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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Pasteurizing With Sous Vide

    Every thread I’ve seen on stovetop pasteurizing bottles to kill yeast/stop bottle bombs has involved temperatures of 180-190 F. This seems to have come from cribbing the temperature scheme from milk or apple juice pasteurization, with a fudge factor for poor temperature control. I work in...
  2. E

    Hello from a longtime lurker

    I've been homebrewing and stalking these forums since about 2010, but I have finally come out to talk to all of you! After many newbie mistakes, I feel like I am at the point where I am able to contribute to the discussion. I started brewing beer and have come to include mead, cider, and...
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