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→Brewing Philosophy Discussions
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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/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/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/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/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
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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