If you subscribe to the Brülosophy (flawed) premise that a single experiment lets you draw the broadest and most general conclusions then by any means, do wait as long as you wish before pitching. I guarantee that someday you'll have a lambic beer on your hands or at least some unpleasant off-flavors that, while they may not kill you or make you sick, might make your beer somewhat unpleasant to drink.I read this experiment of our Brulosophy, the source of many of our knowledge and doubts, and wonder why No Chill could be a bad one if the 40 hours delay of yeast pitch in chilled wort did not lead to any bad consequences?
Huh? Boiled wort isn't sterile??? Ok I'm not a scientist and maybe there are some superbugs that can survive an hour at 212f but it seems unlikely in the homebrew context that any contamination would come from the boiled wort. More likely culprit for any infections is whatever you transfer it into, or your transfer gear.If you subscribe to the Brülosophy (flawed) premise that a single experiment lets you draw the broadest and most general conclusions then by any means, do wait as long as you wish before pitching. I guarantee that someday you'll have a lambic beer on your hands or at least some unpleasant off-flavors that, while they may not kill you or make you sick, might make your beer somewhat unpleasant to drink.
Boiled wort is anything but sterile, you don't need external contamination for something bad to start happening to it. But it's in the nature of microbiology that you might get different results even under the same conditions, so it's possible that you won't have any noticeable effects nine times out of ten and then the tenth one is the one where you really wish you had done things differently.
https://en.wikipedia.org/wiki/Endospore
"Endospores can survive without nutrients. They are resistant to ultraviolet radiation, desiccation, high temperature, extreme freezing and chemical disinfectants."
Most of the bugs that can thrive in beer aren't capable of producing spores and are thus killed with boiling. A lot of the bugs that can thrive in unfermented wort can sporulate and their spores survive simple boiling at atmospheric pressures.
... and survive fast chilling.
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