DanielB
Well-Known Member
- Joined
- Sep 19, 2018
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Hello, as you may have seen, I've posted the odd question regarding fermentation to dry, and sweetness, and back sweetening etc. I was wondering, as an eager newbie, what the communal thoughts are on pasteurising our brews, to kill any yeast?
No yeast, means adding sweetness, but without risk of unwanted fermentation...
My set up is in the image. If you zoom in you can see the temperature of the liquid in the bottle, on my results paper.
This experiment was just to see what temperature of the pot water gives as a temperature inside the bottle. These are open bottles, full of cold tap water.
My understanding is that if the bottle contents are not carbonated, or not overly so...then heating in this way is ok, but, as ever, thoroughly value your thoughts. It is possible my temperatures necessary to kill yeast are too high....but as a ''strawman" I figured 60°C for at least 90 seconds was a place to start...?
I wore safety glasses.
No yeast, means adding sweetness, but without risk of unwanted fermentation...
My set up is in the image. If you zoom in you can see the temperature of the liquid in the bottle, on my results paper.
This experiment was just to see what temperature of the pot water gives as a temperature inside the bottle. These are open bottles, full of cold tap water.
My understanding is that if the bottle contents are not carbonated, or not overly so...then heating in this way is ok, but, as ever, thoroughly value your thoughts. It is possible my temperatures necessary to kill yeast are too high....but as a ''strawman" I figured 60°C for at least 90 seconds was a place to start...?
I wore safety glasses.
