User:DanABA

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 bz

I am working on:

Das Berliner Weisse hat Brettanomyces 
 - https://www.facebook.com/groups/MilkTheFunk/1407912599236950/?comment_id=1407925295902347&comment_tracking=%7B%22tn%22%3A%22R0%22%7D

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

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

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/

Lager yeast creating sulfur and esterifying?  https://www.facebook.com/groups/MilkTheFunk/permalink/1371195742908636/
 - thiols: https://www.facebook.com/groups/MilkTheFunk/permalink/1373899592638251/

Richard Preiss step starter protocol (adapt for acid tolerance starter): https://www.facebook.com/groups/MilkTheFunk/permalink/1363395580355319/?comment_id=1364119323616278&reply_comment_id=1364521000242777&comment_tracking=%7B%22tn%22%3A%22R9%22%7D

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/

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

Older paper on malted grains microbial populations: https://helda.helsinki.fi/bitstream/handle/10138/20840/microbes.pdf?sequence=1

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/

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.facebook.com/groups/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/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/

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

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
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1356322957729248/

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/

Hops
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1234538973240981/
 - https://www.researchgate.net/publication/257557116_Biotransformation_of_hop-derived_aroma_compounds_by_Saccharomyces_cerevisiae_upon_fermentation
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1328137457214465/?comment_id=1329088737119337&comment_tracking=%7B%22tn%22%3A%22R0%22%7D
 - terpenoids: https://www.facebook.com/groups/MilkTheFunk/permalink/1386956001332610/
 - http://www.ratebeer.com/forums/lab-and-hops_289071.htm
 - http://pubs.acs.org/doi/abs/10.1021/jf00070a043?journalCode=jafcau
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1411290062232537/

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
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
Telemorph identification: https://www.facebook.com/groups/MilkTheFunk/permalink/1308540375840840/?comment_id=1308727505822127&reply_comment_id=1309160382445506&comment_tracking=%7B%22tn%22%3A%22R4%22%7D
Acetic acid production:
 - http://link.springer.com/article/10.1023/A:1022592810405
 - See my OneDrive
 - http://www.sciencedirect.com/science/article/pii/S0168160515001865

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/
 - 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)

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

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/

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
 - 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
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
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