Page history
12 February 2018
3 February 2018
14 January 2018
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m+110
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m+115
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m+56
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m-56
Created section "Quality Assurance and Avoiding Cross Contamination"
+221
26 December 2017
20 December 2017
19 December 2017
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m+187
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m+62
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m+2
added new section "Storing a Yeast Cake or Sample"
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15 December 2017
8 November 2017
22 October 2017
28 September 2017
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m-32
updated yeast cake info under Secondary Fermentation
m+287
italics for Brettanomyces
m+4
15 September 2017
28 August 2017
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m-39
adeed presentation link to SBC 2017 on quick souring to "Less tahn 3 months" section
+198
1 August 2017
changed all occurences of the word "bugs" to "microbes" or something else with more dignity
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m+4
italics markup
m+4
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m+54
updated for Brettanomyces and Saccharomyces Co-fermentation
+22
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m+14
updates to third paragraph in intro
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m+4
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m+15
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m-5
renamed header
m+3
re-wrote intro paragraphs for (hopefully) better logical separation of beer types and definitions
+1,132
31 July 2017
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m+59
updated introduction page for category explanations
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m+98
added section "Souring Without ''Brettanomyces''"
+662