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I make my own kefir and part of my process is to let it “finish” fermenting in the refrigerator. It definitely tastes different after a few days in the cold, an

I make my own kefir and part of my process is to let it “finish” fermenting in the refrigerator. It definitely tastes different after a few days in the cold, and I never really thought about how maybe there were different bacteria/yeast contributing to this compared to the first ~24 hrs on the counter. To the extent kefir helps, I now wonder how the temperature of fermentation affects people with CD?

throwaway984393 5y ago
It's not whether temperature of fermentation affects people, it's how much it affects microbes. Every fermentation process is dependent upon microbes (bacteria, yeast) acting on a food source at a specific temperature range. Different microbes act at different temperatures leading to different byproducts. For example, with brewing and vinting, cold temperatures can inhibit the "good" microbes and instead accelerate the growth of "bad" microbes, and too much temperature can generate undesireable byproducts. It's often necessary to use methods to control temperature in order to get the desired reactions and inhibit the undesired ones. Otherwise you could get sick from drinking improperly brewed beer.
- dsizzle 5y ago
  I mean I assume the temperature of fermentation would affect people via the microbes. Perhaps I’m not following what distinction you’re making? Also my understanding is that lagers are cold-fermented. Are you suggesting that’s somehow a “riskier” beer?
  - throwaway984393 5y ago
    What I mean is that saying "the temperature of fermentation affecting crohn's" misses all the other details (what microbes are you trying to grow, what byproducts you want, how much, what fuel, for how long). Maybe you had a specific set of variables in mind already, but it didn't seem clear to me, so speculating just on temperature seemed to be lacking critical details. Cold fermenting uses a different yeast that reacts at a different temperature and acts on a different fuel at a different rate and is safe when done properly. Of course with all brewing you try very hard to sterilize and keep any bad bacteria out of your batch. Having the right yeast at the right temperature with the right fuel at the right time and for the right duration is all critical to get the result you want. Change any variable and you can get a drastically different result (and thus a different affect on crohn's)
    - dsizzle 5y ago
      > Maybe you had a specific set of variables in mind already, but it didn't seem clear to me, so speculating just on temperature seemed to be lacking critical details. The low temperature/microbes/Crohn's connection came from the OP. Someone else connected kefir benefiting Crohn's. I was only drawing attention to my own experience with a temperature effect in kefir and speculating that there might be a further connection.

throwaway984393 5y ago

It's not whether temperature of fermentation affects people, it's how much it affects microbes. Every fermentation process is dependent upon microbes (bacteria, yeast) acting on a food source at a specific temperature range. Different microbes act at different temperatures leading to different byproducts. For example, with brewing and vinting, cold temperatures can inhibit the "good" microbes and instead accelerate the growth of "bad" microbes, and too much temperature can generate undesireable byproducts. It's often necessary to use methods to control temperature in order to get the desired reactions and inhibit the undesired ones. Otherwise you could get sick from drinking improperly brewed beer.

dsizzle 5y ago
I mean I assume the temperature of fermentation would affect people via the microbes. Perhaps I’m not following what distinction you’re making? Also my understanding is that lagers are cold-fermented. Are you suggesting that’s somehow a “riskier” beer?
- throwaway984393 5y ago
  What I mean is that saying "the temperature of fermentation affecting crohn's" misses all the other details (what microbes are you trying to grow, what byproducts you want, how much, what fuel, for how long). Maybe you had a specific set of variables in mind already, but it didn't seem clear to me, so speculating just on temperature seemed to be lacking critical details. Cold fermenting uses a different yeast that reacts at a different temperature and acts on a different fuel at a different rate and is safe when done properly. Of course with all brewing you try very hard to sterilize and keep any bad bacteria out of your batch. Having the right yeast at the right temperature with the right fuel at the right time and for the right duration is all critical to get the result you want. Change any variable and you can get a drastically different result (and thus a different affect on crohn's)
  - dsizzle 5y ago
    > Maybe you had a specific set of variables in mind already, but it didn't seem clear to me, so speculating just on temperature seemed to be lacking critical details. The low temperature/microbes/Crohn's connection came from the OP. Someone else connected kefir benefiting Crohn's. I was only drawing attention to my own experience with a temperature effect in kefir and speculating that there might be a further connection.