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# How does oxygen affect THP production biochemically?
# How much oxygen has an effect; is there a maximum amount of dissolved oxygen that would be insignificant in its production?
# Does [[Aging_and_Storage#Bottle_Orientation|bottle alignment orientation]] during storage have an effect?
# Does creating an [[Packaging#Acid_Shock_Starters|acid tolerance starter]] for conditioning yeast affect THP production?
# How do THP off-flavors age out of beer (hypothesis: ATHP is metabolized into ETHP by ''Brettanomyces'', or somehow chemically degraded into ETHP)?