Revision history of "MTF Thread Highlights"

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  • (cur | prev) 19:05, 11 July 2017‎ DanABA (talk | contribs)‎ . . (38,847 bytes) (+256)‎ . . (added under Microbiology and Science "Culturing Brettanomyces from ~40 year old commercial German Berliner Weisse bottles.")
  • (cur | prev) 19:56, 6 July 2017‎ DanABA (talk | contribs)‎ m . . (38,591 bytes) (+160)‎
  • (cur | prev) 18:22, 4 July 2017‎ DanABA (talk | contribs)‎ . . (38,431 bytes) (+303)‎ . . (added to Unique Processes "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.")
  • (cur | prev) 20:24, 26 June 2017‎ DanABA (talk | contribs)‎ m . . (38,128 bytes) (+13)‎
  • (cur | prev) 17:51, 14 June 2017‎ DanABA (talk | contribs)‎ . . (38,115 bytes) (+559)‎ . . (added to Philosophy "Bryan of Sui Generis Blog schools us on how ''Lactobacillus'' protease works to reduce head retention proteins, techniques to prevent this, and counters certain claims about long cold lactic fermentation to maintain head forming pr...)
  • (cur | prev) 11:37, 8 June 2017‎ DanABA (talk | contribs)‎ . . (37,556 bytes) (+304)‎ . . (added to Brewing Philosophy "Who here does dirty and clean beers on the same gear in a commercial brewery")
  • (cur | prev) 11:14, 2 June 2017‎ DanABA (talk | contribs)‎ m . . (37,252 bytes) (+17)‎
  • (cur | prev) 11:14, 2 June 2017‎ DanABA (talk | contribs)‎ . . (37,235 bytes) (+379)‎ . . (added to Microbiology and Science: "Discussion and debate on whether ''Pediococcus'' based beers are more "complex" than kettle soured beers, and an informed debate on the science of boiling secondary metabolites and their volatility.")
  • (cur | prev) 16:22, 14 May 2017‎ DanABA (talk | contribs)‎ . . (36,856 bytes) (+230)‎ . . (added under History "Traditional Thai Sahto (fermented rice wine) and the distilled version lao Khao, fermented with balls of dried yeast.")
  • (cur | prev) 12:04, 12 May 2017‎ DanABA (talk | contribs)‎ . . (36,626 bytes) (+360)‎ . . (added new FSF "Bryan of Sui Generis blog and Devin Henry, shares their discovery that White Labs WLP648 Brettanomyces bruxellensis Trois Vrai contains two closely related ''Brettanomyces bruxellensis'' strains, but have two very different flavor profil...)
  • (cur | prev) 17:07, 25 April 2017‎ DanABA (talk | contribs)‎ m . . (36,266 bytes) (-1)‎ . . (typos)
  • (cur | prev) 17:43, 22 April 2017‎ DanABA (talk | contribs)‎ . . (36,267 bytes) (+254)‎ . . (added FSF "Results of an experiment at Blue Owl Brewing that analyzed populations of microbes and acid formation in wort soured from different grain sources")
  • (cur | prev) 11:29, 18 April 2017‎ DanABA (talk | contribs)‎ . . (36,013 bytes) (+313)‎ . . (added under Microbiology and Science "Small DIY yeast propogation setup for 60bbl batches of beer, examples of other cheap/DIY yeast propogation systems for small breweries, and challenges of fed-batch culturing explained by Richard Preiss.')
  • (cur | prev) 16:45, 9 April 2017‎ DanABA (talk | contribs)‎ . . (35,700 bytes) (+267)‎ . . (added link to " Write up and links to infomration about "Chhang", a barley based fermented beverage made all around Tibet and the Himalayas. This version is made in Ladakhi.")
  • (cur | prev) 11:30, 7 April 2017‎ DanABA (talk | contribs)‎ . . (35,433 bytes) (+173)‎ . . (added to Beer history and Culture "Tips on brewing Lichtenhainer from Kristen England and others.")
  • (cur | prev) 11:54, 31 March 2017‎ DanABA (talk | contribs)‎ . . (35,260 bytes) (+311)‎ . . (added a FSF: A poster presentation of one lab's work to transfer the gene that produces phenols in ''Brettanomyces'' to ''E. coli'' for the purpose of researching the enzyme (phenolic acid decarboxylase) that produces phenols.)
