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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2724807184214145/ Santeri Tenhovirta shares his Master's Thesis in Food Science from University of Helsinki that examines ''Lactobacillus'' wort souring; includes a wide variety of flavor contributions between different species and a lack of significant butyric acid production without purging oxygen.] || Santeri Tenhovirta || 06/14/2019
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2314948558533345/ Suregork shares his published study on force adapting a lager yeast to produce 60% less diacetyl.] || Kristoffer Krogerus || 10/11/2018