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A: It would be great to translate the wiki into other languages, but the frequency of the changes to the wiki make this a difficult endeavor. Instead, we recommend using [http://itools.com/tool/google-translate-web-page-translator Google Translate]. Go to the Google Translate webpage, and paste in the wiki url on the left hand box (http://www.milkthefunk.com/wiki), and then select the language to translate the wiki to on the right hand side. Click "Translate", and then browse the wiki in the selected language.
==Are there resources on judging sour beer?==
Q: Are there are any resources to help me learn how to be a better beer judge for sour/wild beer styles?
A: To get started being a better sour/wild beer judge, check out the [[Beer_Judging_Supplemental_Guide_-_Understanding_Flavors_and_Aromas_in_Sour_and_Mixed_Fermentation_Beer|Beer Judging Supplemental Guide]].
==My beer looks infected==
Q: Why did my beer mysteriously darken (turned brown, black, or purple)? What causes that?
A: Food darkens in two ways: enzymatically with oxygen and phenols, or from maillard reactions from cooking. Darkening can occur from scorching the wort during wort production, or from using malt extract (which is darker from oxidation, or from production of the extract). If the darkening is not from the hot side wort production, then the browning was caused by oxidation in the fermentation vessel. Check out this [https://en.wikipedia.org/wiki/Browning_(food_process) Wikipedia page on food browning] for an overview of enzymatic browningand [[Aging_and_Storage#General_Effects_of_Oxidation|Effects of Oxidation]].
==[[Gose]]==