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Old 04-30-2012, 01:07 AM   #21
November
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Aug 2009
Southern AZ
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Quote:
Originally Posted by Revvy View Post
...2) And most important nothing pathogenic can exist in beer/wine/cider/mead....
Can't be true. I drank 18 pints of my hop-burst APA last night and woke up this morning sick as a dog.

 
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Old 04-30-2012, 01:11 AM   #22
amandabab
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Mar 2012
spokane, wa
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Originally Posted by barneygumble View Post
Im thinking the worse thing that can happen when you open those bottles is you might have some malt vinegar to put on your french fries.
how are you going to get vinegar without a mother sample introduced?

 
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Old 04-30-2012, 01:18 AM   #23
eibbor
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Jun 2009
Idaho, Nampa
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To add to the storage question, dipping the capped bottle in wax should help to ensure a great seal and that the bottle keeps.
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Old 04-30-2012, 01:20 AM   #24
jonmohno
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Nov 2010
Corn, High Fructose Corn Fortress, IA
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Quote:
Originally Posted by November View Post
Can't be true. I drank 18 pints of my hop-burst APA last night and woke up this morning sick as a dog.
That would be from alcohol toxicity not pathogens-and damn! 18 pints? Good God! I was sick as a dog when ive drank 12 ish miller lites sometimes back in my day.

 
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Old 04-30-2012, 02:57 AM   #25
barneygumble
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Apr 2012
Pittsfield, MA
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Quote:
Originally Posted by amandabab View Post
how are you going to get vinegar without a mother sample introduced?
It was said a bit tongue in cheek. If acetobacter gets into the batch and turns it sour over a long storage and o2 infiltration from old seals, it will turn to vinegar, but its not a harmful vinegar to your body, and is basically just malt vinegar.

 
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Old 04-30-2012, 02:58 AM   #26
Gear101
 
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Nov 2010
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Quote:
Originally Posted by edmanster View Post
I bet it tastes like molasses
and no hop favor...
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