Grateful Dead Music Forum

Mold in the lines? I suppose that is possible. Seems like the lack of air in a properly running system would keep that down, but maybe I am wrong there.

This is getting to be off subject, but... there are quite a number of organisms that don't need air to thrive... ever smelled swamp mud

milobender wrote:

Mold in the lines? I suppose that is possible. Seems like the lack of air in a properly running system would keep that down, but maybe I am wrong there.

This is getting to be off subject, but... there are quite a number of organisms that don't need air to thrive... ever smelled swamp mud

Plant life doesn't uses carbon dioxide or C02 if you prefer - the same stuff used for in kegs for beer which is already fermented and voila, it's a mold haven.

Plant life doesn't uses carbon dioxide or C02 if you prefer

well, they do... They take in CO2 and give off O2... that's why plants are refered to as "carbon sinks" in our half-assed "response" to climate change issues... way off topic

when I started this thread this mourning anothor beer was the furtherst thing from my mind, but after talking about it all day, I find myself thirsty. Though I think I'll be drinking bottles from here on out.

FWIW, finished beer--stuff you drink in bottles, kegs, etc. still has active yeast. CO2 is infused into the already fermented, uncarbonated beer (which is called wort) to carbonate it. It only takes a day for the CO2 to be infused enough that when you pour the beer, you get a "head".

If a beer is bottle conditioned, it means that instead of infusing CO2 into the wort, the fermented beer is bottled or kegged after a little bit of new sugars (corn starch or preferably malt extract) is added to the wort. Once it is bottled, the still active yeast will consume the new sugars in the closed container and produce carbonation (CO2). The reason homebrews can explode is that if the first fermentation isn't completed properly, there'll be too much sugar of which the yeast will continue to consume, producing too much carbonation such that the bottle explodes. Been there, done that!

So, the fact is, that all beer still has some amount of live yeast. It will feed off any sugars. There are also all kinds of yeast strains in the air--everywhere. That's why you buy specific types of yeast for the beer you want.If you just let any old yeast "eat" the sugars, you'd get some skunky beer.
Since I'm rambling, that's why it's so difficult to produce Belgian beers and lambic, because often, the yeast which gives a Belgian its distinctive taste(s)are actually found locally in the atmosphere in some areas of the country and even specific to some breweries in the country. Some use "open" fermentation so they don't even add any yeast. They simply allow the yeast in the air to do their job. They don't even clean the brewery walls or ceilings because it would change the environment the yeast have lived in for centuries.

Ewwww.

Totally cool, that's very interesting... I wonder if it works the same way with cheeses (well that's with bacteria, but the same sort of introduction...)?

MB, I think you're right about certain cheeses.....hence Rogurfert--or however it's spelled (blue Cheese)-- cheese from France. Can't get it the same from anywhere else.
Has to be in a certain specific cave I believe. Unique conditions.

BTW Tenn Jedi, they do put nets above/over the vats in case any funk/spiders/etc. decides to fall from the ceiling. FWIW, yeast from the bottom of a homebrew may make you fart a bit, but, it's very good for you. Very high in vitamin B-12 I believe.

If anyone is interested in brewing, I suggest you read Charlie Papazian's book, "The Complete Joy of Homebrewing".

Whoa!

Beer must really change a person, I've become Billy!

Now I definitely need a DogFishHead 60 minute IPA!

milobender wrote:

Mold in the lines? I suppose that is possible. Seems like the lack of air in a properly running system would keep that down, but maybe I am wrong there.

This is getting to be off subject, but... there are quite a number of organisms that don't need air to thrive... ever smelled swamp mud

Of course there are. I guess I was just thinking of the molds you get on bread or cheese on my kitchen counter/refrigerator, those need air to grow and won't grow if you store those things in evacuated containers.

I am buying what others have said though, that molds that grow in tap lines are likley feeding off the CO2 contained in the beer.

mttourpro wrote:Since I'm rambling, that's why it's so difficult to produce Belgian beers and lambic, because often, the yeast which gives a Belgian its distinctive taste(s)are actually found locally in the atmosphere in some areas of the country and even specific to some breweries in the country. Some use "open" fermentation so they don't even add any yeast. They simply allow the yeast in the air to do their job. They don't even clean the brewery walls or ceilings because it would change the environment the yeast have lived in for centuries.

I agree with everything you posted here, I just want to point out the the "Ewwww" factor that TJ mentioned is ONLY for "open" fermentation beers. I have toured a few breweries over the years, none of which were using open fermentation. In each and every one of them, I would not hesitate to eat off the floor anywhere in the brewery. Seriously, the cleanest places I have ever been to in my life. Gives me a good feeling when I pour myself a brew.

IT'S THE CARBONATION....

No man shits falling off the ceiling !

wow, this turned out to be very educational. you guys know a lot about beer

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