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Brettanomyces and Saccharomyces Co-fermentation - Revision history
2024-03-28T23:37:10Z
Revision history for this page on the wiki
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DanABA at 05:07, 20 September 2022
2022-09-20T05:07:51Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 05:07, 20 September 2022</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.whitelabs.com/sites/default/files/belgianchart_0.pdf White Labs list of Belgian yeast strains and characteristics, including phenols/spiciness.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.whitelabs.com/sites/default/files/belgianchart_0.pdf White Labs list of Belgian yeast strains and characteristics, including phenols/spiciness.]</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* [https://beerandbrewing.com/podcast-episode-253-matt-van-wyk-and-brian-coombs-of-alesong-brewing-and-blending/ Craft Beer & Brewing Podcast Episode 253: Matt Van Wyk and Brian Coombs of Alesong (52 mins in).]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==References==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==References==</div></td></tr>
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DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=14421&oldid=prev
DanABA at 08:11, 28 June 2021
2021-06-28T08:11:45Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 08:11, 28 June 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l79" >Line 79:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===''Brettanomyces'' Strain Selection===</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===''Brettanomyces'' Strain Selection===</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[https://ir.library.oregonstate.edu/downloads/gh93h631p Riley Humbert's Bachelors thesis] reported that the ability to hyper attenuate beer in secondary fermentation of ''B. bruxellensis'' is strain dependent with some strains fermenting at a slower rate than others (this was also the case for these strains when primary fermenting wort). The fermentation rate did not correlate to phenol production; for example, one strain that produced the most 4-vinyl phenol and 4 ethyl phenol was one of the slowest fermenters. Humbert also reported that strains of ''B. bruxellensis'' isolated from beer performed better than those isolated from wine, which is in agreement with previous experiments <ref>[https://ir.library.oregonstate.edu/downloads/<del class="diffchange diffchange-inline">gh93h631 </del>Riley Humbert for the degree of Honors Baccalaureate of Science in Chemical Engineering presented on May 21, 2021. Title: Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations.]</ref>.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[https://ir.library.oregonstate.edu/downloads/gh93h631p Riley Humbert's Bachelors thesis] reported that the ability to hyper attenuate beer in secondary fermentation of ''B. bruxellensis'' is strain dependent with some strains fermenting at a slower rate than others (this was also the case for these strains when primary fermenting wort). The fermentation rate did not correlate to phenol production; for example, one strain that produced the most 4-vinyl phenol and 4 ethyl phenol was one of the slowest fermenters. Humbert also reported that strains of ''B. bruxellensis'' isolated from beer performed better than those isolated from wine, which is in agreement with previous experiments <ref>[https://ir.library.oregonstate.edu/downloads/<ins class="diffchange diffchange-inline">gh93h631p </ins>Riley Humbert for the degree of Honors Baccalaureate of Science in Chemical Engineering presented on May 21, 2021. Title: Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations.]</ref>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==See Also==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==See Also==</div></td></tr>
</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=14416&oldid=prev
DanABA: /* Brettanomyces Strain Selection */
2021-06-28T05:48:44Z
<p><span dir="auto"><span class="autocomment">Brettanomyces Strain Selection</span></span></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 05:48, 28 June 2021</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===''Brettanomyces'' Strain Selection===</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===''Brettanomyces'' Strain Selection===</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[https://ir.library.oregonstate.edu/downloads/gh93h631p Riley Humbert's Bachelors thesis] reported that the ability to hyper attenuate beer in secondary fermentation of ''B. bruxellensis'' is strain dependent with some strains fermenting at a slower rate than others (this was also the case for these strains when primary fermenting wort). The fermentation rate did not correlate to phenol production; for example, one strain that produced the most 4-vinyl phenol and 4 ethyl phenol was one of the slowest fermenters <ref>[https://ir.library.oregonstate.edu/downloads/gh93h631 Riley Humbert for the degree of Honors Baccalaureate of Science in Chemical Engineering presented on May 21, 2021. Title: Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations.]</ref>.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[https://ir.library.oregonstate.edu/downloads/gh93h631p Riley Humbert's Bachelors thesis] reported that the ability to hyper attenuate beer in secondary fermentation of ''B. bruxellensis'' is strain dependent with some strains fermenting at a slower rate than others (this was also the case for these strains when primary fermenting wort). The fermentation rate did not correlate to phenol production; for example, one strain that produced the most 4-vinyl phenol and 4 ethyl phenol was one of the slowest fermenters<ins class="diffchange diffchange-inline">. Humbert also reported that strains of ''B. bruxellensis'' isolated from beer performed better than those isolated from wine, which is in agreement with previous experiments </ins><ref>[https://ir.library.oregonstate.edu/downloads/gh93h631 Riley Humbert for the degree of Honors Baccalaureate of Science in Chemical Engineering presented on May 21, 2021. Title: Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations.]</ref>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==See Also==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==See Also==</div></td></tr>
</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=14414&oldid=prev
DanABA: /* Effects of Saccharomyces Strain Selection and Staggered vs Co-Pitch */
2021-06-28T05:38:43Z
