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added FSF "Scientific research on how thiols from hops create aromatic compounds, and how different strains/species of yeast produce them."
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1373899592638251/ Scientific research on how thiols from hops create aromatic compounds, and how different strains/species of yeast produce them.] || James Sites || 08/12/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1362220137139530/ Part 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1362220513806159/ Part 2] of a scientist discussing his findings with ''Brettanomyces'' and lactic/acetic acid production: more accurately counting pseudohyphal cells using fluorescence capability of a Cellometer, developing a better way that [[Titratable Acidity]] to measure acids using HPLC/UPLC-ELSD (TA measurements can be skewed by the presence of other acids), and an interesting observation that ''Brettanomyces'' cultures contaminated with a small cell count of ''S. cerevisiae'' responded differently to aeration. By not aerating, the ''Saccharomyces'' grew more rapidly and sugar was consumed at a faster rate, and by aerating the ''Saccharomyces'' growth was limited which allowed the ''Brettanomyces'' to out-compete it (and sugar was consumed at a slower rate). || Brian Martyniak || 07/29/2016