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• Brettanomyces
  ...f residual sugars <ref>[https://www.crowdcast.io/e/IPA-Past-Present-Future/1 Ron Pattinson. "History of IPA -1700s to 2021". Doug Piper's interview with ...d Brett: Brettanomyces, taste(s) and wine/markets. New Zealand Geographer, 1– 11. https://doi.org/10.1111/nzg.12368.]</ref>. It is important to keep
  259 KB (36,098 words) - 16:40, 26 April 2024
• Saccharomyces
  ...ch?v=d5TFluCM3_4 Why do yeast cells need oxygen? | Yeast Basics 2: Lecture 1]. ...our-business%2FBioenergy%2FYeast-Micronutrient-Requirements-2017.pdf%20&cd=1&hl=en&ct=clnk&gl=us "Yeast Micronutrient and Growth Factor Requirements," b
  190 KB (27,470 words) - 15:44, 30 January 2024
• Pediococcus
  ...Seeley. 1954.]</ref><ref>[http://www.microbialcellfactories.com/content/8/1/3#B5 Pediocins: The bacteriocins of pediococci. Sources, production, proper ...coccus Cerevisiae, Journal of the American Society of Brewing Chemists, 37:1, 34-37, DOI: 10.1094/ASBCJ-37-0034.]</ref>.
  65 KB (9,445 words) - 17:16, 6 April 2024
• Lactobacillus
  ...tent/uploads/sites/8/2019/04/PI_GLOB_HarvestLB-1_718316_EN.pdf "Harvest LB-1". Chr. Hansen. Retrieved 12/19/2019.]</ref><ref>[https://www.facebook.com ...id for kettle souring and sour mash beers. Suggested for use in wort under 1-2 IBUs. Fermentation Temperature: 90-100F.
  169 KB (23,898 words) - 20:26, 9 February 2024
• Berliner Weissbier
  ...Hubbe"></ref>, and was fermented between 16-20°C <ref>[https://s3-eu-west-1.amazonaws.com/andreasdotorg-bucket/Groterjan-Doerfel.pdf Dörfel, A. Grote ...rough the first stages of fermentation. He describes the ratio as being 4:1 (yeast to lactic acid bacteria) at pitching time. After 18 hours, yeast sa
  28 KB (3,764 words) - 03:47, 29 March 2024
• Lambic
  ...bic), Girardin (lambic bag in a box) and Oud Beersel (lambic bag in a box ~1-2 years old), and De Cam Oud Lambiek (3 years old). Lambic from other produ ...lends labeled gueuze that involve blends of lambics of different ages than 1, 2 and 3 years. Not all producers follow the oude/vielle protected name des
  22 KB (3,297 words) - 20:19, 9 April 2024
• Gueuze
  ...itten geuze, is a blend of young and old [[Lambic|Lambics]] (traditionally 1 year old, 2 year old and 3 year old). Geuzes are typically highly carbonate
  3 KB (388 words) - 09:20, 11 August 2017
• Cantillon
  Cantillon reports an OG of 12.5°P (~1.050)<ref>[http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the Br ...d 3 year old lambic in order to make a gueuze is no more than 3.5 plato or 1.014 sg.
  10 KB (1,623 words) - 13:23, 15 June 2021
• Hops
  ...in, 8-12% water (after drying), 8% minerals, 3-6% polyphenols and tannins, 1-5% lipids and fatty acids, 2% monosaccharides, and 2% pectin <ref name="Alg ...rg/10.1094/TQ-55-3-1205-01.]</ref>. The higher the gravity of wort above 1.050 SG, the more proteins coagulate and drop iso-alpha acids out of solutio
  158 KB (22,837 words) - 17:05, 12 February 2024
• Crooked Stave Artisan Beer Project
  ...ing a Brett yeast starter takes longer than a Saccharomyces starter, about 1 week.
