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:

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Aging in bottles/kegs questions brainstorm:
What is the life of esters?
What is the life of phenols?
What oxidative reactions occur?
How does Brettanomyces affect/prevent oxidative reactions?
Light-struck skunk?
Over-attenuation?
Hop character degradation/preservation of beer?
Brett expression under head pressure?
Effects of acids/tannins/phenols on aging?
Effects of proteins on aging?
Survivability of microbes (Brett, LAB, etc.) in bottles over time?
Aging cold vs room vs hot?
Life of THP and other off-flavors?
Autolysis in the bottle?
What factors contribute to gushing?
Measured differences of esters, phenols, acids, etc. in finished lambic versus bottled lambic (I think there are one or two studies on this)?
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Hops:
 - Review last two references in this pdf: http://www.barthhaasgroup.com/images/mediacenter/downloads/pdfs/743/hopscience-feb17-bhg-1.pdf

https://m.facebook.com/groups/592560317438853?view=permalink&id=1590938787600996

Differences between raw/flaked/torrified wheat and oats.

Wild yeast survival on mummified wine grapes: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4770031/#!po=27.3810

Sour mashing updates maybe: https://www.facebook.com/groups/MilkTheFunk/permalink/1582621028432772/

Lysine content is higher in oats/wheat than barley (THP)?

Hoppy sour beers, and IBU:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1572719202756288/?comment_id=1573034979391377&comment_tracking=%7B%22tn%22%3A%22R1%22%7D

[GAR+] updates: 
 - http://journal.frontiersin.org/article/10.3389/fevo.2016.00137/full
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1500240613337481/?comment_id=1548194001875475&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Lacto hop tolerance data: https://www.facebook.com/groups/MilkTheFunk/permalink/1537381402956735/

Degradation of phenols: 
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1512800548748154/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1513363162025226/

Brett updates
Niche/phenols: http://femsyr.oxfordjournals.org/content/early/2016/12/11/femsyr.fow105
Brett produces more CO2 myth: https://www.facebook.com/groups/MilkTheFunk/permalink/1450810061613870/
Brett sanitation:
 - https://www.homebrewersassociation.org/forum/index.php?topic=24725.0
 - http://library.state.or.us/repository/2010/201004231216025/index.pdf
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
 - Alcohol tolerance: https://www.facebook.com/groups/MilkTheFunk/permalink/1541630372531838/?comment_id=1541640479197494&comment_tracking=%7B%22tn%22%3A%22R1%22%7D
 - Flavor compounds: http://www.ajevonline.org/content/66/3/379
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
In the wild: https://www.facebook.com/groups/MilkTheFunk/permalink/1478291795532363/?comment_id=1479759052052304&comment_tracking=%7B%22tn%22%3A%22R2%22%7D

New yeast discovered Allodekkera sacchari: https://www.facebook.com/groups/MilkTheFunk/permalink/1466207210074155/

Bacteriophage endolysins: https://www.facebook.com/groups/MilkTheFunk/permalink/1478437392184470/

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

Updated Lacto starter technique:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1457469187614624/?comment_id=1457541770940699&reply_comment_id=1457598577601685&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Wine yeast character:
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1441986709162872/?comment_id=1442001175828092&reply_comment_id=1444349642259912&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Kefir study - https://www.facebook.com/groups/MilkTheFunk/permalink/1448798715148338/

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

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?  And thiols  
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1371195742908636/
 - thiols: https://www.facebook.com/groups/MilkTheFunk/permalink/1373899592638251/
 - https://www.reddit.com/r/Homebrewing/comments/5016hg/thiols_complexity_through_fermentation_x_post/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1380430375318506/?comment_id=1448536308507912&comment_tracking=%7B%22tn%22%3A%22R%22%7D
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1550938638267678/

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/
 - http://www.sciencedirect.com/science/article/pii/S074000201630452X
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1457271340967742/
 - Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1485339661494243/
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1140282595999953/
 - https://www.ncbi.nlm.nih.gov/pubmed/12102552
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1546044102090465/
 - http://beer.suregork.com/?p=3860
 - http://ijs.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.001607
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1582089058485969/
 - http://www.mbaa.com/publications/tq/tqPastIssues/2017/Pages/TQ-54-1-0215-01.aspx
 - http://biorxiv.org/content/early/2017/03/27/121103

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

Grain:
 - Older paper on malted grains microbial populations: https://helda.helsinki.fi/bitstream/handle/10138/20840/microbes.pdf?sequence=1
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1451882198173323/?comment_id=1453129601381916&comment_tracking=%7B%22tn%22%3A%22R%22%7D

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/
Sacch evolution: http://journals.plos.org/plosgenetics/article?id=10.1371%2Fjournal.pgen.0010005

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/

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/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
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1411290062232537/

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

LAB malolactic fermentation

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/
Other off-flavors: https://www.facebook.com/groups/MilkTheFunk/permalink/1540639645964244/?comment_id=1540702775957931&notif_t=group_comment_follow&notif_id=1483655448326166#

Create page for Acetobacter.

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
 - lactic acid: http://www.sciencedirect.com/science/article/pii/S0168165611003166
 - 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