User:DanABA

Watch my homebrewing videos that largely focus on sour brewing!

https://www.youtube.com/arrogantbastardale

List of shit I am working on:
Link back lactobacillus head retention stuff to other pages.
Lactobacillus facultative anaerobe.  
Does Lacto really form a pellicle?
Revisit Pediococcus page, including hop tolerance
What bacteria grows on malted grain? - https://www.facebook.com/groups/MilkTheFunk/permalink/1106811442680402/
Coumaric acid
 - 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://www.facebook.com/groups/MilkTheFunk/permalink/1113399585354921/
DMS info for kettle sours?
Help Ryan with the FAQ page.
Lance Shaner's Lacto attenuation test https://www.facebook.com/groups/MilkTheFunk/permalink/1114207325274147/
Mark Trent's Brett starter info - need to adjust Brett starter page - https://www.facebook.com/groups/MilkTheFunk/permalink/1114254011936145/

Stuff that really needs to get done by me or someone else:
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