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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on a yeast called ''Lachancea thermotolerans'' that can produce significant lactic acid without modification. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/ this thread] on a lab's application to patent pitching this yeast into wort. A [https://www.facebook.com/groups/MilkTheFunk/permalink/1808645679163638/ 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 [https://www.facebook.com/groups/MilkTheFunk/permalink/1933990046629200/ Brewing Science Certificate - University of the Sciences in Philadelphia] seeking a patent on another lactic acid yeast, and a discussion on a [https://www.facebook.com/groups/MilkTheFunk/permalink/3557228167638705/ new patent from this university] for a product that is being sold through Lallemand. | | [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on a yeast called ''Lachancea thermotolerans'' that can produce significant lactic acid without modification. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/ this thread] on a lab's application to patent pitching this yeast into wort. A [https://www.facebook.com/groups/MilkTheFunk/permalink/1808645679163638/ 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 [https://www.facebook.com/groups/MilkTheFunk/permalink/1933990046629200/ Brewing Science Certificate - University of the Sciences in Philadelphia] seeking a patent on another lactic acid yeast, and a discussion on a [https://www.facebook.com/groups/MilkTheFunk/permalink/3557228167638705/ new patent from this university] for a product that is being sold through Lallemand. | ||
− | [https://www.facebook.com/groups/MilkTheFunk/permalink/3657687334259454/ Update: first rejection for Lachancea LLC | + | [https://www.facebook.com/groups/MilkTheFunk/permalink/3657687334259454/ Update: first rejection for Lachancea LLC attempt to patent using lactic acid yeast in beer fermentation.] |
|| Richard Preiss, Devin Henry, Tom Savage, Nick Impelliterri || 08/04/2016, 08/18/2016, 12/28/2017, 07/08/2020 | || Richard Preiss, Devin Henry, Tom Savage, Nick Impelliterri || 08/04/2016, 08/18/2016, 12/28/2017, 07/08/2020 | ||
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Revision as of 14:31, 8 July 2020
This page is a dedicated archive to threads on the MTF Facebook group that we feel stand out and are worth remembering and reviewing. Keep in mind that only group members can view these threads.
Contents
General Discussions
A general bucket of funky threads.
Funky Science Fridays
James Sites might have started Funky Science Friday, but MTF milked it (thanks, James)!
Microbiology and Science
It's not Funky Science Friday, but it's still pretty geeky.
Unique Processes
These processes may or may not make good beer, but they get an A+ for creativity!
Beer History and Culture
Research and thoughts on how beer was made back in the day, as well as cultural alcoholic mixed fermentation.
Brewing Philosophy Discussions
Informed, controversial, opinionated, discussions on sour and funky brewing processes and industry.
MTF Community
Posts that make us proud to be a part of the MTF community. See also MTF Community Projects.