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Old 11-07-2012, 06:48 PM   #11
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I wouldn't call this process "pasteurizing" per se... more like sanitizing.

I do it all the time. You can't just throw dirty bottles in the dishwasher though. Clean them well, then place the bottles upside-down on the rods, run a normal cycle without soap.

I have never personally seen a "sanitize" cycle on any home dishwasher, but the normal cycle works for me just fine.

Afterward, remove the bottles and set upright on a table for 10 minutes to chill them down a bit. Fill your bottles with the beer + priming sugar, cap and wait 3 weeks.

FYI - Some people "bake" their empty bottles too. Seems to also work.

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Old 11-07-2012, 07:33 PM   #12
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He's talking about doing this with bottles full of beer and capped... I misread that at first too

My dishwasher, and many newer model dishwashers, have a sanitize setting that meets NSF standards. I didn't buy mine because of that, but apparently it's quite popular with families that have kids.

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Old 11-07-2012, 08:24 PM   #13
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I tried this with a batch of cider and found that it didn't work in my dishwasher. I used a thermocouple and found that my dishwasher it got hot enough to pasteurize, but then I add the bottled cider and put the thermocouple into one if the bottles and found that my dishwasher WAS NOT strong enough to bring all of that liquid to the proper temps. Now I'm sure there are indeed dishwashers out there strong enough for this, but I would not recomend it unless you can verify that your washer can get you the temps you need or you could have bottle bombs on your hands

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Old 11-07-2012, 08:30 PM   #14
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Mhmmm

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Old 11-07-2012, 08:34 PM   #15
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Quote:
Originally Posted by william_shakes_beer
so you're trying to kill the yeast and maintain a pre determined carb rate?
Yupp:-)
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Old 11-08-2012, 06:08 PM   #16
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I would be concerned about increasing the pressure and breaking the bottles. Based on a post above, it sounds like the commercial breweries use a speical oven that raises and lowers the temps slowly to avoid thermal shock. Perhaps you could approximate that process by using the oven and baking in steps... 120 15 minutes, 130, 140, etc, and then double the step temps until one breaks to see where the limit point is.

I believe that commercial breweries use a filter to physically remove the yeast, then force carb and bottle. Would it be more realistic to approximate that instead? perhaps filter to a keg, force carb with co2 and then bottle and cap?

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Old 11-08-2012, 06:24 PM   #17
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Why would you want to kill the yeast in your beer? Beer is alive and it tastes good that way. Kill the yeast, and over time you may have tons of off flavors on your hands.

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Old 11-09-2012, 06:16 PM   #18
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I believe the OP is attempting to dial in a particular level of carbonization, like os done in commercial breweries.

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Old 11-13-2012, 01:15 PM   #19
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When major breweries fill their bottles the yeast is already out of the beer and it's already carbonated. The pasteurizers are there to kill off any bacteria that are introduced from either the containers (cans and bottles get rinsed out) or the lids (on cans) or crowns (bottles). They are very careful of how much pasteurization goes on, and they test their pasteurizers routinely to make sure they're within the specified range for the beer. Just because they run a 12-oz can and they are within spec doesn't mean the settings don't change when they switch to a different heating/cooling profile when they go to 16-oz can because the thermodynamics and heat transfer change.

You could try to throw a few bottles in your dishwasher, but I wouldn't recommend it. You're not going to have a control to judge against, and certainly won't be accomplishing anything that resembles what the big boys are doing.

Sorry, don't want to rain on your parade, just giving some more insight on the complexity of the pasteurization process. Cheers!

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Old 11-15-2012, 11:48 AM   #20
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Thanks.
Just happy for all new knowledge.

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