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* [http://www.homebrewtalk.com/f127/cheerios-character-after-bottling-504468/ Homebrewtalk thread started by "loctones", comments by Michael Tonsmeire.]
* [http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1277680358 Babblebelt thread with comments by Chad Yakobson.]
* [http://www.themadfermentationist.com/2013/09/dry-hopped-sour-two-ways.html Michael Tonsmeire observes that adding fresh Saccharomyces at bottling time seems to reduce THP production, versus force carbonating.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1053676244660589/?comment_id=1053736761321204&offset=0&total_comments=30&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Richie Preiss suggests that there is no difference in how long it takes to age out THP between storing the beer at room temperature or refrigeration temperature based on a side by side test that he did.]