indigo
Well-Known Member
Hey, all:
One thing I've always been worried about when bottling is the fear that I'm setting myself up with bottle bombs. Not sure why I'm worried - my beer tends to end up really lightly carbed. BUT! I'm looking to improve on that, and that means adding more priming sugar in the next batch, a Boddington's clone.
My plan is to fill my bottles as regular, and also fill a 12-oz plastic bottle with the beer. Test one bottle each week, and when they hit the right level of carbonation, pasteurize all the bottles by soaking them in a 150° bath for fifteen minutes. Theoretically this should kill the yeast, making it perfectly safe to store them at room temperature indefinitely, right? But will it also create off-flavors?
These are questions I have...
One thing I've always been worried about when bottling is the fear that I'm setting myself up with bottle bombs. Not sure why I'm worried - my beer tends to end up really lightly carbed. BUT! I'm looking to improve on that, and that means adding more priming sugar in the next batch, a Boddington's clone.
My plan is to fill my bottles as regular, and also fill a 12-oz plastic bottle with the beer. Test one bottle each week, and when they hit the right level of carbonation, pasteurize all the bottles by soaking them in a 150° bath for fifteen minutes. Theoretically this should kill the yeast, making it perfectly safe to store them at room temperature indefinitely, right? But will it also create off-flavors?
These are questions I have...