So weird that you ended up with a home in a community where neighbors rely on and trust each other, particularly in the depths of winter! :-) Love reading the updates.
Another great post! Sounds like you're living so much of our class! I loved the problem with Pristine Plum (I think it was Pristine Plum in the distilling room with the poisoned paring knife) ps bad Clue reference.
There are no known human pathogens that can survive in an alcoholic ferment so there is little danger to tasting a mash. However, actively fermenting yeast can give some people stomach/bowel troubles. I've heard a handful of stories about old timers at Scottish distilleries who'd steal the partially fermented wash ('Joe') from the washback then have some sort of comically explosive indigestion.
fascinatingly edifying...
So weird that you ended up with a home in a community where neighbors rely on and trust each other, particularly in the depths of winter! :-) Love reading the updates.
Another great post! Sounds like you're living so much of our class! I loved the problem with Pristine Plum (I think it was Pristine Plum in the distilling room with the poisoned paring knife) ps bad Clue reference.
There are no known human pathogens that can survive in an alcoholic ferment so there is little danger to tasting a mash. However, actively fermenting yeast can give some people stomach/bowel troubles. I've heard a handful of stories about old timers at Scottish distilleries who'd steal the partially fermented wash ('Joe') from the washback then have some sort of comically explosive indigestion.
The Ball Blue Book isn’t recommended any more?
Another excellent piece.
Thanks Em.
According to Iowa State at least. I still believe...
Next time I’ll stick my finger in the vat. Jeees!