BrewmanBeing
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- Oct 1, 2006
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Everyone seems really intense about contamination issues, but how huge of a deal is it really? When and how can beer become contaminated and what effect does it have? How can you tell if it is contaminated or not?
To clarify: It seems like if you make a yeast starter and get a quick, vigorous fermentation going, then the yeast are going to dominate and destroy any competing organisms that made it in. Once it has alcohol in it, it would seem like the alcohol itself would prevent any contamination from taking hold at that point.
To clarify: It seems like if you make a yeast starter and get a quick, vigorous fermentation going, then the yeast are going to dominate and destroy any competing organisms that made it in. Once it has alcohol in it, it would seem like the alcohol itself would prevent any contamination from taking hold at that point.