Re: Shortcuts, shortcuts, shortcuts
I am referring to the former, and hinting at the latter ;-) By boiling the wort you will be pasteurising the mix. If yeast is added and then the system is sealed it would stay reasonably uncontaminated (not sterile you understand...) and ferment just fine.
I agree that pasteurisation of beer (and cheese! ) in the US may be based upon unwarranted litigation and relieve things of any flavour. But if you knew a bit more about food poisoning clinical outcomes, a bit of caution is not a bad thing. Let us not forget that in near minimum wage massive industrial facilities the lowest common denominator wins, and keeping things clean on a large scale is expensive. Better to give a massive vat a "bit of a treatment" in the bottling plant, as it mitigates the possibility of contamination being propagated (milk,beer,fruit juice...).
As I alluded to previously sticking external implements INTO mix is nearly always the cause of problems. If not for the implements themselves but the "opening to the atmosphere" requirement can ruin many experiments. You wash your hands because you hope everyone else washes theirs - nothing is quiet so dangerous as someone else's bugs....;-)
Drinking the ale in Oxford is very different from "beer" in America. Until you realise they pasteurise a lot of beers, especially in bottles but I wonder if not also kegs? I have an suspicion that perhaps it is the ethanol tolerant microbes that makes ales more palatable/digestible in the UK.
I do like American IPAs bit, but they are a bit acidic in quantity...but I think I can see where these guys are coming from, at least from a "make beer" point of view.
If more people did, the world would be a better place ;-)