Chance of infection from oak/bourbon - Home Brew Forums
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Old 03-10-2010, 09:19 PM   #1
Lodovico
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So I realize that Maker's Mark isn't actually strong enough to sanitize oak cubes but what are the real chances of infection if I:

-sanitize a small jar
-add the cubes and bourbon to the jar
-cover jar with sanitized lid
-eventually add bourbon and oak cubes to a secondary of RIS that is 9%

Would you really be concerned about the chance of infection??


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Old 03-10-2010, 09:23 PM   #2
broadbill
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Quote:
Originally Posted by Lodovico View Post
So I realize that Maker's Mark isn't actually strong enough to sanitize oak cubes
It isn't?????



 
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Old 03-10-2010, 09:38 PM   #3
Lodovico
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Quote:
Originally Posted by broadbill View Post
It isn't?????
I've read that in several posts here. And if it's posted on HBT, it HAS to be true.
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Old 03-10-2010, 09:40 PM   #4
klyph
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Yeah, I wouldn't worry about it. Anything that can survive Maker's Mark probably eats Starsan for breakfast with a tall glass of bleach. If you've got organisms that robust in your brew, you've got bigger problems.
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Old 03-10-2010, 10:37 PM   #5
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Besides what klyph states you are throwing them in an environment full of CO2 and Ethanol, not a good place for thingys to grow and thrive.
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Old 03-10-2010, 10:52 PM   #6
JSomps6
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Listen to this if you have time... Lots of good info. I think they say to steam sterilize the chips first...

http://thebrewingnetwork.com/shows/B...-08-Wood-Aging

 
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Old 03-10-2010, 11:14 PM   #7
nostalgia
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Quote:
Originally Posted by Lodovico View Post
Would you really be concerned about the chance of infection??
No. Last time I oaked a beer I ended up sprinkling the chips on top of the krausen



Next time I'll boil them in a small amount of water, let them cool and dump the whole thing in, water and all.

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Old 03-10-2010, 11:49 PM   #8
Cliff897
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you are probably fine.

Beer is a very hostile milieu.
There's not too many bugs that can survive long in it.

 
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Old 03-10-2010, 11:58 PM   #9
Retroviridae
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I think boils (ha punny!) down to the difference between sanitize and sterilize. Drinkin' liquor (80 proof) is not strong enough to truly sterilize. We use 70% (140 proof) in the lab to kill bacteria, and still don't consider that truly sterilized. And especially since wood is very porous, that gives the bugs plenty of places to hide from any sanitizer - ethanol, Starsan, bleach, anything. Heat is probably best. I vote boiling it briefly.
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Old 03-11-2010, 12:42 AM   #10
KayaBrew
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Quote:
Originally Posted by klyph View Post
Yeah, I wouldn't worry about it. Anything that can survive Maker's Mark probably eats Starsan for breakfast with a tall glass of bleach. If you've got organisms that robust in your brew, you've got bigger problems.
Classic! That quote is going to end up in someone's sig! Cheers to making me laugh!


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