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Created page with "This page documents an ongoing experiment conducted by Omega Yeast Labs and Escarpment Labs to investigate the effect of ''Brettanomyces'' secondary pitch rate on the..."
This page documents an ongoing experiment conducted by [[Omega Yeast Labs]] and [[Escarpment Labs]] to investigate the effect of ''Brettanomyces'' secondary pitch rate on the sensory characteristics and flavour metabolites of beer during bottle conditioning.
==Introduction==
==Methods==
<youtube>054hLBRrv2k</youtube>
==Results==
<gallery mode=packed heights=300>
File:Mark trent propagation1.jpg|Figure 1
</gallery>
==Results and Discussion==
==Conclusion==
==See Also==
===Additional Articles on MTF Wiki===
* [[Brettanomyces]]
===External Resources===
==References==
<references/>
[[Category:Yeast]]
[[Category:Experiments]]
==Introduction==
==Methods==
<youtube>054hLBRrv2k</youtube>
==Results==
<gallery mode=packed heights=300>
File:Mark trent propagation1.jpg|Figure 1
</gallery>
==Results and Discussion==
==Conclusion==
==See Also==
===Additional Articles on MTF Wiki===
* [[Brettanomyces]]
===External Resources===
==References==
<references/>
[[Category:Yeast]]
[[Category:Experiments]]