Re: [CH] Reusing hot sauce bottles?

Jim Graham (spooky130@cox.net)
Mon, 18 Feb 2008 11:39:22 -0600 

On Mon, Feb 18, 2008 at 08:32:51AM -0800, Tina Brooks wrote:
> From: Jim Graham <spooky130@cox.net>

>> Note that Wikipedia says Acetobacter is aerobic, not anaerobic....
>> I've always read and been told just the opposite by brewers and brewing
>> publications....

> It is my experience that just because it is on Wikipedia doesn't mean
> it's right. Wikipedia is more interested in "available internet
> sources" than they are in "facts".

Actually, in this case, it's a case of my memory being hosed by three
brain surgeries (all in one 10 hour session) to remove three cancer
tumors.

I double-checked, and I'd remembered it exactly wrong....  Here's the
CORRECT info:

---------------------------  CUT HERE  ---------------------------
Table I: The Eight Most Common Bacterial Contaminants

[re-typed as list instead of table to fit within 80 columns --jdg]

   * Name:  Acetic acid bacteria 
   * Attributes:  Aerobic, Acid tolerant, Hop sensitive
   * Classification: Gram negative, Rod-shaped, Cocci-shaped,
     Beer spoiler
   * By Products & Off Flavors: Surface growth, Acidity,
     Vinegar smell, Ropiness
---------------------------  CUT HERE  ---------------------------

Source:  "The Microbrewery Laboratory Manual - Part II: Bacteria
         Detection, Enumeration, and Identification" by Fal Allen;
         Brewing Techniques September/October 1994.
http://www.brewingtechniques.com/library/backissues/issue2.5/allen.html

This is confirmed by a comment by Jean De Clerck in "A Textbook of
Brewing" Vol 2, Ch 17 ("Microbiological Control in the Brewery"),
section A ("Principles of Microbiological Control"):  "Moulds, for
example, never cause spoilage in bottled beer owing to lack of oxygen,
and the same remark applies to the acetic acid bacteria, while the
majority of wort bacteria are unable to tolerate alcohol and butyric
organisms are inhibited at the pH of beer, and so on."

Now, back to sterilizing equipment:

The article from BT says 250 deg. F for 15 minutes.

De Clerck (same volume/chapter, section B ("Preparation, Sterilization,
and Inoculation of Culture Media"), part 1 ("Sterile Bottles") says
(referring to use of an autoclave):  "...and the bottles sterilized for
20 minutes at one atmosphere (120 deg. C)." [(that's 248 deg. F)]

Later,
   --jim

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