  • (cur | prev) 15:38, 25 March 2017‎ DanABA (talk | contribs)‎ . . (34,949 bytes) (+420)‎ . . (added to Unique Processes "Primitive Beer Project up in woodlands near Nymans Sussex. Day 1: tapping birch trees for sap, smoking 2kg malt with sweet chestnut. Day 2: collecting juniper, Brewing the beer with stream water collected and filtered on site...)
  • (cur | prev) 15:53, 14 March 2017‎ DanABA (talk | contribs)‎ m . . (34,529 bytes) (+25)‎
  • (cur | prev) 14:11, 14 March 2017‎ DanABA (talk | contribs)‎ . . (34,504 bytes) (+263)‎ . . (added to Unique Processes "Experimenting with funky cider in a solera system, along with tips on blending funky/sour cider and dealing with malolactic fermentation.")
  • (cur | prev) 00:56, 8 March 2017‎ DanABA (talk | contribs)‎ m . . (34,241 bytes) (-1)‎
  • (cur | prev) 00:55, 8 March 2017‎ DanABA (talk | contribs)‎ . . (34,242 bytes) (+225)‎ . . (added under History and Culture "Exploring spontaneously fermented banana and coconut water wine on the island of Rarotonga, in the Cook Islands.")
  • (cur | prev) 12:24, 3 March 2017‎ DanABA (talk | contribs)‎ m . . (34,017 bytes) (0)‎
  • (cur | prev) 12:24, 3 March 2017‎ DanABA (talk | contribs)‎ . . (34,017 bytes) (+125)‎ . . (updated Dara's link)
  • (cur | prev) 15:18, 2 March 2017‎ DanABA (talk | contribs)‎ m . . (33,892 bytes) (+109)‎
  • (cur | prev) 13:38, 2 March 2017‎ DanABA (talk | contribs)‎ . . (33,783 bytes) (+280)‎ . . (added to Microbiology and Science: "Data points on dissolved oxygen in wort that has been cooled over night in a homebrew kettle.")
  • (cur | prev) 12:58, 2 March 2017‎ DanABA (talk | contribs)‎ . . (33,503 bytes) (+223)‎ . . (added secondary thread to " Example of GM yeast that glows in the dark, and discussions of GM and intellectual property of resulting microorganisms.")
  • (cur | prev) 17:50, 28 February 2017‎ DanABA (talk | contribs)‎ . . (33,280 bytes) (+159)‎ . . (added old thread "4 day open fermentation with Trois and Claussenii.")
  • (cur | prev) 18:08, 17 February 2017‎ DanABA (talk | contribs)‎ . . (33,121 bytes) (+186)‎ . . (added FSF A review of the role of glycerol in sour beer, with a few answers and many questions.)
  • (cur | prev) 22:19, 2 February 2017‎ DanABA (talk | contribs)‎ . . (32,935 bytes) (+145)‎ . . (updated " 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 dis...)
  • (cur | prev) 22:17, 2 February 2017‎ DanABA (talk | contribs)‎ m . . (32,790 bytes) (+65)‎
  • (cur | prev) 22:16, 2 February 2017‎ DanABA (talk | contribs)‎ . . (32,725 bytes) (+171)‎ . . (updated description of "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''. Also ''Schizosaccharomyces Japonicus''.")
  • (cur | prev) 01:01, 31 January 2017‎ DanABA (talk | contribs)‎ . . (32,554 bytes) (+193)‎ . . (added links to other Amphora threads to hte Eccentric Beekeper link)
  • (cur | prev) 12:56, 25 January 2017‎ DanABA (talk | contribs)‎ . . (32,361 bytes) (+345)‎ . . (added under history and culture: "Discussion on Belgian Wits historically being very young spontaneously fermented beer, with links from Yvan de Baets, references to "Brewing With Wheat", Ron Pattinson references, and a link to Mike Karnowski's recreat...)
  • (cur | prev) 00:14, 25 January 2017‎ DanABA (talk | contribs)‎ . . (32,016 bytes) (+201)‎ . . (added to Unique Processes: A possible answer to the mysterious NHC 2016 (first round at Nashville) "Green Sour Beer".)
