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Hops
,add link to Dry Hopping "The Rare Barrel reports on an anecdote that dry hopping in a less sour beer extracts better hop aroma, and ''Brettanomyces'' preserves the character."
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1284618654899679/ MTF thread on using very small amounts of subtle effects.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1416506428377567/?comment_id=1458425540852322&comment_tracking=%7B%22tn%22%3A%22R%22%7D Caroline Whalen Taggart's data point on the effects of dry hopping on ''L. plantarum'' (GoodBelly). No hops finalized at a pH of 3.53, and the dry hopped version finalized at a pH of 4.35.] She used around 4 grams per gallon of 10-15 AA hops <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1746176672077206/?comment_id=1746211618740378&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Carloine Whalen Taggart. Milk The Funk Facebook group. 07/06/2017.]</ref>.
* [https://www.therarebarrel.com/index.cfm?method=blog.blogDrilldown&blogEntryID=8141D6FA-EE78-5BCE-E08E-704DB6EEA279&originalMarketingURL=blog/Dry-hopped--Changing-process-leads-to-bottling The Rare Barrel reports on an anecdote that dry hopping in a less sour beer extracts better hop aroma, and ''Brettanomyces'' preserves the character.]
* Per Buer's experiment on the effects of dry hopping on ''Lactobacillus'':
: <youtube>J2g5P7ZlGn4</youtube>