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created section "What We Don't Know"
==Discussions==
===What We Don't Know===
# 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 bottle alignment 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)?
# Does Storage temperature play a role in the degradation of THP off-flavors?
# What genetic phenotypes determine THP production in some strains of ''Brettanomyces'' and not others?
# What role does acetic acid bacteria play in THP production?
===MTF Threads and Other Forum Posts===
Below is a list of discussions on internet forum threads that may shed light on specific strains and individual experiences. Keep in mind that many of the opinions and experiences are anecdotal, although commonalities and shared experiences may prove to be useful and accurate.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1766965029998370/ Joe Idnoni from House Cat Brewing and Brian Ogden from Attaboy Beer report that Caseinate de Potassium (a fining agent used in wine-making) was used to significantly reduce THP off-flavors in a kettle sour beer.]