jgohean
Well-Known Member
Saturday morning I bottled batch #2, a Pale Rye Ale, tasted my SG sample, it looked and tasted great - no signs of infection.
Saturday for lunch I had a jalapeno burger from Chili's
Saturday night I tried a bottle of batch #1, an American Amber Ale, which had only been conditioning for a week - I just had to try it. Again, no signs of infection and it tasted fine, besides being a little flat.
Sunday was food poisoning hell - I'll spare the details.
I'm trying to narrow the food poisoning source down between the three.
My question is - is food poisoning from homebrew infection common? I'm torn between throwing out both batches and giving it another try - although I'm really scared to do that because I just don't want to go through another couple of days like that again.
EDIT/UPDATE: One week later, I've tried both batch #1 and #2 again and have no signs of food poisoning. Looks like everyone who responded has been correct - thanks for the advice! Homebrew cannot give you food poisoning.
Saturday for lunch I had a jalapeno burger from Chili's
Saturday night I tried a bottle of batch #1, an American Amber Ale, which had only been conditioning for a week - I just had to try it. Again, no signs of infection and it tasted fine, besides being a little flat.
Sunday was food poisoning hell - I'll spare the details.
I'm trying to narrow the food poisoning source down between the three.
My question is - is food poisoning from homebrew infection common? I'm torn between throwing out both batches and giving it another try - although I'm really scared to do that because I just don't want to go through another couple of days like that again.
EDIT/UPDATE: One week later, I've tried both batch #1 and #2 again and have no signs of food poisoning. Looks like everyone who responded has been correct - thanks for the advice! Homebrew cannot give you food poisoning.