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* [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.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1149568535071359/?comment_id=1159597500735129&offset=0&total_comments=17&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kyle Weniger from Joseph James Brewing Co noticed significantly improved THP reduction storing a split batch of beer at room temperature versus storing cold.]
* [http://www.stitcher.com/podcast/the-brewing-network/the-sour-hour/e/the-sour-hour-episode-8-37471621 Chad Yakobson on The Sour Hour, 3/11/2015 (around 50 minute mark) - indicates that he has been researching THP for 2 years, and is continuing this research. Little else is mentioned.]