User:Davejanssen

Things I ought to be working on:

http://www.milkthefunk.com/wiki/Lambic

http://www.milkthefunk.com/wiki/Cantillon

http://www.milkthefunk.com/wiki/Hops

http://www.milkthefunk.com/wiki/Gueuze

http://www.milkthefunk.com/wiki/Turbid_Mash

http://www.milkthefunk.com/wiki/Packaging

http://www.milkthefunk.com/wiki/Barrel

http://www.milkthefunk.com/wiki/Soured_Fruit_Beer

Fruit stuff: https://www.facebook.com/groups/MilkTheFunk/permalink/1167090633319149/ https://www.facebook.com/groups/MilkTheFunk/permalink/1156252031069676/

Sour Hour #15 ~24 min in Jester King discussion of barrel cleaning

Brett ester production based on lactic acid conc. http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-initial-concentration-of-lactic-acid/

Barrel ppt - http://www.santarosa.edu/~jhenderson/Barrels.pdf Barrel taps - https://www.facebook.com/groups/MilkTheFunk/permalink/1172609929433886/ Pyramid stacking - https://www.facebook.com/groups/MilkTheFunk/permalink/1156707581024121/ Barrel mods - https://www.facebook.com/groups/MilkTheFunk/permalink/1175409042487308/

Bottling stuff: beer not clear - https://www.facebook.com/groups/MilkTheFunk/permalink/1172871566074389/ killer wine yeast - https://www.facebook.com/groups/MilkTheFunk/permalink/1172850829409796/ How long until carbed? - https://www.facebook.com/groups/MilkTheFunk/permalink/1172410802787132/ re-yeasting - https://www.facebook.com/groups/MilkTheFunk/permalink/1172181919476687/ closures - https://www.facebook.com/groups/MilkTheFunk/permalink/1171657496195796/

Lacto strains - https://www.facebook.com/groups/MilkTheFunk/permalink/1173299439364935/

Brett combos - https://www.facebook.com/groups/MilkTheFunk/permalink/1173381602690052/

Barberries - https://www.facebook.com/groups/MilkTheFunk/permalink/1175674962460716/ Glycosides - Crooked stave Sour Hour 20 min in.

https://www.facebook.com/groups/MilkTheFunk/permalink/1125846930776853/