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

I am working on:

hydroxycinnamic acid decarboxylase enzyme https://www.facebook.com/groups/MilkTheFunk/permalink/1216538871707658/?comment_id=1216579701703575&comment_tracking=%7B%22tn%22%3A%22R%22%7D

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.

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 (and Lacto) - https://www.facebook.com/groups/MilkTheFunk/permalink/1143165635711649/
 - 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/

DMS info for kettle sours?

Mark Trent's Brett starter info (general ideas added; waiting on more data from Mark, Lance, etc.)

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

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/

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 (claimed by Drew and Mark Trent)