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added to Microbiology and Science: "Data points on dissolved oxygen in wort that has been cooled over night in a homebrew kettle."
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| [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.] || Andres Edward Cruz || 03/02/2017
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| [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