arbeck
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- Mar 31, 2013
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I've seen a lot of threads on but none get the questions I have. I'm come from a more technical home culinary background, and one of the tools I use frequently is a thermal immersion circulator. It allows me to heat a water bath to a very precise temperature (within .2C) and hold it there indefinitely. Most of the government food safety guidelines give the temperature at which foods are safe if heated to for one second. However, I know can safely pasteurize milk by heating it to 145F for 30 minutes and holding chicken at 135 for 75 minutes. I believe most things can be pasteurized at any temp above 131F if given a long enough time.
So What I'm looking for is some sort of time/temperature chart for yeast. I think it would be much easier to just heat up my water bath in a tub, and drop in the bottles and let them sit for a few hours than trying to fiddle with a stove or dishwasher.
So What I'm looking for is some sort of time/temperature chart for yeast. I think it would be much easier to just heat up my water bath in a tub, and drop in the bottles and let them sit for a few hours than trying to fiddle with a stove or dishwasher.
