A general bucket of funky threads.
James Sites might have started Funky Science Friday, but MTF milked it (thanks, James)!
Overview |
Thread Starter |
Date
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Bryan of Sui Generis blog and Devin Henry, shares their discovery that White Labs WLP648 Brettanomyces bruxellensis Trois Vrai contains two closely related Brettanomyces bruxellensis strains, but have two very different flavor profiles and morphologies. |
Bryan |
05/12/2017
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Results of an experiment at Blue Owl Brewing that analyzed populations of microbes and acid formation in wort soured from different grain sources. |
Jeff Young |
04/21/2017
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A poster presentation of one lab's work to transfer the gene that produces phenols in Brettanomyces to E. coli for the purpose of researching the enzyme (phenolic acid decarboxylase) that produces phenols. |
Mike Lentz |
03/31/2017
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A review of the role of glycerol in sour beer, with a few answers and many questions. |
Josh Kauffman |
02/17/2017
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A look at recent studies that show that lactic acid promotes stuck wine fermentations by altering the genetic phenotype of yeast to ferment multiple classes of sugars at the same time (as opposed to preferring glucose first). |
Richard Preiss |
12/07/2017
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MTF looks at the science behind the claim that StarSan™ (Star San) is not efficient at killing yeast and mold with an expert on microbial cell wall ionic charges. |
Dan Pixley |
10/14/2016
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Sharing Dr. Roy Ventullo's experiment results comparing Samuel Aeschlimann's "Eureka" Lactobacillus starter versus traditional MRS media. Results: similar growth, however the "Eureka" media appears to be healthier for Lactobacillus for a longer period of time. |
Dan Pixley |
09/23/2016
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Scientific research on how thiols from hops create aromatic compounds, and how different strains/species of yeast produce them. |
James Sites |
08/12/2016
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Part 1 and Part 2 of a scientist discussing his findings with Brettanomyces and lactic/acetic acid production: more accurately counting pseudohyphal cells using fluorescence capability of a Cellometer, developing a better way that Titratable Acidity to measure acids using HPLC/UPLC-ELSD (TA measurements can be skewed by the presence of other acids), and an interesting observation that Brettanomyces cultures contaminated with a small cell count of S. cerevisiae responded differently to aeration. By not aerating, the Saccharomyces grew more rapidly and sugar was consumed at a faster rate, and by aerating the Saccharomyces growth was limited which allowed the Brettanomyces to out-compete it (and sugar was consumed at a slower rate). |
Brian Martyniak |
07/29/2016
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Culturing Brettanomyces from 8 vintage Berliner Weisse courtesy of Mike Marcus at Chorlton Brewing Company. Watch for updates. |
Richard Preiss |
07/15/2016
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Mark Trent details his method for isolating Brettanomyces from Saccharomyces from dregs or other mixed cultures. |
Mark Trent |
07/01/2016
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Discussion on a new published study about Brettanomyces evolution based on genome sequencing, vacuole selection that might help Brett survive acidity, and a genetically understood reason for the lack of glycerol production in Brettanomyces. |
Richard Preiss |
06/17/2016
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Discussion with Lorenzo Peyer, a scientist that studies Lactobacillus flavor production in malt-based drinks; primarily discussed the possibility (or lack of) of butyric acid production by Lactobacillus. |
Dan Pixley |
05/29/2016
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Hydroxilation of fatty acids by Lacto and then lactonization of the HSA's by Saccharomyces to produce novel lactone esters. |
Dan Pixley |
04/29/2016
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New scientific data on 100% B. bruxellensis fermentations, including measurements of esters vs phenols, and differences between strains isolated from wines versus those isolated from beer. |
Richard Preiss |
04/15/2016
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Funky Science... Thursday? Link to a new article on Torulaspora delbruekii in beer fermentation, and discussion of the article, including questions about high acetaldehyde amounts and how dangerous that can be to health. |
Mike Lentz |
03/24/2016
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Sensory testing of 6 wild caught B. anomalus strains (verified via RFLP analysis of the 5.8S rDNA/ITS region). |
Mike Lentz |
01/15/2016
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Testing Brettanomyces ester/phenol production based on pitching rate in secondary. See Brettanomyces secondary fermentation experiment for the wiki write up. |
Lance Shaner |
12/04/2015
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Brettanomyces growth experiment measuring aeration and agitation. See Brettanomyces Propagation Experiment for the wiki write up. |
Mark Trent |
10/23/2015
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Richard isolates Brettanomyces and Pichia from an 18 year old gueuze. |
Richard Preiss |
10/23/2015
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Say it with me, Tetrahydropyridine. |
Dan Pixley |
10/02/2015
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Mark Trent's Back To The Future Machine (a custom vessel that is a boil kettle, fermenter, bottling vessel, bright tank, and sterilizer). |
Mark Trent |
09/04/2015
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Advice for growing Lacto on plates. |
Mark Trent |
09/04/2015
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Brett forms a biofilm, which makes it harder to clean. |
Mark Trent |
08/07/2015
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Richard shows us that refrigerated storage of Brett is better than room temperature storage. See Storing Brett for more information. |
Richard Preiss |
0724/2015
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Lance Shaner demonstrates why full attenuation and krausen after pitching only a Lacto culture are signs of yeast contamination. |
Lance Shaner |
07/21/2015
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It's not Funky Science Friday, but it's still pretty geeky.
