tag:blogger.com,1999:blog-8081751738815878503.post4719076268158898470..comments2023-04-14T03:40:29.342-04:00Comments on Sui Generis Brewing: Fact of Fiction - Can Pathogens Survive in Beer? The RDWHAHB EditionBryanhttp://www.blogger.com/profile/16672407110077541595noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8081751738815878503.post-12760403352044423272017-01-12T02:11:49.527-05:002017-01-12T02:11:49.527-05:00Fantastic post. Very interesting read for me, just...Fantastic post. Very interesting read for me, just getting into sour beer and very interested in getting my own yeast bank going. Your YouTube-guide videos are excellent. <br /><br />Keep going!Lasse Lehtinenhttps://www.blogger.com/profile/17712011382122693960noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-12262461768665948152017-01-09T00:21:11.344-05:002017-01-09T00:21:11.344-05:00Very enjoyable read! Cheers!Very enjoyable read! Cheers!match717https://www.blogger.com/profile/12289894635475158465noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-30031730311028695002017-01-09T00:17:19.232-05:002017-01-09T00:17:19.232-05:00This comment has been removed by the author.match717https://www.blogger.com/profile/12289894635475158465noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-53537701408732417682017-01-06T07:34:25.104-05:002017-01-06T07:34:25.104-05:00Its pretty well established that pre-acidification...Its pretty well established that pre-acidification reduces the growth of enterobacteria in the wort. This decreases the risk of a number of off-flavours (butyric acid, biogenic amines, etc) and the risk of food-poisoning. A number of lambic breweries do pre-acidify for this reason, and I believe that there had been discussions in the EU of making it a legal requirement for sour beer production.<br /><br />At the end of the day it all comes down to your personal level of tolerance for risk. Pre-acidification lowers the likelihood of having a dumper (or even worse, something that'll make you sick). It is generally thought to not meaningfully impact the final flavour profile of the beer, although I've not seen any specific testing of that aspect.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-34525109683440116862017-01-05T17:22:46.861-05:002017-01-05T17:22:46.861-05:00Great stuff as always! There is a push right now ...Great stuff as always! There is a push right now in American spontaneously fermented ales to not pre-acidify wort before cooling (see "méthode gueuze"). As far as I know, Cantillon and some other lambic breweries (but not all) also do not pre-acidify. Any thoughts on this in particular?Anonymoushttps://www.blogger.com/profile/08407308359032799733noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-12120576212003298792017-01-05T12:42:03.320-05:002017-01-05T12:42:03.320-05:00Great post and series! I read this the other day a...Great post and series! I read this the other day and think you might enjoy, https://www.ncbi.nlm.nih.gov/pubmed/25706044<br /><br />Loving the regularity of posts and videos. :)Anonymousnoreply@blogger.com