Page history
25 February 2018
added "Tracking the temperature of overnight chilling in a coolship, as well as microbes caught during cooling vs originating from barrels."
+243
added "Attempting to collect (hopefully) wort-fermenting microbes at between 30,000 to 65,000 feet in a U2 with NASA pilots."
+231
7 February 2018
6 February 2018
5 February 2018
no edit summary
m+5
added " Documenting the process of a partially spontaneously fermented sorghum and millet beer that originated in Benin, Africa."
+229
→Microbiology and Science
+27
→Microbiology and Science
+204
9 January 2018
7 January 2018
6 January 2018
28 December 2017
22 December 2017
no edit summary
m-202
added to Unique Processes "Tips and tricks on keeping fruit flies out of breweries that do open fermentation or coolships."
+202
4 December 2017
22 November 2017
18 November 2017
11 November 2017
9 November 2017
no edit summary
m-1
no edit summary
m-1
added "Evidence that shows that WLP099 is a wine strain that does not ferment maltotiose, and that vials contains a second yeast that could be ''Saccharomyces cerevisiae'' var ''diastaticus''.'
+408
1 November 2017
29 October 2017
26 October 2017
24 October 2017
18 October 2017
12 October 2017
9 October 2017
6 October 2017
no edit summary
m+23
added to Unique Processes "Example and discussion on how to use malt extract to make great sour beers. All grain schmall grain.'
+209
2 October 2017
26 September 2017
no edit summary
m-3
added to "Beer history and Culture" Richard's report of using traditional farmhouse yeast from Chuvashia, Russia. The samples were gathered by Lars Marius Garshol from the Rima family.
+261
13 September 2017
no edit summary
m+1
added to Unique Processes "Using northern climate wine grapes (Frontenac, Frontenac gris, etc.) in beer along with malolactic fermentation with ''O oeni'' or other lactic acid bacteria."
+267