Re: [CH] Reusing hot sauce bottles?
Tina Brooks (shoestring_louise@yahoo.com)
Tue, 19 Feb 2008 10:00:46 -0800 (PST)
In this case, perhaps... in most cases though, I wouldn't trust anything on Wikipedia 100%.
T
=====
Tina Brooks
VP Marketing, Peppermaster Hot Sauces www.peppermaster.com>
Brooks Pepperfire Foods Inc. www.pepperfire.ca>
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
J0P 1P0
Network with me on www.gourmetbusinessforum.com> -- The premier online business community for food professionals
<em><font color="#ff0000">Many persons have a wrong idea of what constitutes true happiness. It is not attained through self-gratification but through fidelity to a worthy purpose.</font> <font color="#4040ff">Helen Keller</font></em>
----- Original Message ----
From: Jim Graham <spooky130@cox.net>
To: chile Heads <chile-heads@globalgarden.com>
Sent: Monday, February 18, 2008 12:39:22 PM
Subject: Re: [CH] Reusing hot sauce bottles?
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
--
73
DE
N5IAL
(/4)
|
Peter
da
Silva:
No,
try
"rm
-rf
/"
spooky130@cox.net
|
Dave
Aronson:
As
your
life
flashes
before
<
Running
FreeBSD
6.1
>
|
your
eyes,
in
the
unit
of
time
known
as
an
ICBM
/
Hurricane:
|
ohnosecond....
(alt.sysadmin.recovery)
30.39735N
86.60439W
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