Recent content by zosimus

Hmm yeah was thinking it was off. I'm wondering what went wrong, I'm guessing with the mash. Used a German Pilsner Malt + light dry pilsen extract....Saflager S-23 yeast

My first pilsner here has been lagering for about 3 weeks now. Is this the right color? Do you think this will clear up more?

Ah yeah thanks for that correction on gravity. I stored at 48f for 2 weeks during primary. Yeast is Saflager S-23. This was almost a SMaSH. Has German Pilsner Malt grain + dry pilsen malt extract, saaz

I'm brewing my first lighter beer (pilsner). After about 2 weeks, the gravity was around 1.0998 which I'm hearing from most is in the ideal range for close to finished gravity for a pilsner. I put at 68 degrees for Diacetyl rest and it's been sitting for about 1.5 weeks. I 'recommendation' is 3...

About 9.86%

I've been reading on various forums and there is no consensus on whether to sterilize frozen fruit bought at store. Some places I read seemed to indicate this was done during gathering and distribution. Does store bought fruit need to be sterilized before addition? Additionally, it has been a...

I've got 2 meads a brewing. One has been done with fermentation for awhile now but I've been holding back on bottling (plus age is nice), because I was going to add fruit. Trouble is, my all my fermenters are being used and the one fermenter the first mead is in is not ideal for adding fruit...

1st fermentation used wine yeast + yeast nutrients. Everything went off without a hitch. 2nd fermentation, added strawberries and left in for about 2 weeks or so to ferment and flavor. No problems After racking to new container, I've since stabilized with campden + potassium sorbate. After...

I have considered this. I think in the other post, I mentioned the 'combination' of factors that prohibit growth, so like your graph cloud of different niche's. For simplicity sake, let's just leave this at 2 dimensions and we can add further dimensions later. If the substance is above 4.6 pH...

Right from one article I read, it takes about 3 days for the spores to actually secrete any toxin from growing. So it would have to sit for 3 days in the right temperature range (given the exact conditions it needs and no inhibitory factors)

Yeah, I see that now, but I haven't seen much data to the contrary and my tests with my beer at home did suggest higher pH. So ill look into it more..the forum posted did show IPA at 5 pH

I'm not changing any processes to my brewing. I'm not really worried about botulism anymore. I'm more just interested. Like if I happened to be a microbiologist right now, I would be curious to do this more as a research project to disprove myself (my previous worries). Like yeah I started off...

Yeah, which is why some warn of no-chill wort .. I do understand that yeast taking over a the fermentation does inhibit growth. I was just more curious about after yeast has done its job and goes dormant, will there be any spores left over and is the environment viable for growth (it seems that...

I mean because the bacteria has very specific conditions to grow or reproduce. It is everywhere, but is harmless on its own. I think the most difficult condition for it to overcome is oxygen ,<1%, which is why there was a large outbreak in canned foods in 1919. Canned foods just were the perfect...

Here's how I see it the comparison. (I know this is highly simplified). If you have sugar and yeast (and water), you can probably make alcohol. You throw in some ingredients to 'flavor it'. Then you have a fermented food or an alcoholic beverage. Point is, some foods have the spores that cause...