It's not Funky Science Friday, but it's still pretty geeky.
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Thread Starter |
Date
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Dr. Bryan Heit finds research that supports the root system of plants (rhizosphere) as being the natural habitat of Brettanomyces, and links to his experiments to isolate Brettanomyces from the root system of plants. |
Dr. Bryan Heit |
11/02/2022
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A project involving many breweries and labs in Brazil to ferment mixed fermentation beer with microorganisms grown from Manipueira, the liquid that comes out of manioc at the time of pressing that is made to produce the manioc flour. |
Diego Simão Rzatki |
08/06/2022
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Discussing urea contained in some yeast nutrient products and in sour beer, and its break down to ethyl carbamate, a known carcinogen. |
Dan Pixley/Mark Price |
12/03/2021
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Q&A on how to hybridize yeast without genetic engineering. |
Richard Preiss |
12/21/2020
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Detailed process for isolating multiple strains of yeast from a mixed culture with the goal of characterizing each individually for a more controlled mixed fermentation. |
Ruth Barry |
02/23/2020
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A light chemistry discussion on why citric acid brightens color in beer, and how much might be required to act as an antioxidant in beer. |
Reece Hugill |
09/03/2019
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Justin Amaral presents his first set of data on analyzing microbial succession in spontaneously fermented beer from Allagash Brewing Co. More data to come from other breweries. |
Justin Amaral |
06/19/2019
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Santeri Tenhovirta shares his Master's Thesis in Food Science from University of Helsinki that examines Lactobacillus wort souring; includes a wide variety of flavor contributions between different species and a lack of significant butyric acid production without purging oxygen. |
Santeri Tenhovirta |
06/14/2019
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Suregork shares his published study on force adapting a lager yeast to produce 60% less diacetyl. |
Kristoffer Krogerus |
10/11/2018
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Discussing the lack of evidence for the claim of microbes developing resistance to sanitizers, as well as comments about the Bells iodophor experiment and the myth that StarSan doesn't kill yeast. |
Dan Pixley |
07/29/2018
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Beachwood Blendery's analysis of Belgian Gueuze and their own sour beers as a tool for reaching a similar acid and flavor profile. |
Ryan Fields |
07/13/2018
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Exploring the idea of whether or not xanthum gum could be broken down by Brettanomyces in such a way that effects of Pediococcus ropiness are replicated. |
Colin Burton |
05/10/2018
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Tracking the temperature of overnight chilling in a coolship, as well as microbes caught during cooling vs originating from barrels. |
Walter Danver |
02/20/2018
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Attempting to collect (hopefully) wort-fermenting microbes at between 30,000 to 65,000 feet in a U2 with NASA pilots. |
Steve Haumschild |
02/20/2018
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A detailed example culturing from a bottle of Cantillon Gueuze 2016, and trialing 3 isolates from it. |
Caroline Whalen Taggart |
02/05/2018
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Comparing flavors from yeast autolysis in wine and beer, and comparing yeast autolysis to reduction flavors in wine, and how those flavors might cross over to sour beer. |
Otto Forsberg |
12/04/2017
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Geneticist Maitreya Dunham shares isolates of a new hybrid species of Pichia and other isolates from Epic Ales sour program. |
Rafael Oliveira |
07/28/2017
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Culturing Brettanomyces from ~40 year old commercial German Berliner Weisse bottles. |
Richard Preiss |
07/11/2017
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Discussion and debate on whether Pediococcus based beers are more "complex" than kettle soured beers, and an informed debate on the science of boiling secondary metabolites and their volatility (see subreplies). |
Nèque Bier'd |
05/31/2017
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Small DIY yeast propagation setup for 60bbl batches of beer, examples of other cheap/DIY yeast propagation systems for small breweries, and challenges of fed-batch culturing explained by Richard Preiss. |
Derrick Morse |
04/18/2017
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Data points on dissolved oxygen in wort that has been cooled over night in a homebrew kettle, with questioning of the reported results by Bryan of Sui Generis based on how much O2 can dissolve in water. |
Andres Edward Cruz |
03/02/2017
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Evidence that shows that WLP099 is a wine strain that does not ferment maltotiose, and that vials contain a second yeast that could be Saccharomyces cerevisiae var diastaticus. See also White labs website. |
Kristoffer Krogerus |
12/06/2016
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Justin Amaral reports his experience with yeasts sent to him by Dr. Matt Bochman at Wild Pitch Yeast: Hanseniaspora vineae, Wickerhamomyces anomalus, and Lachancea fermentati which are believed to produce significant levels of lactic acid. Also Schizosaccharomyces Japonicus. Scroll down for comments by Dr. Bochman himself, as well as skeptical debate of the idea that these species produce significant lactic acid by Bryan of Sui Generis blog. |
Justin Amaral |
11/02/2016
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In depth biology regarding the "myth" that Brettanomyces produces more CO2 per volume of sugar metabolized versus Saccharomyces. |
Sean White |
10/27/2016
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Discussions of the mechanisms of botulism poisoning, and how it applies to different brewing processes. |
Moby Toazwith Sandaltann |
10/24/2016
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Thomas Hübbe uploads his masters thesis on microbes and fermentation in traditional German Berliner Weisse to MTF, along with Q&A. |
Thomas Hübbe |
09/15/2016
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Commentary on the new Verstrepen/White Labs published study on the family tree of yeasts. |
Lars Marius Garshol |
09/08/2016
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Post 1 and Post 2 on a yeast called Lachancea thermotolerans that can produce significant lactic acid without modification. See also this thread on a lab's application to patent pitching this yeast into wort. A follow up post on 09/01/2017 discusses Sheppard and Madden opening a business that claims patent on this yeast, and restricts competing breweries from using it. See also Brewing Science Certificate - University of the Sciences in Philadelphia seeking a patent on another lactic acid yeast, and a discussion on a new patent from this university for a product that is being sold through Lallemand.
Update: first rejection for Lachancea LLC attempt to patent using lactic acid yeast in beer fermentation.
Update: Bryan Heit disputes the patent claim by University of the Sciences in Philadelphia that the Lallemand Philly Sour is a new species of Lachancea.
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Richard Preiss, Devin Henry, Tom Savage, Nick Impelliterri, Bryan Heit |
08/04/2016, 08/18/2016, 12/28/2017, 07/08/2020
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The L. acetotolerans that contaminated Goose Island's Bourbon County brand beers, including notes from Brett Porter's MBAA presentation on the issue and microbiological information. |
Richard Sigesmund |
08/04/2016
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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 when using a refactometer. |
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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Ehren Schmidt from Toolbox Brewing Co. finds Rhodotorula, a potential pathogen, in fermented beer. |
Ehren Schmidt |
03/05/2016
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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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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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A controlled experiment shows that WLP644 Saccharomyces "Trois" does not form a full pellicle in airlock-fitted flasks stored for 3+ months. |
Lance Shaner |
01/06/2016
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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. See also the results of fermenting an IPA with this yeast by Alex Loijos. |
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 found in Jolly Pumpkin dregs. |
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 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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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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