- Joined
- Jan 23, 2008
- Messages
- 65,431
- Reaction score
- 10,793
We live in a society were hand sanitizer is at the grocery store entrance. All the micro organisms have become the enemy! Some of the replies to this thread have shown me how in-tallerant some people can be when asked a question that challenges current beliefs. Non the less, I have learned that un-sanitized equipment can allow the beer to sour and remove the predictability of the outcome. Also, that it is outside the convention of modern home brewing. I also know there are some regional beers that are regional because of the local organisms in the air. This leads me to the decision to brew my 1st batch using sanitizer and then brew up another batch with the same recipe and do it without sanitizer.
1 batch without means little.
Brew 4 without, and report back. I expect 3 of 4 will go south.
Even batches WITH sanitizer can go south because there are numerous pathways for microbes to enter after the wort has cooled below the threshold of death temperature.
Furthermore, even those regional beer brewers employ sanitation until a specific point in the process where they intentionally inoculate the wort.