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Old 02-26-2009, 02:15 PM   #31
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What sort of cube are we talking here?



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Old 02-26-2009, 02:51 PM   #32
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Quote:
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What sort of cube are we talking here?
HDPE with a sealing lid


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Old 02-26-2009, 03:34 PM   #33
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Quote:
Originally Posted by Kaiser View Post
does it have to be a cube?

Joking aside. This is the first time I read about this. Before I thought that this no chill meant leaving the wort in the kettle and letting it cool there. The only concern I would have with prolonged storage in the cube is botulism. Boiling doesn't kill its spores (only pressure canning does) and it thrives in O2 free environments. While the pH of beer is too low for it to grow it can grow in wort where the pH is higher.

Has that concern be discussed before?

Kai
Botulism was brought up on the BN podcast. I think I'll just stick with a wort cooler.
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Old 02-26-2009, 03:42 PM   #34
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I presume that any worries about DMS are alleviated in the boil? So sealing up hot wort wont be an issue there?
With PiMa, you have to boil 90 min or more to convert enough SMM to DMS drive that off.

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Old 02-26-2009, 03:46 PM   #35
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A handful of people die each year from food borne botulism. Almost always from eating improperly home-canned food. This cube thing is certainly improper home canning.

Now, there will probably be no botulin toxin in these beers. The problem is, that on the off chance that there is, you find out by dying.

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Old 02-26-2009, 03:48 PM   #36
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Screw it, I am looking for a 5 gallon cube... I am game. I will try it. I only plan to chill overnight, then pitch. Why? Shortens my BREW DAY, and uses a lot less water than my IC. If it works, cool, if not... oh well, I have to brew again, DARN!

I will use a recipe that I have brewed about 5x... to see if there is any noticeable difference.

Anyone with a good source for HDPE "cubes"?

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Old 02-26-2009, 03:49 PM   #37
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Quote:
Originally Posted by remilard View Post
A handful of people die each year from food borne botulism. Almost always from eating improperly home-canned food. This cube thing is certainly improper home canning.

Now, there will probably be no botulin toxin in these beers. The problem is, that on the off chance that there is, you find out by dying.
Is 24 hours long enough to get botulism? How come the Aussies arent dropping like flies?
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Old 02-26-2009, 04:03 PM   #38
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From: the FDA on home canning
"C. Botulinum is a living organism which is almost universally present. Under certain conditions, C. botulinum can grow in foods and produce a powerful toxin which affects the nervous system. C. botulinum will only grow in foods which: are packaged in the absence of oxygen; have a "favorable" pH and temperature; and contain water and nutrients necessary for its growth. Low-acid canned foods provide this favorable environment. When a product is acidified to a pH of 4.6 or less, according to FDA's Good Manufacturing Practices, inhibition of the growth of C. botulinum is assured. "


What is the pH of wort?

P.S. The article mentioned usplastic.com, anyone see the part number?

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Old 02-26-2009, 04:05 PM   #39
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Wort is not below 4.6 as far as I know...

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Old 02-26-2009, 04:16 PM   #40
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I am still doing it, chillers are for pansies.



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