The Beer and Gardening Journal™
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Clostridium botulinum — the bacteria that produces the botulinum toxin, which causes botulism. (CDC photo in the public domain)
Botulism is a rare but serious condition that can occur due to eating improperly preserved foods. One homebrewing practice that is gaining in popularity may put homebrewers at risk for botulism — using the no-chill method of wort chilling and subsequently storing (unpitched) boiled wort in sealed containers for long periods of time.
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Methods of Modern Hombrewing
(2017, Page Street)
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