  2 KB (309 words) - 01:59, 17 March 2015
• Books
  ...ry'') || Annemüller, Manger, Lietz || June, 2008 || || || 978-3-921690-58-1 ...Sour, Funky & Spontaneous Mead Fermentations || David Doucette || January 1, 2018 || Hive Mind Publishing || 151363061X || 978-1513630618 || Learn to b
  20 KB (2,692 words) - 02:32, 16 December 2023
• Brewing Methods
  ...is transferred to the boil kettle and soured usually over the time span of 1-3 days with a pure culture, or with the wild yeast and bacteria found natur ...t on grain to quickly create acidity in a mash usually over a time span of 1-3 days. The soured wort is afterwards generally boiled to kill off the mic
  4 KB (633 words) - 15:12, 6 June 2018
• Commercial Beer Dregs Inoculation
  ...es in the beer are first reinvigorated with a small starter wort of around 1.030 gravity before it is added to the fermentation vessel. A fresh pitch o ...e pitched. Begin by making a ~100 mL DME starter of usual strength (1.030-1.040 SG) <ref name="preiss">[https://www.facebook.com/groups/MilkTheFunk/per
  22 KB (3,537 words) - 19:03, 22 April 2021
• Coolship
  ...from Jester King Brewery. Brewing Network Session Podcast. 01/30/2017. ~1:22:00 minutes in.]</ref>), and the surface area to volume ratio <ref>[http: ::Dimensions of the 36 coolship: 10' x 10' x 1.5'.
  29 KB (4,000 words) - 18:34, 14 July 2023
• Cereal Mashing
  ...at 154°F. Karnowski reported, however, the best efficiency was achieved (1.044 SG) with wheat flour at a 154°F infusion mash temperature, indicating * OG = 1.045 FG = 1.009
  12 KB (2,036 words) - 16:13, 22 May 2019
• Spontaneous Fermentation
  ...ch as "spontaneous ales" <ref>[http://www.blackprojectbeer.com/report/2015/1/28/spontaneous-vs-wild "Spontaneous vs. Wild". Black Project website. 01/ ...ttp://thebrewingnetwork.com/shows/1027/ Flat Tail on the Brewing Network, ~1:04 in]</ref>, or pulling mash runnings before full conversion without the p
  115 KB (16,374 words) - 23:13, 8 April 2024
• Mixed Fermentation
  ...tanomyces in Brewing the horse the goat and the barnyard. Chad Yakobson. 1/14/2011.]</ref>. Maintaining a [[Solera]] may be an exception to this (see ...view. Master Brewers Association of the Americas Technical Quarterly 38(1):1-9.</ref>.
  69 KB (10,521 words) - 18:51, 23 December 2023
• Butyric Acid
  ...J Med Microbiol 2010;59:141–3.]</ref><ref>[http://iai.asm.org/content/8/1/30.full.pdf Effect of Colon Flora and Short-Chain Fatty Acids on Growth In ...(such as ''C. tertium'') can survive boiling temperatures for longer than 1.5 hours <ref name="Hawthorne"></ref>.
  19 KB (2,672 words) - 18:55, 29 November 2021
• Isovaleric Acid
  ...c.za/bitstream/handle/10019.1/1239/oelofse_investigating_2008.pdf?sequence=1 Oelofse, Adriaan. Investigating the role of ''Brettanomyces'' and Dekkera
  11 KB (1,559 words) - 18:53, 23 December 2023
• YEPD
  ...of YEPD typically consists of .3% (mass/volume) yeast extract, 1% peptone, 1% glucose/dextrose, 2% agar, with the rest being distilled water. The broth version of YEPD typically contains 1% yeast extract, 2% peptone, 2% glucose/dextrose, and the rest is distilled
  871 bytes (126 words) - 10:30, 17 March 2015
• Gose
  ...ted.<ref>[http://en.wikipedia.org/wiki/Gose Wikipedia. Gose. Retrieved 4/1/2015.]</ref> ..., the original gravities seemed to become smaller at around 9-10°P (1.036-1.040 SG), although some versions were still brewed with the higher starting
  12 KB (1,671 words) - 02:34, 1 September 2020
• Mixed Cultures
  ...y/posts/400841396773252?comment_id=401027066754685&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bootleg Biology Facebook Page. 0 ...l count, viability, and contamination testing report. Recommended making a 1-2L starter.
  61 KB (8,724 words) - 13:22, 27 November 2023
• Foeder
  ...a. Retrieved 10/23/2019.]</ref>). A foeder can range in size from 600 to 1 million liters <ref>[https://nl.wikipedia.org/wiki/Rodenbach_(brouwerij) Du ...Birko chems [Birko Chemicals]. <nowiki>*</nowiki>Editor update: dosage is 1-2 ounces per gallon of 140F water; typical exposure time is 15-30 minutes,
  8 KB (1,167 words) - 18:34, 19 November 2023
• Jester King
  * OG: 1.038 * FG: .998-1.002
  5 KB (823 words) - 10:58, 13 June 2019
• 100% Brettanomyces Fermentation
  ...-6 weeks), although some people have reported faster fermentations between 1-3 weeks for some strains and conditions (lower starting gravity beers, for ...ferent pitch rates of a saison yeast resulted in around ~90% attenuation (~1.5°P final gravity). The esters were generally lower than when cofermented
  33 KB (4,590 words) - 18:38, 16 January 2023
• Boutique Yeast
  ...." <ref>[http://www.boutiqueyeast.com/ Boutique Yeast Website]. Retrieved 1/22/2015.</ref>
  836 bytes (121 words) - 01:50, 17 March 2015
• Getting Started
  ...flavor progressions to expect along the fermentation timeline. We will (1) go over a few basics about sour beer, (2) look at how time affects wild be
  10 KB (1,571 words) - 20:33, 21 May 2022
• Blending
  ...AEQAw&biw=2378&bih=1162&dpr=1 cheap plastic beakers] or a precise scale (0.1 g or better) is necessary. The taste tester should take thorough notes on ...from Jester King Brewery. Brewing Network Session Podcast. 01/30/2017. ~1:30:00 minutes in.]</ref>.
