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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/permalinkposts/32981772568771326294804440547717/ Detailed process for isolating multiple strains Dr. Bryan Heit finds research that supports the root system of yeast plants (rhizosphere) as being the natural habitat of ''Brettanomyces'', and links to his experiments to isolate ''Brettanomyces'' from a the root system of plants.] || Dr. Bryan Heit || 11/02/2022|-| [https://www.facebook.com/groups/MilkTheFunk/posts/6030502643644566/ A project involving many breweries and labs in Brazil to ferment mixed culture fermentation beer with microorganisms grown from Manipueira, the liquid that comes out of manioc at the goal time of characterizing each individually for a more controlled mixed fermentationpressing that is made to produce the manioc flour.] || Ruth Barry Diego Simão Rzatki || 008/2306/20202022
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| [https://www.facebook.com/groups/MilkTheFunk/posts/5243545552340283/ Discussing urea contained in some yeast nutrient products and in sour beer, and its break down to ethyl carbamate, a known carcinogen.] || Dan Pixley/Mark Price || 12/03/2021|-| [https://www.facebook.com/groups/MilkTheFunk/permalink/4164855976875918/ Q&A on how to hybridize yeast without genetic engineering.] || Richard Preiss || 12/21/2020 |-| [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|-| [https://www.facebook.com/groups/MilkTheFunk/permalink/2886683418026520/ A light chemistry discussion on why citric acid brghtens brightens 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
[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
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| [https://www.facebook.com/groups/MilkTheFunk/posts/5323209771040527 Carbo wine fermented with Tormodgarden kveik (original culture).] || Amit Jacob || 12/23/2021
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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/posts/6526901467338012/ A discussion about Raf Meert's new book that argues for a more historically based narrative for lambic and gueuze, "Lambic - The Untamed Brussels Beer Origin, Evolution, and Future".] || Dan Pixley || 01/14/2023
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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
| [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]. See also this thread [https://www.facebook.com/groups/MilkTheFunk/posts/7347029995325151/ by Bob Sylvester on a direct reference to Saison Dupont's take on green bottles.]. || 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