Recent content by MMarsden

Included are two of the many papers dealing with ascetic acid production w/r/t brettanomyces. If any of you have access to a university's library, you can get a lot of these online through relevant searches. Most deal with wine, though, as brett and beer has suffered a rather dark age lo this...

I'm on my phone right now, but I can link you all to an article in a scientific/oenological journal that measured brett's response to oxygen. They found that as O2 went up, so did Brett's production of acetic acid, reaching rather spectacular amounts. So, yeah, oxygenation. Probably during...