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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

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