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Old 03-30-2013, 12:26 PM   #781
marcelo
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I think that one has to keep in mind is that:
The fermentation produces CO2. the beverage takes a while to absorb this c02, this may take several days, and when we put only the priming sugar, there is no problem, it will ferment, and will be absorbed in a few days without the danger of blowing up anything.
I could feel when I used this technique of pasteurization to sweeten Malzbier that the amount of CO2 released when I opened the bottle was more than what was shown absorbed into the drink! The beer is lightly carbonated showed. but was released a good amount of co2 when open. That was the moment I decided to pasteurize and stop the fermentation, because I knew that with some days of rest it would get there. and even then some sizzled during pasteurizationbut none exploded.
All I'm saying is that maybe the problem is happening for waiting a day longer.
Good Luck!





(Damn google translator)

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Old 04-01-2013, 10:38 AM   #782
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id be too scared the bottles would explode...

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Old 04-01-2013, 05:55 PM   #783
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Honestly, the only true benefit I can see is non-cold storage, which is nice, and the effect that might have on sharing with friends. Based on my near perfect first attempt two weeks ago, and knowing what I did wrong, I think I can have the same success that Pappers does, and will continue to pasteurize. Fortunately for those who aren't comfortable with it, there are alternatives. Cheers!

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Old 04-01-2013, 09:11 PM   #784
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Quote:
Originally Posted by RagingMammoth
id be too scared the bottles would explode...
If you want to give any brew to friends you should go for it...
Just take more precautions then I did and you'll be fine... Pot big enough for the bottles to fit in side with metal lid on... And NO over carbed stuff... Lol

If we let things intimidate us we would never achieve things we once thought were inachievable.....
Just be safe and go for it!
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Old 04-02-2013, 04:15 AM   #785
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Quote:
Originally Posted by BadgerBrigade View Post


If we let things intimidate us we would never achieve things we once thought were inachievable.....
Just be safe and go for it!
I agree. Take precautions and you'll be fine.

Best of luck
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Old 04-02-2013, 11:45 PM   #786
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I take much advantage of this procedure with my porter. I pasteurize them, and they keep the "sweet" of specialty malts for longer

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Old 04-06-2013, 01:00 AM   #787
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I did some stove-top pasteurization with some flip top bottles. I did lose 1 bottle to an explosion but everything else was good.
A quick note - I noticed some of the gaskets failed. They didn't break but one side sort of flipped out from under the cap. The bottles with gaskets that 'failed' still held pressure after the failure and I was able to just open then re-situate the gasket properly. I think the gaskets failing probably saved me from more broken bottles, but it's hard to know for sure if the bottles would have blown.
Didn't know if this had been discussed yet but I hope it's valuable info for the community.

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Old 04-06-2013, 11:38 AM   #788
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Pasteurized another batch Thursday night, nothing new to report, just glad to have some cider around, we're always running out. I should just go ahead and get some more going now.

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Old 04-08-2013, 03:16 PM   #789
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Why cant you just add campden tablets and Potassium Sorbate and be done with it?
I ask this only because I am getting
ready to rack my first every set. So anxiety is high.
Thanks.

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Old 04-08-2013, 03:39 PM   #790
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Quote:
Originally Posted by Txbigfoot View Post
Why cant you just add campden tablets and Potassium Sorbate and be done with it?
I ask this only because I am getting
ready to rack my first every set. So anxiety is high.
Thanks.
If you are going to force carb or want still cider, knocking the yeast down with additives will work. But if you want to bottle carbonate and condition, that method won't work.
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