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http://www.sciencedirect.com/science/article/pii/S0023643815300827
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DMS info for kettle sours?
Mark Trent's Brett starter info (general ideas added; waiting on more data from Mark, Lance, etc.)
wine and Brett https://www.facebook.com/groups/MilkTheFunk/permalink/1125735764121303/
Glycosides and Brett - http://www.centralstatebrewing.com/blog/2015/7/1/whats-that-smell-eraroma-compound
- https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-luk-daenen.pdf
How to identify Brett and Sacch under microscope: https://www.facebook.com/groups/MilkTheFunk/permalink/1126190937409119/
- and plating: 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
How to select for Brett/sacch/Lacto on agar https://www.facebook.com/groups/MilkTheFunk/permalink/1131240620237484/
Wine Crystals in barrels - https://www.facebook.com/groups/MilkTheFunk/permalink/1156200327741513/