Hello brewing friends,
The "Mad Scientist" and I were having a conversation about filtration and air contamination. This is likely to occur during the vacuum release of the "No Chill" It seems to me that this is one of the places that contamination/infection can get into the wort. Having a business in rowing exotic mushrooms I am constantly watching for this problem.
Yeast and mycelium are very close from the stand point of how each work in their respective environments.
In the production of "spawn for mushroom growth we use "Micron Filters" (3 Microns)to allow the spawn to breath while the mycelium runs through the substrate.
Here is the question? The micron filter can be cut to size to fit in the lid of the no chill jug. A hole drilled in the lid would allow the atmospheric change to stabilize. This in theory would allow the no vacuum to be in the jug. The jug would constantly be at atmospheric rather than creating the vacuum in the no chill jug. Mold spore range from 7-40 microns, yeast from 3-8 microns. This method works very well for us mushroom growers in keeping out unwanted foreign competitors.
I know some will scoff at the over protective measures saying "just bleed off the vacuum and get on with it"
micron filters
Post #1 made 9 years ago
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Last edited by rbcon2 on 28 Jul 2014, 08:49, edited 1 time in total.
Roger Barnett
It is better to remain silent and be thought a fool than to open one's mouth and remove all doubt.
Mark Twain
It is better to remain silent and be thought a fool than to open one's mouth and remove all doubt.
Mark Twain
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- SVA Brewer From United States of America
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