| Overview |
Thread Starter |
Date
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| Lars Marius Garshol sends a collection of samples of Norwegian Kveik from various families to Escarpment Labs for identification, banking, and profiling. |
Richard Preiss |
06/18/2016
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| Opinions and discussions on whether fermenting Brettanomyces under pressure, in secondary after a Saccharomyces primary, and other variables play a role in what esters are produced. |
Devin Henry |
06/01/2016
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| Technical discussion on the effects of freezing fruit and microorganisms. |
David Mast |
05/09/2016
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| Discussion on the difficulty and possibilities of identifying Brettanomyces versus Saccharomyces based on morphology and selective media. |
Brian Martyniak |
04/30/2016
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| Data that shows a correction factor of 0.1-0.2° Plato for 0.4-1% lactic acid solutions. |
Jeff Young |
04/28/2016
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| Brettanomyces does not "eat everything," and Nathan Gibbon from Omega Labs shows why by comparing growth on lactose growth media for different species of Brett. |
Lance Shaner |
04/07/2016
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| Comparing fermentation profile and microbial populations of spontaneously inoculated wort at Black Project Spontaneous & Wild Ales: one starting at 5.9 pH, and one starting at 4.0 pH. Also compared sterile flask fermentation versus barrel fermentation to see how much influence the barrels have. See also Update 1 on 03/15/2016. |
James Howat |
02/26/2016
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| Suggestions on getting started with a equipment and procedures for a Quality Assurance/Quality Control program at a brewery. |
Stefan Wiswedel |
02/18/2016
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| In depth biology discussion on genetic drift during repitching and when/if it always occurs with comments by Matt Humbard, Richard Preiss, and other scientists. |
Lars Marius Garshol |
02/03/2016
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| Rarely do infections get identified; this one was identified in a lab as Penicillium. |
Julian Buck |
01/24/2016
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| Sub-thread discussion about yeast and LAB in the guts of bees and wasps, and how to collect it from them. |
Matt Spaanem |
01/20/2016.
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| Biology discussion on whether or not Brettanomyces attenuates further when combined with Saccharomyces, and what those mechanics might be (or not be). |
Per Buer |
01/19/2016
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| Suregork's cross between Conan yeast and WLP644 Saccharomyces "Trois". Fermentation trials have been promising, showing increased esters and better fermentation performance and attenuation. Kristoffer sent samples out for MTF members to try. |
Kristoffer Krogerus |
11/06/2016
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| Mark Trent and Lance Shaner explain why output from traditional yeast pitching rate calculators actually produce up to 4x the amount of cells then what they say they will produce for Brett. |
Mark Trent |
07/21/2015
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| Archive of discussions, evaluations, and confirmations of Lance Shaner's discovery that WLP644 Brettanomyces Trois was found genetically to be Saccharomyces cerevisiae. |
Dan Pixley |
06/27/2015
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| Best plates for isolating Brett vs Sacch, and growing LAB. |
James Howat |
08/19/2015
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| Fermentation and pellicle formation with Hanseniaspora uvarum. |
Matt Humbard |
08/14/2015
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| Bryan of Sui Generis Blog educates about Rhodoturula. |
Nathan Gibbon |
06/26/2015
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| There's a little more to it than just homoefermentative and heterfermentative LAB. |
Dan Pixley |
06/09/2015
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| Bryan of Sui Generis Blog educates on the complexities and unknowns of Lactobacillus fermentation byproducts. |
Josh Newby |
05/24/2015
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| Bryan of Sui Generis Blog and Matt Humbard agree on why we taste "differences" between Pedio and Lacto driven beers. |
Amos Browne |
05/14/2015
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| Discussion on the presence of Brett in the air versus barrels. |
Adam Boura |
04/14/2015
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| The invasion of ancient Norwegian yeast. See Kveik for more information. |
Lars Marius Garshol |
03/21/2015
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| Bitterness from Brettanomyces. |
Dan Pixley |
12/07/2015
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| Can Brettanomyces become airborne? |
Asa Dunkerton |
07/14/2015
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