Timeline for How long do you boil liquid to be used in a beer?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| Jul 7, 2017 at 17:14 | vote | accept | Wyrmwood | ||
| Feb 28, 2014 at 12:06 | comment | added | mdma | I doubt it - the idea is that the wort does not need to be sterile, just sanitary when pitching yeast. The carboy, surrounding air etc.. are only sanitary, not sterile, so making the wort sterile seems to be of little point. | |
| Feb 28, 2014 at 2:40 | comment | added | Wyrmwood | Does it benefit to boil for 20 minutes (over say 3 minutes) when not under pressure? | |
| Feb 27, 2014 at 6:50 | comment | added | mdma | I should have clarified - you can only get wort to 240F in a pressure canner. | |
| Feb 27, 2014 at 6:49 | history | edited | mdma | CC BY-SA 3.0 |
added 15 characters in body
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| Feb 27, 2014 at 6:34 | comment | added | Scott | What is the "breaking point" for an anaerobic bacteria such as Lactobacillus delbrueckii? Carbon Dioxide will not stop it from fermenting, and it's known for it's ability to ferment lactic acid. What is its pH, IBU & ABV tolerance? | |
| Feb 26, 2014 at 23:03 | comment | added | Wyrmwood | I don't think I can reach 240F. Once my wort begins boiling, even at a raging boil, it never really gets any hotter than about 200F. I have gotten candy sugar hotter, like syrup, which I've gotten >>270. | |
| Feb 26, 2014 at 22:02 | history | answered | mdma | CC BY-SA 3.0 |