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→Brewing Philosophy Discussions
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! Overview !! Thread Starter !! Date
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/4311291362232378/ Dr. Bryan Heit demonstrates that Lallemand Philly Sour can probably be re-pitched indefinitely if the correct cell count is re-pitched (~0.5-1 million/ml) and it is re-pitched relatively quickly. Oxygenate the wort well, and make the wort very fermentable for better results.] See also [http://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour/ Dr. Heit's blog post]. || Bryan Heit || 02/12/2021
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/4118484181513098 A review and discussion of Dr. Maitreya Dunham's research paper on the whole genome sequencing of serially pitched US-05 and the genetic changes over 10 generations, and a family tree of American yeast strains.] || Dan Pixley || 12/04/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2710564272305103/ Richard Preiss answers questions about his team's published science investigation on how fermentation temperature affects ''Brettanomyces'' fermentation.] || Richard Preiss || 06/07/2019
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2697088176986046/ Kristoffer Krogarus summarizes his published study on finding the gene promoter that explains why some STA1 strains do not ferment starches or dextrins, how this is linked to the Beer 2 yeast group and is not found in wild strains of ''S. cerevisiae'', and new PCR primers for detecting STA1 vs STA1 non-active vs no STA1.] || Kristoffer Krogarus || 05/31/2019
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1684506781577529/ 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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| [https://wwwdocs.facebookgoogle.com/groupsdocument/MilkTheFunk/permalink/1660708117290729d/ 1x6du2SvT2msELpMoW8TH5ecv9nz5dDJ8SqrI8y00GeI 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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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1632316743463200/ 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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! Overview !! Thread Starter !! Date
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/4164855976875918/ Q&A on how to hybridize yeast without genetic engineering.] || Richard Preiss || 12/21/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/3298177256877132/ Detailed process for isolating multiple strains of yeast from a mixed culture with the goal of characterizing each individually for a more controlled mixed fermentation.] || Ruth Barry || 02/23/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2886683418026520/ A light chemistry discussion on why citric acid brghtens color in beer, and how much might be required to act as an antioxidant in beer.] || Reece Hugill || 09/03/2019
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2736091353085728/ Justin Amaral presents his first set of data on analyzing microbial succession in spontaneously fermented beer from Allagash Brewing Co. More data to come from other breweries.] || Justin Amaral || 06/19/2019
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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
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1400297539998456/?match=d2hpdGUgbGFicw%3D%3D 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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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on a yeast called ''Lachancea thermotolerans'' that can produce significant lactic acid without modification. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/ this thread] on a lab's application to patent pitching this yeast into wort. A [https://www.facebook.com/groups/MilkTheFunk/permalink/1808645679163638/ follow up post on 09/01/2017] discusses Sheppard and Madden opening a business that claims patent on this yeast, and restricts competing breweries from using it. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1933990046629200/ Brewing Science Certificate - University of the Sciences in Philadelphia] seeking a patent on another lactic acid yeast, and a discussion on a [https://www.facebook.com/groups/MilkTheFunk/permalink/3557228167638705/ new patent from this university] for a product that is being sold through Lallemand. [https://www.facebook.com/groups/MilkTheFunk/permalink/3657687334259454/ Update: first rejection for Lachancea LLC attempt to patent using lactic acid yeast in beer fermentation.] [https://www.facebook.com/groups/MilkTheFunk/permalink/4128426397185543/ Update: Bryan Heit disputes the patent claim by University of the Sciences in Philadelphia that the Lallemand Philly Sour is a new species of ''Lachancea''. ]|| Richard Preiss, Devin Henry, Tom Savage , Nick Impelliterri, Bryan Heit || 08/04/2016, 08/18/2016, 12/28/2017, 07/08/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1363048380390039/ 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
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1295691083792436/ 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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| [https://wwwdocs.facebookgoogle.com/groupsdocument/MilkTheFunkd/permalink/1290209587673919/?comment_id=1294236187271259&comment_tracking=%7B%22tn%22%3A%22R1%22%7D 1F2611zd7DCFG1Onch88emTCtz-7vw1RTipJRnFvviMg Data that shows a correction factor of 0.1-0.2° Plato for 0.4-1% lactic acid solutionswhen using a refactometer.] || Jeff Young || 04/28/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1279884332039778/ ''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
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1128154330546113/ Fermentation and pellicle formation with Hanseniaspora uvarum.] || Matt Humbard || 08/14/2015
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| [https://wwwdrive.facebookgoogle.com/groups/MilkTheFunk/permalink/1099521390076074/ open?id=1ztxlYGy5l7KsY_CrhkVNRDK7fQknjNkQRpqvaGrjHXc Bryan of Sui Generis Blog educates about Rhodoturulafound in Jolly Pumpkin dregs.] || Nathan Gibbon || 06/26/2015
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1085877778107102/ There's a little more to it than just homoefermentative and heterfermentative LAB.] || Dan Pixley || 06/09/2015
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! Overview !! Thread Starter !! Date
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| [https://www.facebook.com/groups/MilkTheFunk/posts/4972763806085127/ Anaerobic curing fresh hops, inspired the curing of cannabis in ethnic communities.] || Mike Karnowski || 09/12/2021
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/3569299596431562/ Exploring the potential of making a non-alcoholic sour beer using a cold extraction mash method ("kalt Auszug" in German).] || Ruth Barry || 06/07/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/3198214810206711/ 3D printed lambic/bottle basket.] || Kevin Clark || 01/12/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2953714814656713/ Experimenting with getting a kveik-fermented raw ale as clear as possible with enzymes and clarifying agents.] || Luke Van Oort || 10/04/2019
