User:DanABA

Watch my homebrewing videos that largely focus on sour brewing!

https://www.youtube.com/user/arrogantbastardale/playlists?shelf_id=5&view=50&sort=dd

List of shit I am working on:

Another Lacto storage option: https://www.facebook.com/groups/MilkTheFunk/permalink/1154970097864536/?comment_id=1155560504472162&offset=0&total_comments=10&comment_tracking=%7B%22tn%22%3A%22R%22%7D
Biofilm formation of Lacto and Pedio https://www.facebook.com/groups/MilkTheFunk/permalink/1131334646894748/?comment_id=1131369386891274&offset=0&total_comments=55&comment_tracking=%7B%22tn%22%3A%22R9%22%7D
Revisit Pediococcus page, including hop tolerance (and Lacto) - https://www.facebook.com/groups/MilkTheFunk/permalink/1143165635711649/
What bacteria grows on malted grain? - https://www.facebook.com/groups/MilkTheFunk/permalink/1106811442680402/
Coumaric acid (Malcom to-do?)
 - http://www.researchgate.net/profile/Sirpa_Kaerenlampi/publication/223353509_Screening_of_selected_flavonoids_and_phenolic_acids_in_19_berries/links/0a85e5395717962ac3000000.pdf
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1108826109145602/
 - https://books.google.com/books?id=vHOJKw4umikC&pg=PA269&lpg=PA269&dq=Coumaric%20Acid%2C%20hops&source=bl&ots=xdJhTwyAV4&sig=Z1Ef2eFuwYdDBodl8cG8tQYfN-I&hl=en&sa=X&ved=0CCwQ6AEwAWoVChMIp6n8o73qxgIVRReQCh04NgVD#v=onepage&q=Coumaric%20Acid%2C%20hops&f=false
 - https://digital.library.adelaide.edu.au/dspace/handle/2440/76099
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1113399585354921/
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
 - http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/full
 - http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/pdf
 - http://ir.library.oregonstate.edu.rajatorrent.com/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf?sequence=1
 - 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/

Stuff that really needs to get done by me or someone else:
various flavor compound pages (ethyl acetate, acetic acid, lactic acid, etc) - http://www.milkthefunk.com/wiki/Category:Compounds
style pages (do we use BA styles too?) - http://www.milkthefunk.com/wiki/Category:Styles
Funky mixed fermentation page - http://www.milkthefunk.com/wiki/Funky_Mixed_Fermentations (claimed by Drew)
Fruit page
 - https://www.facebook.com/groups/MilkTheFunk/permalink/1123884634306416/?comment_id=1123893237638889&offset=0&total_comments=9&comment_tracking=%7B%22tn%22%3A%22R0%22%7D