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It's really a 'ahgh fudge it' mentality... I mean although botulism is very toxic, with modern medicine only 10% of patients die. Also it often goes undiagnosed for too long before effective treatment, so if it's caught earlier, your likelihood of survival is higher.... Knowing that you were...

Also curious, what sort of gravity are you looking for on a pre-boiled wort. Just curious, I did a BIAB batch last week and it was 1.03 pre-boil and then finished boil at like 1.06. Like how is efficiency typically calculated?

Yeah, I'm assuming it's a power of 2 thing... Alcohol + lower pH works together regardless of whether everything follows the guidelines exactly. I would be curious though and wonder if this is some microbiologists research paper... The fact that it hasn't happened in recent history tells...

Sparge methods? I've heard dunk sparge is pretty solid

What are your recommendations for best extraction?

I have heard from some forums here and there that BIAB is for amateurs due to issues with extraction and such... Please give me hope in the BIAB

So also read that you can denature the toxin by cooking food for 20 minutes at 212 degrees, so I think I'll just boil my beer before drinking and I'll be fine....

Yeah note my comment I just posted above. Basically my secondary concern was with storing bottled beer at room temp given the right conditions (low alcohol and high pH). Which I guess doesn't happen often, but I have sipped beer that has sat at room temp for awhile before chilling. Basically...

Right, I have done a little research on those forms of pasteurization and even the industrial versions used by breweries only heats up to 145 or 165 degrees fahrenheit for a short amount of time. This is enough to kill some pathogens but not enough to destroy the spores that cause botulism In...

Interesting, I've heard from some that pH regularly end above 4.6. I don't know if that's due to beer type or maybe it's due to inaccuracies in pH meter. But from what I've read, beers finish from 4.0-4.6 typically which is in the range. Wondering what contributes to a higher pH beer

Also what pH meter do people use?. I've heard sometimes pH meters can be inaccurate

I did read on Botulism cases in Australia. None from homebrewing and typically only 1 case per year

I do know of cold chain, although that is not always used or required by the brewery. I have a store that does imports of beer and they store a fair amount of beer at room temperature to sell. I believe they refrigerate only the IPAs due to hops. Also Costco sells beer unrefrigerated (in...

Well you store the beer typically for 2 weeks at least for bottle carbonation and then close to 6 weeks in fridge for lagering. Plus I don't think breweries typically heat beer to 240 fahrenheit after canning even when pasteurizing so I am sure that there would have been a case of Botulism or...

Curious about finished beer bottles and stored at room temp... If it happens to finish at a higher pH (above 4.6) and low alcohol (less than 6%), isn't this a good environment for it to grow? Or is the yeast still the dominate culture and thus it mostly pushed out all the spores? I'm just...

Also found this article. Although it's not confirmed to have been from homebrew, this survivor did get botulism after drinking homebrew and eating some foods. It is not confirmed where the botulism came from though...

Likely would be diagnosed OCD if I went to a psychologist, but I have been going down the rabbit hole of Botulism and risks in homebrew (beer, wine and mead). Basic consensus in the homebrew community from my telling is it's very unlikely using traditional homebrew methods. In fact, in my...

Yeah I've gone down the botulism rabbit hole with homebrewing and to my knowledge the risk of it is pretty low unless you leave your wort to cool for more than 3 days and even then it's apparently not necessarily likely. A non-zero risk is still present though... I guess the thing that makes...

Hello, After reading some articles about the potential for botulism in a brew, it seems like pretty unlikely regardless of the method used, but I read an article indicating there is a slight chance if you use the no-chill method of cooling down your wort. I am budget-friendly brewer and have...

What lager yeast do you recommend? For pilsner?