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Cooking and Eating European Starling
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<blockquote data-quote="badland mule" data-source="post: 142918" data-attributes="member: 318"><p>when brewing you want your equipment and ingredients to be sanitized they don't need to be sterilized. you just need the yeast to take off first since not much else will survive in the environment that yeast creates (low oxygen high carbon dioxide and some alcohol) I am sure that the rothchild was made in a very clean environment since brewers don't want to waste product and time on a wasted batch.</p><p></p><p></p><p>As to what else eats the sugar- wild yeast, bacteria, mold. </p><p></p><p>boiling the water beforeuse works also</p></blockquote><p></p>
[QUOTE="badland mule, post: 142918, member: 318"] when brewing you want your equipment and ingredients to be sanitized they don't need to be sterilized. you just need the yeast to take off first since not much else will survive in the environment that yeast creates (low oxygen high carbon dioxide and some alcohol) I am sure that the rothchild was made in a very clean environment since brewers don't want to waste product and time on a wasted batch. As to what else eats the sugar- wild yeast, bacteria, mold. boiling the water beforeuse works also [/QUOTE]
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