Russ Bulluck lrbulluck at ucdavis.edu
Thu May 3 11:26:51 EST 2001

the pH of wort is ussually around 5.2 or 5.3, which will keep most
bacteria from growing.  If you are canning, make sure you are careful
with sanitation anyway (also, you could check on the rec.crafts.brewing
newgroup.  They are pretty helpful). . . Russ

Nicholas Landau wrote:
> I thought that it was the alcohol in beer which prevents the growth of
> Clostridium. As this is "unfermented" beer, there won't be any alcohol.
> The canning process typically depends on high temperature and pressure
> to sterilize the stored material. I would use stringient canning
> methods. I don't know if beer wert is the best medium for the growth of
> Clostridium. However, a mistake could cost you your life!
> Jordi Saldo wrote:
> >
> > En/Na Thales99 ha escrit:
> >
> > > I know botulism is limited with a pH of 4.8 or 4.6 lower, but is there a
> > > sugar %
> > > which inhibits growth as well?  I plan on canning unfermented beer typically
> > > with 11 to 15% sugar content
> >
> > Don't worry about the botulism. Beer wort is much more likely spoiled by lactric
> > acid bacteria than by clostridium. You should heat your canned product to
> > pasteurize it. Why don't heat a little mor to sterilize your cans?
> >
> > Jordi Saldo

Russ Bulluck 
Visiting Post-Doctoral Scholar
Department of Plant Pathology
1 Shields Ave
Davis, CA  95616
lrbulluck at ucdavis.edu
The soil population is so complex that it manifestly cannot 
be dealt with as a whole with any detail by any one person, 
and at the same time it plays so important a part in the soil 
economy that it must be studied. 
--Sir E. John Russell 
The Micro-organisms of the Soil, 1923 

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