Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by dmichaelt54, Jun 30, 2017.
Stored wort is someone different from no-chill. If it were a problem there, it would be for conventional brewing. Haven't heard of a lot of botulism baused by beer.
There's only 20 cases of botulism per year overall. Not a lot of people homebrew. Just because it hasn't happened doesn't mean it can't.
A member of our club is a Dr of biochemistry , he tells me there is a minute risk but drinks my beer anyway .
According to him the mash pH , long solid boil and my strict sanitation regime all add to almost nil risk .
Yup , as of yesterday we had a massive price hike .
We did have a few operational coal fired power stations until recently but they were demolished 30 years sooner than expected to help SA meet its renewable energy targets .
Sadly this happened before the wind and PV generation capacity was up and running so there's already talk of nuclear reactors being built
I usually do not rush. I take the first gravity reading around day 20. If close to what the recipe says or better yet, the beer hit recipe FG, then it is time to dry hop, transfer to secondary or botlle. But you should not hurry a beer. If the beer tastes good, all carbed up on day 25, it will taste even better at day 35.
That was my earlier point.
Mine too. We're not saying different things. Two different ways of saying plausible but not likely.
20 cases per year. Not in the homebrew world, but altogether. They just had a story of a guy who bought nachos at a gas station and died because the cheese sauce was infected. I doubt gas station nacho sales are down.