13,592
edits
Changes
m
no edit summary
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1599584193403122/?comment_id=1599693336725541&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Data points on dissolved oxygen in wort that has been cooled over night in a homebrew kettle, with questioning of the reported results by Bryan of Sui Generis based on how much O2 can dissolve in water.] || Andres Edward Cruz || 03/02/2017
|-
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1490830547611821/ Evidence that shows that WLP099 is a wine strain that does not ferment maltotiose, and that vials contains contain a second yeast that could be ''Saccharomyces cerevisiae'' var ''diastaticus''.] See also [https://www.whitelabs.com/yeast-bank/wlp099-super-high-gravity-ale-yeast White labs website]. || Kristoffer Krogerus || 12/06/2016
|-
| [https://www.facebook.com/groups/MilkTheFunk/permalink/1457271340967742/ Justin Amaral reports his experience with yeasts sent to him by Dr. Matt Bochman at Wild Pitch Yeast: ''Hanseniaspora vineae'', ''Wickerhamomyces anomalus'', and ''Lachancea fermentati'' which are believed to produce significant levels of lactic acid. Also ''Schizosaccharomyces Japonicus''. Scroll down for comments by Dr. Bochman himself, as well as skeptical debate of the idea that these species produce significant lactic acid by Bryan of Sui Generis blog.] || Justin Amaral || 11/02/2016