As a retired brewer, I can tell you that there are no known toxic organisms that can survive in beer. Hence the historically widespread consumption of beer before the advent of pasteurization and modern sanitation. With regards to canned wort starter, it is pasteurized in the can. If you wipe down the can lid and then spray it down with sanitizer, you don't need to worry about starter contamination. In my brewery, we always went the extra step of spraying down connections and starter flasks (and just about anything else) with 190 proof ethanol and lighting it aflame. Altogether a thoughtful and well-presented video. Thank you for sharing.
Never had a problem with No Chill technique, I do it every time I brew and as you say, the boil kills off all pathogens anyway. Hot wort actually santises your fermentation chamber, so in my view is even safer!
One thing to be carefully of is Ultra low brewing like a .4% beer or as some call is NA beer.. These types of beer need special consideration, ideally start of fermentation have the ph below a ph .4.6 to stop possible issues. This is a great video and awesome information for people to understand there is a risk however very low.
Besides Low/NA brewing, another brewing related area where there are legitimate concerns of botulism are with saved wort such as canned wort for starters. This is an ideal environment for botulism which is why using a pressure canner is highly recommended. You could boil the canned wort before making the starter, but that defeats much of the convenience of using pre-made starter wort. Cheers, and keep putting out useful info!
I figure that your comment is in jest, but there is a partial solution to that question. the hangover "bug" in beer is acetaldehyde (aka MeCHO - it's so much easier to type). It's an intermediate byproduct of ethanol (ETOH) digestion. MeCHO is toxic; more so than EtON. When the liver breaks down EtOH, it can do it fairly quickly, but it takes longer for MeCHO to be broken down, and so it builds up in the bloodstream. The best way to "isolate" it is to not produce it in the first place. Choose a yeast strain that produces EtOH cleanly, with very little excess MeCHO production. Budweiser yeast is notorious for producing excess MeCHO. The other way to keep "the bug" away is to make and consume lower-alcoholic beverages.... And this is why I get invited to so few parties. ;)
Tips: you can pasteurize your bottled beer in your boiling kettle simply put the bottles in, fill the water level above the lids, use an open bottle with water in it in the bath to test internal temps. This should kill botulism, staph, and e.coli 168f for 1min+ then set aside to cool.
Bloody hell Dave, talk about bringing down the room! Hope there isn’t a content struggle here. Let bring back the positive and informative information. Cheers as always Dai boy 👍🏼
As a retired brewer, I can tell you that there are no known toxic organisms that can survive in beer. Hence the historically widespread consumption of beer before the advent of pasteurization and modern sanitation. With regards to canned wort starter, it is pasteurized in the can. If you wipe down the can lid and then spray it down with sanitizer, you don't need to worry about starter contamination. In my brewery, we always went the extra step of spraying down connections and starter flasks (and just about anything else) with 190 proof ethanol and lighting it aflame. Altogether a thoughtful and well-presented video. Thank you for sharing.
Many thanks for your thoughts and reply here, much appreciated 🍻🍻🍻
Never had a problem with No Chill technique, I do it every time I brew and as you say, the boil kills off all pathogens anyway. Hot wort actually santises your fermentation chamber, so in my view is even safer!
Yes, I found no evidence or examples of no chill with this issue.
One thing to be carefully of is Ultra low brewing like a .4% beer or as some call is NA beer.. These types of beer need special consideration, ideally start of fermentation have the ph below a ph .4.6 to stop possible issues. This is a great video and awesome information for people to understand there is a risk however very low.
Great, many thanks Bruce 🍻🍻🍻
Besides Low/NA brewing, another brewing related area where there are legitimate concerns of botulism are with saved wort such as canned wort for starters. This is an ideal environment for botulism which is why using a pressure canner is highly recommended. You could boil the canned wort before making the starter, but that defeats much of the convenience of using pre-made starter wort. Cheers, and keep putting out useful info!
Cheers, thanks for this, a very good point 🍻🍻🍻
Very well put together and very informative as always!
Thanks Alan, much appreciated 🍻🍻🍻
Thanks David heard of it obviously but knew nothing about it cheers for the info
Cheers Phil :)
I agree, so long as you sanitize the bejeebus out of everything, you're pretty much good to go.
Cheers 🍻🍻🍻
Very interesting thank you. Can you please tell me how to isolate and remove the "hangover" bug which seems to be present in most beers :)
The hangover bug? It that a euphemism for alcohol?
Haha, I wish I could Paul, glad you enjoyed this one 🍻🍻🍻
I guess its the hangover 🍻🍻
It might be as it seems to be also present in Cider, Wine, Rum etc...... haha@@janpcs
I figure that your comment is in jest, but there is a partial solution to that question. the hangover "bug" in beer is acetaldehyde (aka MeCHO - it's so much easier to type). It's an intermediate byproduct of ethanol (ETOH) digestion. MeCHO is toxic; more so than EtON. When the liver breaks down EtOH, it can do it fairly quickly, but it takes longer for MeCHO to be broken down, and so it builds up in the bloodstream. The best way to "isolate" it is to not produce it in the first place. Choose a yeast strain that produces EtOH cleanly, with very little excess MeCHO production. Budweiser yeast is notorious for producing excess MeCHO. The other way to keep "the bug" away is to make and consume lower-alcoholic beverages.... And this is why I get invited to so few parties. ;)
Thanks David
Didn’t know about this…
Thanks
Cheers, yes its something important to be aware of 🍻🍻
Tips: you can pasteurize your bottled beer in your boiling kettle simply put the bottles in, fill the water level above the lids, use an open bottle with water in it in the bath to test internal temps. This should kill botulism, staph, and e.coli
168f for 1min+ then set aside to cool.
This should not be needed but thanks for sharing.
More so applicable to fruit ciders and other raw juices
Thanks!
Sound more legible this week, @ a moderate volume!
Great. All my sound goes through a filter process that seems to work well for all the devices I can try it on.
Thanks for this.
Glad you found it useful 🍻🍻🍻
So, if you do raw brewing and don't boil the wort are you at more risk if getting botulism?
Not really, due to the elimination via the other points.
Driiink...Beeer....It's good for you........BOTULISM! 😂 (very informative. Thank you.)
Haha, great to hear 🍻🍻🍻
I guess using nitrites is reserved for the nibles that go with beer..... :)
🍻🍻😎
Is brewing a RAW style more risky?
No, not at all thankfully 🍻🍻🍻
@@DavidHeathHomebrew ah good good 🍻
@alexsaarberg5404 🍻🍻🍻
Bloody hell Dave, talk about bringing down the room! Hope there isn’t a content struggle here. Let bring back the positive and informative information. Cheers as always Dai boy 👍🏼
This is something I get asked about a fair bit , so it was time for a video. It has proven very popular! 🍻😎