hist-brewing: spontaneous ferment mead

PBLoomis at aol.com PBLoomis at aol.com
Wed Jan 17 09:27:39 PST 2001


In a message dated 1/16/01 9:00:03 PM Central Standard Time, Owenbrau writes:

> Remember that ale yeast is very hardy, compared to most bacteria and wild 
> yeasts. Sulfur Dioxide will kill most bacteria and wild yeasts in a wine 
must,
>  but not brewing yeasts. Also, commercial breweries often "clean" their 
yeast 
> by acid-washing; adding enough acid (usually phosphoric) to lower the pH 
> enough to kill bacteria but not the yeast.
>  
    Thanks.  Good reasoning.
    H3PO4 would have the additional advantage that phosphorus is usually one 
of the limiting nutrients for yeast growth.  8-)
    Scotti

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