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Old 11-05-2012, 04:37 AM   #1
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Default pasteurise in the dish washer?

Have any one ever tried to pasteurise in the dishwasher?

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Old 11-05-2012, 02:12 PM   #2
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I've sometimes used the sanitize setting on my dishwasher to sanitize already cleaned bottles.

What exactly are you attempting to pasteurize?

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Old 11-05-2012, 02:21 PM   #3
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Bottles of beer ;-)

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Old 11-05-2012, 02:32 PM   #4
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Ah, then yes, it's possible. It seems to work best if your dishwasher actually has a sanitize setting.

I make sure all my bottles are clean. Maybe I'm overly cautious, but I then clean the dishwasher (remove any food particles from the filter/trap and spray with Star San). Then I run the sanitize setting with the bottles and NO detergent. With the model dishwasher I have, this setting takes awhile to complete, so keep that in mind if you're trying to time it with when you bottle.

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Old 11-05-2012, 05:26 PM   #5
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Quote:
Originally Posted by akglyd View Post
Have any one ever tried to pasteurise in the dishwasher?
The only occasions I've had bottles break is after using the heat dry setting on my dishwasher. I wouldn't recommend it.

If I'm interpreting what you are asking correctly, I'm assuming you want to put already capped and full beers in the dishwasher so the beer is pasteurized?
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Old 11-05-2012, 05:29 PM   #6
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Interesting idea....

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Old 11-05-2012, 05:39 PM   #7
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oh, bottles full of beer... that I've not done. You'd at least have to wait until bottle conditioning is over.

Why does the beer need to be pasteurized?

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Old 11-05-2012, 06:25 PM   #8
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Science experiment...
Just take some bottles to try to se the result.
Anyone else who have tried?

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Old 11-06-2012, 07:29 PM   #9
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The formula for calculating a PU's is:

PU = t × 1.393(T − 60)

To properly pasteurize your beer you need two things to happen 1) the temperature of the beer needs to be slowly be raised so that you acheive 8+ PU's (roughly 60 deg C) and then held at that temperature for roughly 10 min. 2) to ensure this happens the cold spot temperature (center point of the bottle) needs to hit that temp and maintain for the same time period. 8+ PU's is roughly the range which will kill any bacteria, yeast or wild yeast.

The one concern i would have would be that the temp in the dishwasher raises too quick and causes thermal shock to the bottles at which point they could burst.

Larger breweries which pastuerize thier beer typically do so in tunnel style pasteurizers where the temperature is slowly raised to 62.5 deg C and held there for a predetermined time and slowly lowered back down to room temp. There are preheat, heat, hold, pre-cool and cooling zones (typically 10 zones total). Its done this way to reduce the damage done by pastuerization to the beer and reduce the chances of thermal shock to the bottles.

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Old 11-07-2012, 06:05 PM   #10
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so you're trying to kill the yeast and maintain a pre determined carb rate?

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