  • (cur | prev) 15:39, 19 January 2017‎ DanABA (talk | contribs)‎ . . (31,815 bytes) (+236)‎ . . (added under Philosophy "MTF helps Josh identify the owner of and take action against a fake website pretending to sell oak barrels to rip people off.')
  • (cur | prev) 11:55, 18 January 2017‎ DanABA (talk | contribs)‎ . . (31,579 bytes) (+447)‎ . . (added under History "English translation of several 1800's texts about how Gose was made by forming a "thick layer of mold" on top, and bottled in longneck bottles so that the yeast pellicle would dry out to trap the CO2 instead of using corks. Also i...)
  • (cur | prev) 14:08, 17 January 2017‎ DanABA (talk | contribs)‎ m . . (31,132 bytes) (+1)‎ . . (fixed typo)
  • (cur | prev) 14:07, 17 January 2017‎ DanABA (talk | contribs)‎ . . (31,131 bytes) (+306)‎ . . (added under Unique Processes "Testing lactic acid producing yeasts sourced by Dr. Matt Bochman ''Hanseniaspora vineae'', ''Wickerhamomyces anomalus'', and ''Lachancea fermentati'', along with ''Schizosaccharomyces Japonicus''.")
  • (cur | prev) 11:33, 17 January 2017‎ DanABA (talk | contribs)‎ . . (30,825 bytes) (+249)‎ . . (added to Unique Processes "Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and ''B. bruxellensis''.')
  • (cur | prev) 11:26, 17 January 2017‎ DanABA (talk | contribs)‎ m . . (30,576 bytes) (+1)‎ . . (fixed typo)
  • (cur | prev) 00:51, 16 January 2017‎ DanABA (talk | contribs)‎ m . . (30,575 bytes) (+121)‎
  • (cur | prev) 00:48, 16 January 2017‎ DanABA (talk | contribs)‎ . . (30,454 bytes) (+250)‎ . . (added to History "Tony Yates in Norway videos brewing a traditional Norwegian farmhouse ale, and splits the batch with several kveik yeasts.")
  • (cur | prev) 17:11, 13 January 2017‎ DanABA (talk | contribs)‎ . . (30,204 bytes) (+179)‎ . . (added "Brendan Palfreyman helps "Milk The Funk" become a registered trademark.")
  • (cur | prev) 11:45, 13 January 2017‎ DanABA (talk | contribs)‎ . . (30,025 bytes) (+336)‎ . . (added to FSF "A look at recent studies that show that lactic acid promotes stuck wine fermentations by altering the genetic phenotype of yeast to ferment multiple classes of sugars at the same time (as opposed to preferring glucose first).')
  • (cur | prev) 23:10, 12 January 2017‎ DanABA (talk | contribs)‎ . . (29,689 bytes) (+228)‎ . . (added to History "Translation of a text from A. Dörfel written in 1947 about the creation of Berliner Weisse (process portion only).")
  • (cur | prev) 16:32, 5 January 2017‎ DanABA (talk | contribs)‎ . . (29,461 bytes) (+209)‎ . . (added thread "Ehren Schmidt from Toolbox Brewing Co. finds Rhodotorula, a potential pathogen, in fermented beer.")
  • (cur | prev) 17:24, 29 December 2016‎ DanABA (talk | contribs)‎ . . (29,252 bytes) (+306)‎ . . (added under General "Subthread that contains other links to discussions regarding the attenuation ability of WLP645, and contamination issues in the vials themselves.')
  • (cur | prev) 17:08, 11 December 2016‎ DanABA (talk | contribs)‎ . . (28,946 bytes) (+217)‎ . . (added to History "A kveik ring from Vågå, Norway that hasn't been used since WWII, and attempts to culture yeast from it.")
  • (cur | prev) 16:17, 9 December 2016‎ DanABA (talk | contribs)‎ . . (28,729 bytes) (+272)‎ . . (added under History "Discussing a YouTube video of Finnish brewers brewing a traditional Sahti, including translation of the process portions by Teemu Halonen.')
  • (cur | prev) 14:16, 23 November 2016‎ DanABA (talk | contribs)‎ . . (28,457 bytes) (+244)‎ . . (added under Microbiology and Sciences " In depth biology regarding the "myth" that ''Brettanomyces'' produces more CO2 per volume of sugar metabolized versus ''Saccharomyces''.')
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