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2932190160142512/ Kräusening traditionally made Berliner Weisse at August Schell to produce faster bottle conditioning and potentially reduced THP.] || Jace Marti || 09/24/2019
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2882935991734596/ Detailed post on making Makgeolli.] || Denise McMahon Rheault || 09/01/2019
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2598642790163919/ KOJI BROS. Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.] || Jeffrey Airman || 04/07/2019
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1016710315023849/ 4 day open fermentation with Trois and Claussenii.] || John Yorger || 02/10/2015
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/990319377662943/?hc_location=ufi The birth of using probiotics to make sour beer on MTF by Josh Osborne and Devil Devin Bell.] || Josh Osborne || 01/03/2015
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! Overview !! Thread Starter !! Date
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/4709953772366133/ A passage from "The Principles and Practice of Brewing," Sykes, 1907, which explains that a combination of dry hop creep and ''Brettanomyces'' are responsible for preserving high carbonation in wooden casks.] || Gareth Young || 06/18/2021
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|[https://www.facebook.com/groups/MilkTheFunk/permalink/3361360907225433/ Write up of the fermentation process for traditional Jamaican rum, with an emphasis on aromatic mold (''Thielaviopsis ethacetica'') and ''Schizosaccharomyces pombe''.] || Cory Widmayer || 03/20/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/3196907897004069/ Benedikt Koch and Samuel Aeschlimann of Eureka Brewing blog and Blackwell Brewing in Switzerland make a traditionally inspired gose that is 100% floor-malted wheat, lautered with straw, boiled for 2 hours, and spontaneously fermented.] || Benedikt Koch || 01/11/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2489663171061882/ The story of a Norwegian reviving his father-in-law's farm and traditional brewhouse, and his journey in learning how to brew farmhouse ales the traditional way.] || Ivar A. Geithung || 01/31/2019
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1462938307067712/ Ryan Deaver's detailed report on the local/indigenous fermentationists in Benin, West /Africa, complete with images and descriptions of their fermentation processes. The first installment is about spontaneously fermented Palm Wine and the distilled version, Sodabe.] See also [http://traffic.libsyn.com/basicbrewing/bbr02-02-17palmwine.mp3 Ryan interviewed by James Spencer on BasicBrewing Radio (02/02/2017).] || Ryan Deaver || 11/08/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1404016232959920/ MTF tracks down Mike Matucheski, currently a master cheesemaker at SatoriSartori, who was a homebrewer who barrel fermented wild ale in the late 80's and early 90's in the USA before most people could taste commercial examples from Belgium.] See also the [https://fb.watch/4aN1xpDvjS/ MTF Live interview with Mike] five years later. || Dan Pixley || 09/11/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1359447674083443/ Dave Janssen's research on historical "Northern French white beers" from circa 1900.] || Dave Janssen || 07/25/2016
! Overview !! Thread Starter !! Date
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| [https://www.facebook.com/groups/MilkTheFunk/posts/4773310259363817/ Speculating about the anecdotes of perceived decreases in packaged sour beer over time (see comments by Richard Preiss).] || Danny Tindall || 07/10/2021
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/3186102348084624/ The decline of mixed fermentation and barrel aged sour beers in sales compared to kettle sours and other styles of beer in the US market.] || Mike Karnowski || 01/07/2020
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/3020061594688701/ Has kveik hit the Trough of Disillusionment?] || Alex Levy || 11/01/2019
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/ Articulating the definition of the words "landrace yeast", as is used on the wiki to describe kveik and other traditional farmhouse cultures.] || Dan Pixley || 11/28/2018
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1212505245444354/?comment_id=1212528145442064&comment_tracking=%7B%22tn%22%3A%22R%22%7D Discussion on Jester King's new coolship, discussing supplementing spontaneously inoculated wort with pure cultures versus 100% spontaneously fermented beer with comments by James Howat, James Sites, and Garrett Crowell.] || Mark B. Fry || 01/12/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1188791911149021/ Discussion on the new trend towards green bottles, which devolved into a discussion of saison/farmhouse beer history with Lars Garshol.] See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1091768724184674/ this thread started by Jeff Porn on the recent trend of using green bottles] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2967853919909469/ this thread by Tristan Stewart on purposeful bulk sun-striking.]. || James Howat || 12/04/2015
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1014121931949354/ Discussion on whether or not Lambic has to be brewed in Belgium in order to be called "Lambic".] || Devin Bell || 02/06/2015
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1181025545258991/ Discussion of what inspires us to brew funky/mixed fermentation beers.] || James Sites || 11/19/2015
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| [https://wwwdrive.facebookgoogle.com/groups/MilkTheFunk/permalink/1160612647300281/ open?id=1zHQF_1Mw9oIMSz87y7NdMrSlmh4KJr6nZ2ilgUEzHQY A microbiologist view on why using dregs is non-ideal.] || Tamir Danon || 10/08/2015
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1068323126529234/ Discussion of lactic acid production with Bryan of Sui Generis Blog and Matt Humbard, as well as why you shouldn't use WLP677 and the beginning discussions of why Lacto can't fully attenuate wort on its own. Also the source of the great Lance Shaner quote, "Agree that maths are hard."] || Lyall Anderson || 05/06/2015
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1335334873161390/ Bootleg Biology collects dregs from homebrewers at the Milk The Funk Meetup and Bottle Share at HomebrewCon 2016, and offers the mixed culture as a one time only deal to MTF'ers!] || Jeff Mello || 06/22/2016
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| [https://wwwdrive.facebookgoogle.com/groups/MilkTheFunk/permalink/1280566915304853/ open?id=1HPobc1t4l91VQ46QUTD1SxWgeNP4XzTnQT3jxlteuBc Cassie from GoodBelly drops by to say hello to MTF members, and asks for recipes for their blog.] || Cassie At GoodBelly || 04/08/2016
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