bcp
poפ ɹǝǝq
- Joined
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completly agree Nick.. enough water at near to boiling in the vessel when agitated will release enough energy to cause a hell of a lot of steam to be released. And as we all know steam is well ebove 100C. Brave man to give that fermenter a shake with the ultra hot water and steam flying out.
If anyone doubts this happens... Grab a plastic sporst drink bottle, fill it with a little bit of water.... Say 150mL put the lid on and give it a shake. Ensure the lid is open (that is the little mouthpiece... Dunno what it's called) you'll see steam start to billow out. And as we know that means the conditions in the bottle are above 100C.
Of course I only know this really by accident and lost a fair bit of skin off my knuckles. Added too much water into the bottle, shot the lid off and hit the ceiling and boiling water over my hands. Pretty sure that'd knock out some nasties.
You may be right, but i do know that boiling water is not sufficient to kill all bacteria. Some form spores to withstand harmful environments, such as drying out or extreme heat, and can survive boiling water. To reach autoclave-type temperatures which would achieve kill the spores or other survivors (over 121) would take pressure, which cannot be achieved from a pot.
Boiling water isn't necessarily instant - general standards are boiling for 5 minutes minimum for drinking water...
However, i don't know whether such bacteria will infect wort - which is why you may be right - but the no rinse sanitisers are a better bet.