  9 KB (1,290 words) - 17:30, 30 April 2024
• Brettanomyces and Saccharomyces Co-fermentation
  ...hemadfermentationist.com/2014/09/phenols-and-brett-fruity-and-funky.html?m=1 this The Mad Fermentationist blog article]. ...individually. If adding ''Brettanomyces'' to each bottle individually, a 1 mL dosage of ''Brettanomyces'' from a starter should be enough since pitchi
  27 KB (3,789 words) - 23:07, 19 September 2022
• Turbid Mash
  ...ds of Wild Fields Brewhouse. The Session podcast interview. 01/17/2022. (~1:19:45 in).]</ref>. Matt Van Wyk from Alesong mashes 25% of the grist at a p ...c acid bacteria and ''Brettanomyces''. By the end of fermentation (nearing 1°P), these long chain sugars were mostly used up; however, there was surpri
  14 KB (2,121 words) - 23:41, 19 September 2022
• Barrel
  ...tn%22%3A%22R%22%7D Milk the Funk Facebook Oak discussion]</ref> || None || 1-3 weeks || good tannin ...6" long spiral per gallon <ref name = 'MTF Oak Discussion JB'/> || None || 1-3 weeks || Some structure, but otherwise not noticeable
  96 KB (13,800 words) - 19:55, 20 March 2024
• Tetrahydropyridine
  ...er-bottling-504468/#post6516169 Tonsmeire, Michael. Homebrewtalk.com post 1. 11/21/2014. Retrieved 3/10/2015.]</ref><ref>[https://www.facebook.com/gr ...s://digital.sonomalibrary.org/digital/collection/p15763coll33/id/34976/rec/1 Developments in the sensory, chemical and microbiological basis of mousy ta
  61 KB (8,962 words) - 01:50, 16 December 2023
• Floor Corker
  ...e correspondence with Ehren Schmidt of Toolbox Brewing Co. by Dan Pixley. 1/5/2016.</ref>. Note that this is not the same as the [https://storefront.l
  8 KB (1,136 words) - 22:36, 1 February 2021
• Podcasts
  ...ic.libsyn.com/basicbrewing/bbr03-08-12solerataste01.mp3 Solera Tasting Pt. 1] || 2012-03 || Interview with Michael Tonsmeire and Nathan Zeender. ...r own homebrew lab to analyze yeast health and count cell population (part 1) and isolating and propagating yeast and bacteria (part 2).
