Matthewjscott
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I have heard that if you are content with the current carbonation after one week or so of bottle conditioning, you can heat the bottles to a certain temp to stop carbonation. Any details would be greatly appreciated.
stopping carbonation
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djfriesen
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I believe around 140°F kills yeast. But I don't know what effect heating up compressed liquids and gasses is going to have. Not having a lot of knowledge on the subject, I wouldn't try it. It's much safer to just refrigerate the bottles or adjust your priming sugar amounts to a more acceptable level.
sudsmcgee
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Refrigeration would essentially stop it, but only temporarily. If they warm up it will start again.
djfriesen
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This is true. But I rarely chill, then warm, then chill my beer. I would say adjusting priming amounts is the best option, followed by chilling, followed (very distantly) by trying to pastuerize beer in a bottle.
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Matthewjscott
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How do I pastuerize in the bottle
Golddiggie
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From the cider section...
easy stove top pasteurizing I've never done it, but you can if you REALLY think you want/need to... I would still advise using the correct amount of priming sugar to obtain the carbonation level though.
easy stove top pasteurizing I've never done it, but you can if you REALLY think you want/need to... I would still advise using the correct amount of priming sugar to obtain the carbonation level though.
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