<p><span dir="auto"><span class="autocomment">Effects of Saccharomyces Strain Selection and Staggered vs Co-Pitch</span></span></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 05:38, 28 June 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l77" >Line 77:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>See also:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>See also:</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.youtube.com/watch?v=IudVmYyWXss Presentation from Caroline Tyrawa via Escarpment Laboratories Crowdcast video.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.youtube.com/watch?v=IudVmYyWXss Presentation from Caroline Tyrawa via Escarpment Laboratories Crowdcast video.]</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">===''Brettanomyces'' Strain Selection===</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[https://ir.library.oregonstate.edu/downloads/gh93h631p Riley Humbert's Bachelors thesis] reported that the ability to hyper attenuate beer in secondary fermentation of ''B. bruxellensis'' is strain dependent with some strains fermenting at a slower rate than others (this was also the case for these strains when primary fermenting wort). The fermentation rate did not correlate to phenol production; for example, one strain that produced the most 4-vinyl phenol and 4 ethyl phenol was one of the slowest fermenters <ref>[https://ir.library.oregonstate.edu/downloads/gh93h631 Riley Humbert for the degree of Honors Baccalaureate of Science in Chemical Engineering presented on May 21, 2021. Title: Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations.]</ref>.</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==See Also==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==See Also==</div></td></tr>
</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=13992&oldid=prev
DanABA: /* Brewing Methods */
2021-01-13T16:59:14Z
<p><span dir="auto"><span class="autocomment">Brewing Methods</span></span></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| Inoculation timing || After ''Saccharomyces'' has finished fermentation  || At the start of Fermentation || The timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss.  Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''.  06/04/2018.]</ref>.  </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| Inoculation timing || After ''Saccharomyces'' has finished fermentation  || At the start of Fermentation || The timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss.  Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''.  06/04/2018.]</ref>.  </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">See also [https://brulosophy.com/2021/01/11/impact-of-co-pitching-brettanomyces-and-saccharomyces-in-a-british-ale-exbeeriment-results/ this blind triangle test] from the Brülosophy blog (keep in mind that the results of this blind triangle test were from one person, so this should not be considered a statistically sound test).</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| ''Brettanomyces'' Inoculation cell count  || Lower cell count or higher cell count  || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor.  See [[Brettanomyces secondary fermentation experiment]].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| ''Brettanomyces'' Inoculation cell count  || Lower cell count or higher cell count  || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor.  See [[Brettanomyces secondary fermentation experiment]].</div></td></tr>
</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=13991&oldid=prev
DanABA: /* Brewing Methods */
2021-01-13T01:48:43Z
<p><span dir="auto"><span class="autocomment">Brewing Methods</span></span></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 01:48, 13 January 2021</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>! Technique !! More Funk !! Less Funk !! Note</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>! Technique !! More Funk !! Less Funk !! Note</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| Inoculation timing || After ''Saccharomyces'' has finished fermentation  || At the start of Fermentation || The timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss.  Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''.  06/04/2018.]</ref>. See also [https://brulosophy.com/2021/01/11/impact-of-co-pitching-brettanomyces-and-saccharomyces-in-a-british-ale-exbeeriment-results/ this blind triangle test] from the Brülosophy blog (keep in mind that the results of this blind triangle test were from one person, so this should not be considered a statistically sound test).</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| Inoculation timing || After ''Saccharomyces'' has finished fermentation  || At the start of Fermentation || The timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss.  Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''.  06/04/2018.]</ref>.  </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>See also [https://brulosophy.com/2021/01/11/impact-of-co-pitching-brettanomyces-and-saccharomyces-in-a-british-ale-exbeeriment-results/ this blind triangle test] from the Brülosophy blog (keep in mind that the results of this blind triangle test were from one person, so this should not be considered a statistically sound test).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| ''Brettanomyces'' Inoculation cell count  || Lower cell count or higher cell count  || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor.  See [[Brettanomyces secondary fermentation experiment]].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| ''Brettanomyces'' Inoculation cell count  || Lower cell count or higher cell count  || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor.  See [[Brettanomyces secondary fermentation experiment]].</div></td></tr>
</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=13990&oldid=prev
DanABA at 01:48, 13 January 2021
2021-01-13T01:48:19Z
