The rule of thumb for yeast death is 140 deg. Correct? How long to that temp exposure?
Inner10 said:If I understand correctly it is a formula of time and temperature. 140 is pretty darn close to instant death but if you hold yeast at 120 for long enough you will probably kill it. But then again I'm no scientist.
Thanks ! If you read my other post I created some bombs last night. Still experimenting. Any other advice on pasteurizing would be great
Inner10 said:My best advice is do away with the troublesome process and get a keg. Say 80 bucks for a refurb keg, 100 for co2 tank 100 for regulator. Money well spent.
Not real familiar with the process. If I go that route, can I force carb, and still bottle? What would I need for that?
Inner10 said:Oh yeah, you can buy a bottle gun for your keg or build one:
Video Link: http://www.youtube.com/watch?v=Ln3sGEmfijs
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