Re: [] Bread Maker

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From: Richard van Oorschot
Subject: Re: [] Bread Maker
Date: 09:00 on 07 Mar 2007
On 3/6/07, Rev Simon Rumble <> wrote:
> What I haven't been able to find out is whether having a sourdough
> beastie around the house is a dangerous thing as a beer brewer.  Haven't
> been game to try it yet for this reason.

As a (very) parttime winemaker I've been wondering the same thing. I'm
guessing that the yeasts in the culture (or their spores) will be
airborne, and can contaminate my wine-to-be. But then again, so are
the Acetobacter bacteria that turn my hopefully lovely wine into
vinegar. So I'm working as cleanly as possible already, and have the
mixture locked off with a water lock. But I guess that your beer broth
is an open fermenting mixture, right? What do you do to keep it from
spoiling right now?

On the other hand, if the yeasts in the sourdough mixture are slowly
being replaced by the local yeasts and lactobacillus bacteria anyway,
that means that they'll be in your house and airborne already...


There's stuff above here

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