<p></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 01:48, 13 January 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l12" >Line 12:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>! Technique !! More Funk !! Less Funk !! Note</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>! Technique !! More Funk !! Less Funk !! Note</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| Inoculation timing || After ''Saccharomyces'' has finished fermentation  || At the start of Fermentation || The timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss.  Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''.  06/04/2018.]</ref>. See also [https://brulosophy.com/2021/01/11/impact-of-co-pitching-brettanomyces-and-saccharomyces-in-a-british-ale-exbeeriment-results/ this blind triangle test] from the Brülosophy blog.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| Inoculation timing || After ''Saccharomyces'' has finished fermentation  || At the start of Fermentation || The timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss.  Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''.  06/04/2018.]</ref>. See also [https://brulosophy.com/2021/01/11/impact-of-co-pitching-brettanomyces-and-saccharomyces-in-a-british-ale-exbeeriment-results/ this blind triangle test] from the Brülosophy blog <ins class="diffchange diffchange-inline">(keep in mind that the results of this blind triangle test were from one person, so this should not be considered a statistically sound test)</ins>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| ''Brettanomyces'' Inoculation cell count  || Lower cell count or higher cell count  || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor.  See [[Brettanomyces secondary fermentation experiment]].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| ''Brettanomyces'' Inoculation cell count  || Lower cell count or higher cell count  || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor.  See [[Brettanomyces secondary fermentation experiment]].</div></td></tr>
</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=13984&oldid=prev
DanABA at 09:05, 12 January 2021
2021-01-12T09:05:18Z
<p></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 09:05, 12 January 2021</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| Inoculation timing || After ''Saccharomyces'' has finished fermentation  || At the start of Fermentation || The timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss.  Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''.  06/04/2018.]</ref>. <del class="diffchange diffchange-inline"> </del></div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| Inoculation timing || After ''Saccharomyces'' has finished fermentation  || At the start of Fermentation || The timing of the ''Brettanomyces'' pitch may not have a significant effect a lot of the time; pending data from George Van Der Merwe or another source of scientific data <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2103639509664252/?comment_id=2117621214932748&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss.  Milk The Funk Facebook thread on co-pitching versus subsequent pitching of ''Brettanomyces''.  06/04/2018.]</ref>. <ins class="diffchange diffchange-inline">See also [https://brulosophy.com/2021/01/11/impact-of-co-pitching-brettanomyces-and-saccharomyces-in-a-british-ale-exbeeriment-results/ this blind triangle test] from the Brülosophy blog.</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| ''Brettanomyces'' Inoculation cell count  || Lower cell count or higher cell count  || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor.  See [[Brettanomyces secondary fermentation experiment]].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| ''Brettanomyces'' Inoculation cell count  || Lower cell count or higher cell count  || Higher cell count or lower cell count|| Although more data is needed, pitching rate of ''Brettanomyces'' may not have a measured impact on beer flavor.  See [[Brettanomyces secondary fermentation experiment]].</div></td></tr>
</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=13613&oldid=prev
DanABA at 20:59, 19 July 2020
2020-07-19T20:59:30Z
<p></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 20:59, 19 July 2020</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Effects of ''Saccharomyces'' Strain Selection and Staggered vs Co-Pitch==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Effects of ''Saccharomyces'' Strain Selection and Staggered vs Co-Pitch==</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Anecdotally, brewers often claim that the primary strain of ''S. cerevisiae'' makes a difference when co-fermented with ''Brettanomyces''<del class="diffchange diffchange-inline">, however</del>, until recently, there has been limited scientific analysis to back this claim, and some brewers might disagree with this claim.  Similar differences in anecdotal experiences have been shared by brewers in regards to co-pitching ''Saccharomyces'' and ''Brettanomyces'' at the same time, or adding the ''Brettanomyces'' pitch after the ''Saccharomyces'' fermentation has finished (often called a "staggered pitch").</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Anecdotally, brewers often claim that the primary strain of ''S. cerevisiae'' makes a difference when co-fermented with ''Brettanomyces''<ins class="diffchange diffchange-inline">.  However</ins>, until recently, there has been limited scientific analysis to back this claim, and some brewers might disagree with this claim.  Similar differences in anecdotal experiences have been shared by brewers in regards to co-pitching ''Saccharomyces'' and ''Brettanomyces'' at the same time, or adding the ''Brettanomyces'' pitch after the ''Saccharomyces'' fermentation has finished (often called a "staggered pitch").</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===Review of Scientific Analysis===</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===Review of Scientific Analysis===</div></td></tr>
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DanABA
http://www.milkthefunk.com/w/index.php?title=Brettanomyces_and_Saccharomyces_Co-fermentation&diff=13475&oldid=prev
DanABA at 23:17, 22 May 2020
2020-05-22T23:17:25Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 23:17, 22 May 2020</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>See also:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>See also:</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* [https://www.masterbrewerspodcast.com/062 Interview with Nick Mader on the MBAA podcast.]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [[Brettanomyces_secondary_fermentation_experiment|''Brettanomyces'' secondary pitch rate experiment by Lance Shaner and Richard Preiss.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [[Brettanomyces_secondary_fermentation_experiment|''Brettanomyces'' secondary pitch rate experiment by Lance Shaner and Richard Preiss.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [[Mixed_Fermentation#Staggered_Versus_Co-Pitching|Mixed Fermentation Staggered vs Co-pitching]].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [[Mixed_Fermentation#Staggered_Versus_Co-Pitching|Mixed Fermentation Staggered vs Co-pitching]].</div></td></tr>
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DanABA