13,590
edits
Changes
m
updated Benedikt's name
| [https://www.facebook.com/groups/MilkTheFunk/permalink/2029471700414367/ Published review of phenols in beer, as well as a discussion on what research we would like to see and why ''Brettanomyces'' produces ethyl phenols instead of vinyl phenols.] || Mike Lentz || 03/19/2018
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1847207608640778/ Exploring some of the science behind beer foam, and how it applies to using chit malt or under modified malt (and the differences between them).] || Benedikt Rausch Koch || 10/11/2017
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1770814702946736/ Overview of a study that showed that 100% ''Brettanomyces'' fermentation had more phenol production than when it was co-fermented with the EC1118 wine strain (maybe due to EC1118 being HCDC+), as well as the gene expression difference in EC1118 when co-fermented with ''B. bruxellensis'' which made it compete harder for oxygen, and slightly increased the ''Brettanomyces'' growth rate in the presence of EC1118. The change in genetic phenotypes of the EC1118 shows that they are involved in interspecies competition between ''S. cerevisiae'' and ''B. bruxellensis.] || Richard Preiss || 07/26/2017
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1561058110589064/ Discussion on Belgian Wits historically being very young spontaneously fermented beer, with links from Yvan de Baets, references to "Brewing With Wheat", Ron Pattinson references, and a link to Mike Karnowski's recreation of such a beer.] || Levi Fried || 01/25/2017
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1552523014775907/ English translation of several 1800's texts about how Gose was made by forming a "thick layer of mold" on top, and bottled in longneck bottles so that the yeast pellicle would dry out to trap the CO2 instead of using corks. Also information about gravities during fermentation, lactic acid content, salt content, and alcohol content.] || Benedikt Rausch Koch || 01/17/2017
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1530159997012209/?match=dG9ueQ%3D%3D Tony Yates in Norway videos brewing a traditional Norwegian farmhouse ale, and splits the batch with several kveik yeasts: Stig Staljen (Hornindal), Arve Espe Espa (Hornindal), John Nornes (Voss), Sigmund Gjernes (Voss) and Bjarne Mur (Olden).] || Dan Pixley || 12/26/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1534983126529896/ Translation of a text from A. Dörfel written in 1947 about the creation of Berliner Weisse (process portion only).] || Benedikt Rausch Koch || 12/31/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1505381572823385/ A kveik ring from Vågå, Norway that hasn't been used since WWII, and attempts to culture yeast from it.] || William Holden || 12/10/2016