Search results

Was it a quart mason jar? I've had suck-back before to no major ill effect, but that was no more than 3-4 oz. Give us an update after you check it.

This is something I never thought of and it would have helped go through my stocks of stinky hefe a littler faster. Gonna file this in the back of the ol' noggin in the hopes that I'll never have to use it.

I'm veering well off topic here, but what the hell, hold my homebrew. US laws are pretty similar. Again, I'm going from memory for the numbers, but cheeses aged less than 60 days are required to be made from pasteurized milk. As I has been said, as cheeses age, the reduced water availability...

And after a reread of the OP, it occurs to me that with an electric setup there might have to be a number of quart per lb plus a fixed amount of liquid to keep the heating system from scorching or the sort. So, smaller grain bills are proportionately more dilute. Considering the average...

I have done minor experimentation with grist ratio and in the end, I've only seen a difference of say 75% vs 78% efficiency, so I don't think there is much of an argument for that angle. The thing I did find was that a lower ratio of around 1.25 made the mash temperature management a touch...

I'm sure we're all missing something. I only play a scientist on beer forums. :p

I'm willing to accept that I don't trust my freezer to the level it deserves trust. That being said, my freezer routinely suffers both from user error as well as power company error, so I can't really make the case to trust it either. That is another discussion for another day.

[deleted] Thought better of my comment.

Safe from what? If those organisms overwhelm your yeast before they can do their thing, they won't be able to create the "safe again" conditions. You can't go back in time to ungrow those organisms. Here is a somewhat dumbed down (not because I think you're dumb, but because scholarly...

Remember that what we're doing is steriliziation, which is defined as > 7 log10 reduction in microorganisms. We will never kill everything in the pot, only reduce it to the point where they can't overwhelm our preferred organism, presumably S. cerevisiae. You will be transferring it through...

A surprising amount of stuff can grow in the freezer, albeit at a very slow rate. Once everything is back at room temperature, they'll be the first ones to colonize.

I had good results with Notty in my ciders. I used a wine yeast for my first batch of cider and I was underwhelmed because it turned out more like a super-dry champagne than a cider. But if that is your thing, go for it.

Good luck replicating it if you like it. :p But seriously, if it is on the harsh side after it finishes, rack it to a secondary for 2-3 weeks and see if the yeast cleans it up at all. If it tastes like banana or clove, well, I hope you like banana or clove.

I remember it being cloudy, although I don't care about it all that much. As for a reason, I seem to recall somebody saying that the oats will have a hard time clearing out. I found an orphaned bottle in the back of the fridge that had been sitting there for like 9 months and it was super-clear.

Yes, and that has been my point all along. Oxygen is suffient to stop C. boltulinum spores from becoming active. Same for dehydration, acid, and ethanol. Note: I didn't add microwave to this list.

I took a brief look and I did find one article talking about G. stearothermophilus possibly being 20 times more heat resistant than C. botulini, but the article also indicates that there are two other analogs that are industrially used for this testing. The article itself specifically uses...

But to be 100% clear, it is botulinum toxin, not C. botulini itself that boiling fixes.

This was my proposal in #46.

That is very much not what this article is saying, especially since it talks about Clostridium species elsewhere in the article. If you're worried about G. stearothermophilus spores, then you're good, but this is about C. botulinum.

I should add that there is no universal form of sterilization. The medical definition of sterile probably has a very specific definition in terms of how many of a particular type of organism can exist.