Difference between revisions of "MTF Thread Highlights"
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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 | | [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/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 || | + | | [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 | | [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/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''.] | [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 || 08/04/2016, 08/18/2016, 12/28/2017, 07/08/2020 | + | || 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/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 | ||
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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 | | [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/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 | |[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/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 | | [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 | + | | [https://www.facebook.com/groups/MilkTheFunk/permalink/1404016232959920/ MTF tracks down Mike Matucheski, currently a master cheesemaker at Sartori, 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 | | [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 | ||
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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 | | [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 |
Revision as of 21:06, 14 September 2021
This page is a dedicated archive to threads on the MTF Facebook group that we feel stand out and are worth remembering and reviewing. Keep in mind that only group members can view these threads.
Contents
General Discussions
A general bucket of funky threads.
Funky Science Fridays
James Sites might have started Funky Science Friday, but MTF milked it (thanks, James)!
Microbiology and Science
It's not Funky Science Friday, but it's still pretty geeky.
Unique Processes
These processes may or may not make good beer, but they get an A+ for creativity!
Beer History and Culture
Research and thoughts on how beer was made back in the day, as well as cultural alcoholic mixed fermentation.
Brewing Philosophy Discussions
Informed, controversial, opinionated, discussions on sour and funky brewing processes and industry.
MTF Community
Posts that make us proud to be a part of the MTF community. See also MTF Community Projects.