Originally Posted by carlk47
I don't think anyone could respond and say "yes its perfectly safe", because I'm not sure that anyone has found definitive evidence either way(from my limited reading on the subject). Although I can say that if you read the Aussiehomebrewers forum, they have been no-chill brewing for years and it's fairly widespread over there due to water constraints. I'd have to believe that if there were a major issue it would have been brought to light at this point. I've heard of aussie brewers storing wort up to a year.. not that I plan to do that, but it's nice to know its been done.
I have read their forum extensively in the past. The vast majority of No-Chill brewers pitch soon after brewing, usually the next day.
The danger (admitedly low) with a 3 month delay is that can be enough time for a slow growing bacteria to emit toxins.
>>So I have to ask- Is "long" duration no-chill brewing any riskier than say, wild fermenting or tasting an infected batch?
"Wild fermenting" lets bacteria and yeast start consuming your wort in the presence of Oxygen. You may get some unpleasant tasting beer but it wont contain botulism toxin.
Infected beer is typically infected with micro-organisms that make the beer unpleasant to drink, but not highly toxic. Of course if its infected with Samonella you will get sic, but thats not what beer is usually infected with.
>> (RM-MN) Since wort is naturally acidic, it prevents botulin spores from growing in it.
Wort does NOT have a low enough pH to inhibit the growth of Botulism. A wort with a pH of 5.5 at room temperature is not the same as a pH of 4.2
> (Epimetheus) .No-chill is safe as other methods and creates a good product even after several months.
Thats not true, there is a slight risk of botulism because the heat will not necessarily kill spores.
The Botulism risk of No-Chill is not the next day use, it's the use in 3-4+ months. I'm not saying its likely, its probably very unlikely, but it's a real risk that brewers should be aware of.
I see a lot of bad science being quoted that gives incorrect and misleading comfort.
Anyone who wants to do long term No-Chill brewing should know the risk.
If the risk of death or serious hospitalization requiring weeks/months of recovery is 1 in a million form using 3 month old wort, would it be worth it to you?
For some yes, for others no.