13,594
edits
Changes
no edit summary
MTF link: https://www.facebook.com/groups/MilkTheFunk/posts/6460688047292688/
Richard Preiss responds to Bryan:
"Yep that covers it.
I do know that yeast spores are quite heat resistant, much more so than most brewing bacteria. This is why most pasteurization recommendations center on log reduction of yeast spores for determining efficacy. But I agree with Bryan that a situation where yeasts are able to repeatedly sporulate in the brewery might be rare.
Two areas that could come up and where we have traced some brewery diastaticus contaminations is the heat exchanger and hoses. If these are getting repeatedly heated and cooled but have some biofilm formation or other ways for "pockets" of microbial communities to thrive, then it's possible that resistance accumulates over time like the paper describes. And while there *shouldn't* be viable diastaticus in a brewery heat ex or hoses, I can say based on experience that it happens. Especially when hoses are treated as assets rather than consumables, and when heat exchangers don't get preventative maintenance."