Does anyone know the risk of botulism as far as homebrew goes? Considering the fact that homebrewing essentially creates an anaerobic environment rich in nutrients for microorganisms, it seems like botulism would be a concern. Many other infections can occur in homebrew, so I see no reason why a botulism infection couldn't occur. This, coupled with the fact that botulism toxin is odorless and tasteless is somewhat unnerving. Are there any biologists on this forum who could give a final word on if homebrew is a viable environment for botulism?