum.	Matt Humbard	08/14/2015
Bryan of Sui Generis Blog educates about Rhodoturula.	Nathan Gibbon	06/26/2015
There's a little more to it than just homoefermentative and heterfermentative LAB.	Dan Pixley	06/09/2015
Bryan of Sui Generis Blog educates on the complexities and unknowns of Lactobacillus fermentation byproducts.	Josh Newby	05/24/2015
Bryan of Sui Generis Blog and Matt Humbard agree on why we taste "differences" between Pedio and Lacto driven beers.	Amos Browne	05/14/2015
Discussion on the presence of Brett in the air versus barrels.	Adam Boura	04/14/2015
Bitterness from Brettanomyces.	Dan Pixley	12/07/2015
Can Brettanomyces become airborne?	Asa Dunkerton	07/14/2015

Unique Processes

These processes may or may not make good beer, but they get an A+ for creativity!

Overview	Thread Starter	Date
Beer fermented with a Vietnamese culture called "Con me" which translates loosely to "mother" that usually contains LAB and Nematodes.	Mark Trent	07/27/2016
Aging Brettanomyces beer (bottled with corks) in a cheese cave to absorb the aroma of the cheese.	Mark Trent	07/12/2016
Positive results of MLF using O. oeni in mixed fermentation cider, as well as questions and answers with an award winning mixed fermentation cider maker.	Tariq Ahmed	07/11/2016
Homebrewing a beer inspired by traditional brewing methods of Norwegian farmhouse ales using Voss Kveik, along with tips on how to forage for juniper (Juniperus communis).	James Thor	06/18/2016
The effects of using sugar in Brett saisons, and how that effects mouthfeel and dryness, as well as discussions on how water chemistry and hops come into play.	Josh Kauffman	06/13/2016
Using a spontaneous culture from Rubio tequila factory in Tequila, Mexico to ferment a blond ale with agave syrup.	Alex Loijos	06/11/2016
DeWayne Schaaf's journey into bioprospecting and fermenting wine juice with wild caught yeast and bacteria.	DeWayne Shaaf	06/06/2016
Hilton Meyer tracks down potter Daniel Toberer who makes amphora and provides tips to make them with photos.	Hilton Meyer	04/24/2016
Experiences drying and storing yeast on paper or wood with references to historical preservation of Kveik yeast. Also see Kveik.	Per Buer	04/07/2016
Q&A about species of juniper to use for Norwegian farmhouse ales, as well as other types of trees/branches.	Mike Karnowski	03/14/2016
"Reverse MTF Souring." Devin Bell's experience with co-pitching probiotic L. plantarum with yeast, or pitching it after primary fermentation, and still getting sourness. Also demonstrates a very easy extract sour recipe/method for beginners.	Devin Bell	01/20/2016
Sun dried wild yeast (might be Kluyveromyces?) from the Republic of Benin in West Africa used to ferment sorghum beers.	Ingo Janssen	01/14/2016
Discussion of historic approaches to Belgian Wits - Short/no boils, very fast turnaround, etc.	Amos Browne	12/28/2015
Continuous inoculation of wort with a developing sauerkraut culture.	Alex Loijos	11/29/2015
100% malted sorghum Berliner Weisse.	Joel Piazza	12/02/2015
Runoff through a channel in a pine tree into a barrel used as a coolship.	Michael Detar	11/20/2015
Open barrel fermentation with a house culture of English yeast and B. claussenii using top cropping techniques.	Joel Stickrod	10/06/2015
100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes.	Dara Piraino	09/12/2015
Amphora discussion and personal Amphora building.	Eccentric Beekeeper	09/26/2015
The birth of using probiotics to make sour beer on MTF by Josh Osborne and Devil Bell.	Josh Osborne	01/03/2015

Beer History

Research and thoughts on how beer was made back in the day.

Overview	Thread Starter	Date
Dave Janssen's research on historical "Northern French white beers" from circa 1900.	Dave Janssen	07/25/2016
The invasion of ancient Norwegian yeast. See Kveik for more information.	Lars Marius Garshol	03/21/2015

Brewing Philosophy Discussions

Informed, controversial, opinionated, discussions on sour and funky brewing processes and industry.

Overview	Thread Starter	Date
Example of GM yeast that glows in the dark, and discussions of GM and intellectual property of resulting microorganisms.	Nick Moench	07/11/2016
Discussing the mechanics of gushing and what causes gushing in sour beers.	Kyle McHerron	06/30/2016
Questions answered regarding what category to enter fruited Gose or fruited Berliner Weisse into for BJCP competitions, with advise from Gordon Strong.	Andrew Grumke	04/05/2016
General advise and approaches to making "quick turn around" mixed fermentation sours (1-3 months).	James Thor	03/24/2016
Questions and answers on contracting wort production from another brewery for a sour brewery. Answers from brewers, including Jeff Porn and Levi Funk.	Rion Spurlock	02/29/2016
Discussion on how much coolships might influence Belgian Lambic versus barrels with scientific studies discussed, and insights from Pierre Tilquin and James Howat.	Ron Smith	01/29/2016
Discussion on Jester King's new coolship, discussing supplementing spontaneously inoculated wort with pure cultures versus 100% spontaneously fermented beer with comments by James Howat, James Sites, and Garrett Crowell.	Mark B. Fry	01/12/2016
Discussion on the new trend towards green bottles, which devolved into a discussion of saison/farmhouse beer history with Lars Garshol. See also this thread started by Jeff Porn on the recent trend of using green bottles.	James Howat	12/04/2015
Discussion on whether or not Lambic has to be brewed in Belgium in order to be called "Lambic".	Devin Bell	02/06/2015
Discussion of why some brewers warn against kettle souring.	Wayne Wambles	05/11/2015
Discussion of what inspires us to brew funky/mixed fermentation beers.	James Sites	11/19/2015
A microbiologist view on why using dregs is non-ideal.	Tamir Danon	10/08/2015
Discussion of lactic acid production with Bryan of Sui Generis Blog and Matt Humbard, as well as why you shouldn't use WLP677 and the beginning discussions of why Lacto can't fully attenuate wort on it's own. Also the source of the great Lance Shaner quote, "Agree that maths are hard."	Lyall Anderson	05/06/2015
Warning against using plastic containers as coolships from a polymer chemist, and coolship dimension philosophies from James Howat and Kristen England (read all of the sub-replies).	Dave Stokley	11/12/2015
Discussion on whether or not some 100% Brett fermentations that perform like Sacch fermentations actually contain cross contamination of Sacch yeast.	Lance Shaner	08/12/2015
Discussion of the use of the term saison (read all of the sub-replies). See also this similar discussion from the Saison, Biere de Garde & Farmhouse Ale group.	Bob Sylvester	12/28/2015

See Also

Additional Articles on MTF Wiki

• Sour Brewing FAQ

External Resources

• Milk The Funk Facebook Group