Dr_Deathweed
Well-Known Member
I am forced to do partial boils for now, and it is a PIA to have to boil half the volume before I even start to brew. That also leads to cooling problems because as soon as I cool my wort, I have to pour it into a bucket full of nice steamy water
. I know bottled water is an option, but I abhor that idea, and on principal will not spend money on that. So, I have a couple questions followed by a train of thought
.
How many of you out there add straight tap water without boiling it? I know the coliform count is low in our area but not knowing the media they test on and what coliforms they are selecting for kinda makes this info invalid.
Do city water tests include common beer pathogens? I am only beginning to learn about these, my studies have been on pathogens of other species lately
Does anyone do cell counts on their pitches? Or does anyone know the typical cell count per gram of a dried yeast? I am sure it varies by brand and type, but a ball park would be helpful.
I am thinking if I pitch a large enough starter, competitive inhibition would overcome any pathogenic (beer speaking) species of bacteria. If anyone has thought of this/currently does this, please let me know.
Thanks
How many of you out there add straight tap water without boiling it? I know the coliform count is low in our area but not knowing the media they test on and what coliforms they are selecting for kinda makes this info invalid.
Do city water tests include common beer pathogens? I am only beginning to learn about these, my studies have been on pathogens of other species lately
Does anyone do cell counts on their pitches? Or does anyone know the typical cell count per gram of a dried yeast? I am sure it varies by brand and type, but a ball park would be helpful.
I am thinking if I pitch a large enough starter, competitive inhibition would overcome any pathogenic (beer speaking) species of bacteria. If anyone has thought of this/currently does this, please let me know.
Thanks