13,589
edits
Changes
no edit summary
See also:
* [https://www.milkthefunk.live/podcast/2021/2/26/episode-012-dr-bryan-heit-of-sui-generis-brewing-blog-joins-us-to-talk-philly-sour MTF The Podcast episode #012 with Dr. Bryan Heit on Philly Sour]. Also see [http://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour/ his deep dive] blog article on the biology of this product and strategies for repitching it.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on ''Lachancea thermotolerans'' that can produce significant lactic acid without modification.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/ MTF thread] on an application from John Sheppard, Robert Dunn, Anne Madden from North Carolina State University to patent pitching this yeast into wort, which prevents other yeast labs from offering any other strains of this species and also prevents brewers from using this species from other sources. [https://www.facebook.com/groups/MilkTheFunk/permalink/1808645679163638/ A follow up post on 09/01/2017] discusses Sheppard and Madden opening a business that claims patent on this yeast, and restricts competing breweries/yeast companies from using it. [https://www.facebook.com/groups/MilkTheFunk/permalink/1933990046629200/ University of Sciences Philidelphia], via Matthew J. Farber's work, is also trying to claim patent on this process.