Timeline for Brewing with very bad old-smelling potatoes?
Current License: CC BY-SA 2.5
6 events
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| Mar 16, 2017 at 15:46 | history | edited | CommunityBot |
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| Mar 22, 2011 at 20:35 | comment | added | Brandon | I doubt there would be a difference in methanol levels between new and old potatoes, but I have to admit I don't know much about decomposition reactions from fungus and other potato contaminants. | |
| Mar 22, 2011 at 19:50 | comment | added | user1157 | don't you get methanol also in brewing old potatoes? | |
| Mar 22, 2011 at 19:21 | comment | added | Mlusby | I just have to say, amazingly great answer! Informative, and though I would've voted to close the question, I'd say your suggestion of modifying the question is exactly what this community needs in terms of advice from the "top". | |
| Mar 22, 2011 at 17:41 | comment | added | Brandon | Oh, and the cases of poising are from methanol, a byproduct of distillation when the wort has higher levels of pectin. It's not from rotten potatoes. FYI - Commercial distilleries have processes in place to keep methanol out of the final product. (It boils at a lower temp than ethanol, so the first runnings from the still are discarded.) | |
| Mar 22, 2011 at 17:33 | history | answered | Brandon | CC BY-SA 2.5 |