13,591
edits
Changes
added thread to Unique Processes on Glutent Free sour
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1763857250309148/ A Belgian lambic blender inquires about ethyl acetate and acetic acid formation during fruit maceration, and using a punchdown to resolve any issues.] || Raf Soef || 08/07/2017
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1764984243529782/ A homebrewer with 110 gallons of sour/Brett beer split across 22 carboys details his experience with THP, acetic acid, and blending.] || Robert Neuhaus || 07/22/2017
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1742361882458685/ Gluten free sour brewing.] || Joe Morris || 07/02/2017
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1744640595564147/ Discussions on how colder temperatures affect ''Brettanomyces'' fermentation, including historical perspectives on one ~100 year old Czech beer that had ''Brettanomyces'' and acetic acid in it.] || Dave Janssen || 06/12/2017