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This one time, at band camp, Richard van Oorschot wrote: > But I guess that your beer broth is an open fermenting mixture, right? > What do you do to keep it from spoiling right now? Nah, under air lock just like your fermenter I expect. > On the other hand, if the yeasts in the sourdough mixture are slowly > being replaced by the local yeasts and lactobacillus bacteria anyway, > that means that they'll be in your house and airborne already... Yeah I expect I'm being over-paranoid. If I were doing 100L batches of beer, where the stakes are significantly higher, I should worry about it. As it is, with 25L batches, an off batch would be a pain not the end of the world. -- Rev Simon Rumble <simon@xxxxxx.xxx> www.rumble.net I've found Jesus. He was behind the sofa the whole time.There's stuff above here
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