oregonhawk
Member
Is it crucial to boil/sanitize ALL of your water. I boil 3 gallons. (I use good fresh Portland, OR water). What are the chances of infection otherwise? Thanks.
That is some great taste buds, what does a mild infection taste like? Bitter cant be an answer.
Depends entirely on the water. Never had a problem until they changed the water profile.
Not to be a smart ass but you can not "pasteurize" in 1 minute at 170, these microbes you speak of are much tougher than that. The water treatment plants take care of that. Check your water profile oregonhawk, I would worry more about the chlorine than any microbe that may get through.
Flash pasteurization, also called "High Temperature Short Time" processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, and dairy products. Compared to other pasteurization processes, it maintains color and flavor better.
It is done prior to filling into containers in order to kill spoilage microorganisms, to make the products safer and extend their shelf life.
The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds.
Look up spore and spore formation. Longer and much hotter.
Why chance it? Just pasteurize the water to remove any doubt - 170F for one minute.
20 years of brewing with tap water in probably 15 different locations, never had a problem.
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