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Please look at the OP. This is about canning wort. This is explicitly about not excluding spores. Sanitization and sterilization is usually defined in terms of target species. Sterilization from, say, salmonella, an acidophile, is a very different beast from a thermophile. Assuming they are...

Let me be clear, there are several things that keep C. botulinum at bay. The methods that we keep them from growing, from (what I believe to be) most common to least common are: oxygen exposure, dehydration, high-acidity environment, and high-ethanol environment. Failing that, we use heat...

From the article, and salient to my point about unicorns: While it is true that for most brewing sanitization is sufficent, for the case of C. botulinum (I always thought it was botulini, live and learn) sterilization is a minimum standard. Also, I may have missed it, but I didn't see where...

A layer of fat is permeable to oxygen which by itself will stifle C. botulini which is likely already in the stock, but it offers a substantial barrier to other bacteria entering. If you vacuum seal that jar, that changes the equation which is a good reason to not seal it, but boiling it before...

Our usual defense against botulism is oxygen, not cold.

With botulism? *citation needed

Rate x Time => A slow rate for a long time poses similar risk as a fast rate for a short time.

This thread here is why we probably shouldn't have botulism conversations on this forum. Too much misinformation and underrepresentation of the risk makes for a dangerous mix. Working with yeast gives us all the illusion of being part-time microbiologists, but, fundamentally, 99% of us don't...

I'm willing to bet that this unicorn doesn't exist, at least not in generic form. Heck, more and more foods are shying away from microwave instructions just because of the number of variables involved in microwave ovens. Saying that something that works in my microwave oven will work in yours...

Oxygen is tricky as it oxidizes everything it comes into contact with and in a trapped environment, such as a sealed jar, you will eventually consume it all in regular chemical reactions and eventually leave a hospitable environment for C. botulini. You will need a constant, if small, supply of...

To extend your metaphor: You don't need to kill the terrorist. Forcing him into hiding is sufficient. What does it take to force him into hiding? Oxygen is sufficient as the Clostridium genus are all obligate anaerobes. Acid (in your gut) and ethanol (in your beer) helps too.

It is worth noting that smell doesn't always translate to flavor, and flavor in a young beer doesn't always reflect the flavor of the mature beer, so I would say that you probably want more information before you dump. I would agree with the others that it does sound like DMS. I had a bad DMS...

I should stress that I'm not a microbiologist here, but from what I remember about it, the botulism toxin is only created when the bacteria goes into its spore form. Getting rid of the bacteria or the spore isn't entirely necessary as once it is in our digestive systems, it no longer poses a...

Sorry to show up late to the party, but it was my understanding that the botulism toxin is easily denatured. A quick perusal of the Googletron seems to indicate 85°C for 5 minutes is sufficient. So with that in mind, I would like to propose an alternative: Pressure can your wort with your...

I did my last batch with Notty and... like you said. SWMBO has a friend who just bought a house with "inedible astringent apples" and one of these days when we can go see him again I am going to try to convince him to give me a peck of 'em and add some of them to the mix and see of that helps...

Did you use a wort chiller after the boil? My first attempt with pils went off the rails in the same way and the only thing we can determine was that we didn't chill it fast enough after the boil.

My experience is that it takes about 6 months even for a relatively mundane yeast with relatively well controlled temperatures.

Was there any Pils in your recipe? I've had some horrible sulfur smells from Pils whenever I don't chill down the boil fast enough. Mind you, those were also accompanied by horrible sulfur flavors.

Microplastics are generally created on purpose using mechanical industrial processes and are generally made as a filler material. Creating microplastics at home is a difficult process involves repeated breakdown of the plastics into smaller and smaller pieces. Well before you would get...

I don't understand the head room thing either, that is, there being too much. Eventually the CO2 from the fermentation will purge it out and everything will be fine. I did the math a long time ago so I might misremember, but a 5-gallon batch of 1.050 OG wort should produce about 200 L of CO2...