  94 KB (13,708 words) - 17:47, 5 May 2024
• The Rare Barrel
  Jay Goodwin released the recipes for their base wort on episodes 1 and 2 of ''The Sour Hour'' <ref>[http://www.homebrewtalk.com/showthread.php * 12° Plato (1.048 SG)
  3 KB (436 words) - 22:59, 7 July 2018
• Pellicle
  The presence of ethanol in concentrations of 1-4% encourages pellicle production in some strains of ''Acetobacter pasteuri ...=false Biology of Protozoa. D.R. Khanna. Discovery Publishing House, Jan 1, 2004. Pg 38.]</ref>, and the protein film that forms on the surface of te
  23 KB (3,481 words) - 23:02, 4 April 2023
• Titratable Acidity
  ...in wine. Roger Boulton. American Journal of Enology and Viticulture. 31(1): 76-80. 1980.]</ref>. While Total Acidity is a more accurate measurement o ...c acid. See [http://www.awri.com.au/wp-content/uploads//TN14.pdf appendix 1 in this paper] on how to convert the titratable acidity value for different
  19 KB (2,968 words) - 20:41, 27 May 2023
• Wild Yeast Isolation
  "1) Prepare wort with an OG of 1.040, with enough lactic acid added to reduce the pH to 4.5. I'll often spli 1) This works best in the spring and fall - e.g. when nighttime temperatures
  42 KB (6,197 words) - 17:02, 26 April 2024
• Flemish Red-Brown Beer
  * [https://lostbeers.com/a-small-history-of-flemish-old-brown-and-red-1 Part 1] and [https://lostbeers.com/a-small-history-of-flemish-old-brown-and-red-2/ ..."light beer" is then blended with aged Old Ale, pasteurized, and packaged (1/3 young "light beer" to 2/3 Old Ale), while the 13°P "heavy beer" is trans
  36 KB (5,373 words) - 00:53, 28 February 2023
• Alternative Bacteria Sources
  ...t/fecal flavors and aromas. To sour 5 gallons of wort with yogurt, make a 1 liter batch of unhopped starter wort the day before brew day. Add 2-4 teas ...f>[http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html?m=1 ''Brewing with Yogurt''. The Not So Professional Beer Blog. Retrieved 3/3
  35 KB (5,306 words) - 04:48, 8 January 2021
• Videos
  ...Conference/videos/881625485318972/ Matt Albrecht on Brewery Coopering Part 1] and [https://www.facebook.com/SouthernBrewersConference/videos/88162665198 * [https://www.crowdcast.io/e/saison-ale-myths-yvan-baets/1 "Saison Myths," with Yvan De Baets (08/26/2021).]
  17 KB (2,455 words) - 22:45, 3 May 2024
• Packaging
  ...mation. Each gravity point (.001) of continued fermentation yields roughly 1/2 volume of CO2 (each degree Plato yields 2 volumes of CO2) <ref>[http://br ...mixed fermentation beer with living ''Brettanomyces'' in it, an additional 1-2 months should be given after adding the fruit to ensure that the sugars f
  62 KB (9,060 words) - 19:44, 3 December 2023
• Soured Fruit Beer
  ...f96086d22829fda14923623&rgn=div5&view=text&node=27:1.0.1.1.20&idno=27#sg27.1.25_153.sg4 ''Formulas for fermented products'' on GPO.gov]. ...fter this maturation, the fruit should be added, and then aged for another 1-2 months. For a kettle sour, the same rule applies, but the time frame is
  78 KB (11,583 words) - 20:07, 25 August 2023
• FAQ
  ...n-sour/non-funky "clean" beer that finished at a really low gravity (1.004-1.000). Is there enough sugar for Brett to do its thing? ...h GoodBelly that has been stored cold, and don't bother making a starter. 1-2 shots (or 8 ounces from a 32 oz carton) is enough for ~5 gallons of wort
  37 KB (6,307 words) - 18:26, 19 April 2024
• Yeast
  ...er.com/2016/02/21/off-beat-yeasts-1-kluyveromyces-lactis/ Off Beat Yeasts #1: Kluyveromyces lactis, by Matt Humbard.]
  4 KB (592 words) - 17:54, 14 December 2016
• Gueuze and Lambic Character
  ...rivals any of the traditional Belgian gueuze examples. I know there's not 1 nail in the coffin to get there, but surely there are some things that have Without even going as far as 3 years out, what do you guys think we can do in 1 to 2 years in order to accomplish sours that more closely resemble the comp
  6 KB (879 words) - 22:29, 13 June 2019
• De Garde Brewing
  ...amook "de Garde Goes Wild in Tillamook". Gail Oberst. Beer Growler blog. 1/31/2014. Retrieved from Web Archive (03/28/2016 archive) on 08/28/2018.]</ ...e. The wort was chilled and split into food grade buckets, standardized to 1-gallon volumes for consistency. The buckets were brought to prospective loc
  24 KB (3,469 words) - 22:37, 28 August 2018
• Grain
  ...bacteria naturally found on the malt (or sprayed onto it) produces around 1% lactic acid. The wet, acidic malt is then dried which concentrates the la ...gan Hamm, and Brenton A. Frank. 2018. DOI: https://doi.org/10.1094/TQ-55-1-0305-01 .]</ref><ref>[http://masterbrewerspodcast.com/094-microbial-gluten-
  32 KB (4,425 words) - 23:01, 18 March 2022
• Brettanomyces Propagation Experiment
  ...the experiment. The results of this experiment are shown below in figures 1-3. File:Mark trent propagation1.jpg|Figure 1
  10 KB (1,514 words) - 02:52, 21 May 2020
• Microscope
  ====$1,000-$4,000 USD ====
  4 KB (493 words) - 12:41, 11 February 2020

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