manticle
Standing up for the Aussie Bottler
Question is meant for whoever can answer it really.
OK. So what micro-organisms, that are heat resistant, can form spores and can live anaerobically could give my wort a taste like fresh mown grass, some kind of weird bread and some kind of just plain odd, not right character, ferment wort out completely, remain cloudy in a bottle for at least 6 months then drop super bright but gush out of an unchilled bottle and stay tasting the same after a year?
My understanding is that no human pathogens can live in beer. CB spores produce toxins that are not technically pathogens. Are there other similar toxins produced by spore forming organisms that can survive in beer and so can we get sick from toxic beer?
If we can, why doesn't it happen more often?
OK. So what micro-organisms, that are heat resistant, can form spores and can live anaerobically could give my wort a taste like fresh mown grass, some kind of weird bread and some kind of just plain odd, not right character, ferment wort out completely, remain cloudy in a bottle for at least 6 months then drop super bright but gush out of an unchilled bottle and stay tasting the same after a year?
My understanding is that no human pathogens can live in beer. CB spores produce toxins that are not technically pathogens. Are there other similar toxins produced by spore forming organisms that can survive in beer and so can we get sick from toxic beer?
If we can, why doesn't it happen more often?