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Old 01-15-2014, 10:37 PM   #11
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Originally Posted by GuldTuborg View Post
Botulism spore growth is inhibited by acid, oxygen, alcohol, and competing microorganisms (amongst other factors). You have three of those four (and hopefully only three) in your beer, so you're good. There's no reason to worry.

To be a little more specific, pH levels below 4.6 and alcohol levels of 4-5% and above greatly reduce risk. Other factors support suppression of botulism spores and toxins. If you want more specific data, I'm sure I can find it. Just let me know. I don't think it's worth any of your time worrying about, though.
Thanks for the info! I am new to canning and was reading about low acidic foods and Botulism. Then I started thinking about the jalapenos in my beer. Peppers are a low acidic vegetable but I didn't realize that fermented beer is actually fairly acidic.
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Old 01-15-2014, 10:44 PM   #12
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Old 01-15-2014, 10:44 PM   #13
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Thank you!
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Old 01-16-2014, 01:20 AM   #14
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Awww, ya ruined it!
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Old 01-16-2014, 01:21 AM   #15
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I gotta admit when i read this i said to myself, "Who in the world wants to dry hop with Botulism spores?"
I'm pretty sure the OP has been added to some kind of watch list.
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Old 01-16-2014, 01:52 AM   #16
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Not likely. Between being roasted and drowned in alcohol I think you are ok
This is how I want to die, but drowned in alcohol first.
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