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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 underst

• 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.