Search results

You're right, I don't want to discourage anyone from homebrewing or drinking beer! My mental anguish is my own and I want iterate that I am still going to drink beer and homebrew because it is very unlikely as you stated. But also, it's always a good idea to keep things sanitized and clean to...

Which is why I'll continue to drink beer and homebrew. At least I know the symptoms now...

I prefer slow killing poisons over ones that kill you quickly

This isn't a confirmed case, as there was no testing done on the substance, but due to the fact that homebrew was involved, I think it is most likely. https://www.jpeocbrnd.osd.mil/Media/News/Article/3488377/botulism-survivor-story-showcases-the-real-world-importance-of-medical-counterm/ And...

Yeah that was what I was thinking, but then I was reading about pH of alcohol (and even tested a beer out of my fridge), and there are quite a few styles that end up at a higher than 4.6 pH. Pilsner (4.1-4.9) Blonde ale (5.1-5.4) Brown ale (5.2-5.6) Pale ale (5.3-5.4) IPA (5.3-5.5) That's the...

Yeah, I haven't read much research done from hops, but I can imagine that is a big thing that prevents the growth of the bacteria (and subsequent toxins)!

There isn't much research on the antibacterial nature of hops, but it is possible and seen in some experiments. There are basically 3 things that help you against this particular bacteria. Alcohol, acid and yeast. Yeast is only helpful when it's not dormant and eating because it basically...

Yes, barrel aged is a thing, but a lot of those are higher alcohol. I'd be more worried about low alcohol (less than 6% beer), high pH sitting at room temperature in low oxygen places with seals. I should note, I'm getting this from scientific journals where they tested whether the toxin could...

I do think you are right in that it is unlikely, but I should note that the bacteria that causes botulism does the opposite of most bacteria in that it needs close to zero oxygen to grow. Less than 1%, so it's better for you to have an oxygenated environment when it comes to this virus...

Yeah😅😂 I'm not exactly rational. I know that. Albeit I feel a bit better about it

Yeah I do agree it's always best to be safer rather than sorry. Cleaning/Sanitizing does kill a lot of bacteria, but that's the nasty thing about the bacteria spore that causes the botulism virus. It's known to survive a heck ton of cleaning solutions including bleach, acids and alcohol...

These are the 2 articles I read. Scientifically it is possible with unfermented wort although many people do get away with it and there have been no reported cases. https://suigenerisbrewing.com/index.php/2020/01/29/botulism-in-beer/ https://beerandgardeningjournal.com/botulism/

I'm not saying it's rational, actual clinically diagnosed OCD, the 0.00000001% chance of it happening means its stuck in the back of my brain forever and ever. I am however appreciative of everyone's encouragement to keep brewing on and that does help. I will likely keep brewing because I do...

https://www.sciencedirect.com/science/article/pii/S0362028X23068679#:~:text=Beers%20with%20high%20pH%20(%3E4.60,growth%20and%20potential%20toxin%20production. This scientific article seems to indicate that there is a higher risk with high pH, low alcohol beers

I guess that's a bit different non-sours being that pH can be higher. Just reading about pH level of certain beers, some beers like pale ales get close or higher than 5 pH which is enough for growth of the bacteria. Of course alcohol content likely counteracts that

So I've learned that some styles like IPA and pale ales typically finish closer to around 5 pH. The alcohol probably still a problem for the bacteria

Did it taste good? I've heard flavor begins to suck...

😮You must be a demi-god

I wonder what's the longest you've left at room temp in bottles? I have a batch I bottled in April and have been off and on in fridge and room temp. Been a couple of weeks at room temp though and I'm skeptical. I used pH strips and it's definitely a bit high but I suspect the pH strips are...

Next week will be E. Coli from homebrew 😨😨😱😱