Changes

Below is a list of discussions on internet forum threads that may shed light on specific strains and individual experiences. Keep in mind that many of the opinions and experiences are anecdotal, although commonalities and shared experiences may prove to be useful and accurate.

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1766965029998370/ Joe Idnoni from House Cat Brewing and Brian Ogden from Attaboy Beer report that Caseinate de Potassium (a fining agent used in wine-making) was used to significantly reduce THP off-flavors in a kettle sour beer.] Note that casein is a milk allergen, and might require declaration as a milk allergen (refer to your local government requirements) <ref>[https://www.fda.gov/Safety/Recalls/ucm456836.htm "UPDATED - Allergy Alert on Undeclared Milk in Nutrition Resource Services, Inc.'s Whey, Casein, and Colostrum Protein Products". FDA website. 08/03/2015. Retrieved 12/21/2017.]</ref>.

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1852891514739054/ Tariq Ahmed of Revel Cider discusses their protocol for reducing THP in spontaneously fermented ciders.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1624811250880416/ MTF thread detailing experiences with certain strains and procedures (03/24/2017).]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1967129246648613/ Milk The Funk thread on THP flavor spikes and other sensory testing approaches.]