Overview |
Thread Starter |
Date
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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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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. |
Richard Preiss and Devin Henry |
08/04/2016 and 08/18/2016
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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. |
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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Rarely do infections get identified; this one was identified in a lab as Penicillium. |
Julian Buck |
01/24/2016
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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. |
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 educates on the complexities and unknowns of Lactobacillus fermentation byproducts. |
Josh Newby |
05/24/2015
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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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These processes may or may not make good beer, but they get an A+ for creativity!
Overview |
Thread Starter |
Date
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Primitive Beer Project up in woodlands near Nymans Sussex. Day 1: tapping birch trees for sap, smoking 2kg malt with sweet chestnut. Day 2: collecting juniper, Brewing the beer with stream water collected and filtered on site as well as birch sap, fire fueled by wood from site, wort cooled down by stream water. |
James Thor |
03/25/2017
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Experimenting with funky cider in a traditional multi-vessel solera system, along with tips on blending funky/sour cider and dealing with malolactic fermentation. |
Tariq Ahmed |
03/13/2017
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A possible answer to the mysterious NHC 2016 (first round at Nashville) "Green Sour Beer". |
Dean Volungis |
01/24/2017
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Testing lactic acid producing yeasts sourced by Dr. Matt Bochman Hanseniaspora vineae, Wickerhamomyces anomalus, and Lachancea fermentati, along with Schizosaccharomyces Japonicus. |
Justin Amaral |
11/02/2016
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Council Brewing Co's Jeff Crane reports on spontaneously fermenting wort using apple pomace as the only inoculate. |
Jeff Crane |
09/14/2016
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Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis. More tips for using Brett in wine from Dara here. |
Dara Piraino |
08/31/2016
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Beer fermented with a Vietnamese culture called "Con me" which translates loosely to "mother" that usually contains LAB and Nematodes. |
Mark Trent |
07/27/2016
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Aging Brettanomyces beer (bottled with corks) in a cheese cave to absorb the aroma of the cheese. |
Mark Trent |
07/12/2016
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Positive results of MLF using O. oeni in mixed fermentation cider, as well as questions and answers with an award winning mixed fermentation cider maker. |
Tariq Ahmed |
07/11/2016
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Homebrewing a beer inspired by traditional brewing methods of Norwegian farmhouse ales using Voss Kveik, along with tips on how to forage for juniper (Juniperus communis). |
James Thor |
06/18/2016
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The effects of using sugar in Brett saisons, and how that effects mouthfeel and dryness, as well as discussions on how water chemistry and hops come into play. |
Josh Kauffman |
06/13/2016
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Using a spontaneous culture from Rubio tequila factory in Tequila, Mexico to ferment a blond ale with agave syrup. |
Alex Loijos |
06/11/2016
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DeWayne Schaaf's journey into bioprospecting and fermenting wine juice with wild caught yeast and bacteria. |
DeWayne Shaaf |
06/06/2016
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Hilton Meyer tracks down potter Daniel Toberer who makes amphora and provides tips to make them with photos. |
Hilton Meyer |
04/24/2016
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Experiences drying and storing yeast on paper or wood with references to historical preservation of Kveik yeast. Also see Kveik. |
Per Buer |
04/07/2016
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Q&A about species of juniper to use for Norwegian farmhouse ales, as well as other types of trees/branches. |
Mike Karnowski |
03/14/2016
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"Reverse MTF Souring." Devin Bell's experience with co-pitching probiotic L. plantarum with yeast, or pitching it after primary fermentation, and still getting sourness. Also demonstrates a very easy extract sour recipe/method for beginners. |
Devin Bell |
01/20/2016
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Sun dried wild yeast (might be Kluyveromyces?) from the Republic of Benin in West Africa used to ferment sorghum beers. |
Ingo Janssen |
01/14/2016
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Discussion of historic approaches to Belgian Wits - Short/no boils, very fast turnaround, etc. |
Amos Browne |
12/28/2015
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Continuous inoculation of wort with a developing sauerkraut culture. |
Alex Loijos |
11/29/2015
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100% malted sorghum Berliner Weisse. |
Joel Piazza |
12/02/2015
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Runoff through a channel in a pine tree into a barrel used as a coolship. |
Michael Detar |
11/20/2015
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Open barrel fermentation with a house culture of English yeast and B. claussenii using top cropping techniques. |
Joel Stickrod |
10/06/2015
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100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes. |
Dara Piraino |
09/12/2015
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Amphora discussion and personal Amphora building. See also this MTF thread and this MTF thread. |
Eccentric Beekeeper |
09/26/2015
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4 day open fermentation with Trois and Claussenii. |
John Yorger |
02/10/2015
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The birth of using probiotics to make sour beer on MTF by Josh Osborne and Devil Bell. |
Josh Osborne |
01/03/2015
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Research and thoughts on how beer was made back in the day, as well as cultural alcoholic mixed fermentation.
Informed, controversial, opinionated, discussions on sour and funky brewing processes and industry.