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I agree about the aspect of a very low, almost no possibility of botulism. But the catch with the OP wort. He let it stand in the closed fermenter for two or some days before pitching the yeast. That leaves it wide open for any trace amounts of bacteria that is almost on any surface or wild...

Thanks for the info. Up until now I never knew there was a chance of getting dangerous bacteria or pathogens in my wort and beer. But honestly with the higher SG of most worts the boiling point of that liquid will increase beyond the boiling point of water (which is most typically 1.0000...

And also a very big reason why the federal government changed the laws to allow homebrewing, because some lofty federal organization said that pathogens don’t show up in wort or beer. We are safe to be drunk and be happy! Yay us

You’re opinion becomes important once you get a PhD, where is Chris White at?

I agree with ba-Brewer, if you took a gravity reading prior to pitching the real yeast culture that would have been a great way of getting a better idea of what you were dealing with. Honestly tracking the SG now until it stabilizes might also help with pointing in a direction of what it is. If...

Honestly I forgot the 100 degree fermentation temp. That is an oddly high temp. Some weird things might be happening. But there are however a handful of professional craft breweries in my area, and many throughout history dating back to pre-hopped beers, who do wild fermentation. It is a very...

Why scare people. I know nothing about microbiology either, but at least from the beginning of my home brewing people have told me and I have heard on podcasts that bad pathogens for humans cannot grow in beer wort. I am not trying to advise people to pursue their eminent death, take caution...

With all this necroposting going in its hard to find recent posts that pertain to brewing. But it is pretty entertaining! Much to learn about this forum business! Thanks for the shout out

Hey, there’s nothing wrong with Bob Seger. If anything he’s fantastic!

I found HBT from googling about condensing during fermentation. I was conducting a lager fermentation and wanted to see what the internet had to say about it. I got a special shout out for a necropost and might receive and award!

Nice! I love saisons. It was my first summer time light beer that I brewed. And now I have my recipe down to a good repeatable set up. Maybe next time I will incorporate some fruit

lol! thats funny! Honestly I was searching google for other people who had condensing problems. Mine is with a lager fermentation. This is my first post and I did not know what this necropost was. Thats pretty funny! Hey theres no such thing as bad publicity!

It seems as though most people touched upon the original question of this thread, with some other detours along the way. Seven77, you said that your pitching temperature was 70 degrees F, and some of your temperature readings during fermentation were at times as low as 68 degrees F. I hope my...