Pasteurization - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Pasteurization

Reply
 
Thread Tools
Old 10-19-2006, 01:44 PM   #1
Brewpilot
Recipes 
 
Aug 2006
Fort Wayne, IN
Posts: 362


If I am making a fruit beer, with real raspberries, how do I go about this? I have heard that about 30 minutes at 170F will work well? Any concern about tannins or anything of that nature? I am brewing this in the coming weeks, and I am really excited!!

Brewpilot

 
Reply With Quote
Old 10-19-2006, 01:51 PM   #2
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,903
Liked 528 Times on 424 Posts


That's what I did, although not for 30 minutes. Ten or fifteen should be plenty. Correct me if I'm wrong, but there are no tannins in raspberries to worry about.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Old 10-19-2006, 01:57 PM   #3
rdwj
 
rdwj's Avatar
Recipes 
 
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts


From what I've read, you should freeze them first too. Then thaw and crush them. Freezing destroys cells walls and allows for better extraction.

I've got a Cherry Wit planned next and that's the procedure I'm following.
__________________
On Tap: Whatever I just brewed (got sick of updating it)

 
Reply With Quote
Old 10-19-2006, 04:39 PM   #4
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
 
Chairman Cheyco's Avatar
Recipes 
 
Dec 2005
Calgary
Posts: 3,246
Liked 12 Times on 12 Posts


170F is fairly high for pateurization of the fruit. You will be getting close to setting the pectins in the fruit and you'll end up with hazy beer. This haze won't affect taste so don't worry about it if you don't care about the look of the beer. There are two ways of dealing with it one is adding pectic enzyme to the fermenter and the other is to pasteurize the fruit at a lower temp ~150F will suffice. Also, adding them to secondary will help because there is alcohol around.
Have you considered using oregon canned fruit purre? Those are dump and go and are supposed to give great results.
__________________
Once the wind has been broken, it cannot be fixed.

 
Reply With Quote
Old 10-19-2006, 05:00 PM   #5
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
 
Walker's Avatar
Recipes 
 
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts


Devil's Advocate: why not just soak the fruit in a little vodka for a day?
__________________
Ground Fault Brewing Co.

 
Reply With Quote
Old 10-19-2006, 05:02 PM   #6
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,903
Liked 528 Times on 424 Posts


The boiling (and the freezing) destoys the cellular structure pretty much completely. You're adding mush to the fermenter. Seems to me that this can only help with flavor extraction.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Old 10-19-2006, 05:09 PM   #7
Brewpilot
Recipes 
 
Aug 2006
Fort Wayne, IN
Posts: 362

These are home grown raspberries, so that is why I am using them... 150F works for me! I need to get this brew done and aging so that I can start my first otameal nut stout!!! I am really excited about that!

Brewpilot

 
Reply With Quote
Old 10-19-2006, 05:43 PM   #8
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
 
Chairman Cheyco's Avatar
Recipes 
 
Dec 2005
Calgary
Posts: 3,246
Liked 12 Times on 12 Posts


Quote:
Originally Posted by Walker-san
Devil's Advocate: why not just soak the fruit in a little vodka for a day?

Good idea, then you can drink the vodka and become a girl-drink drunk.
__________________
Once the wind has been broken, it cannot be fixed.

 
Reply With Quote
Old 10-20-2006, 01:19 AM   #9
Carne de Perro
Recipes 
 
Oct 2006
Posts: 131
Liked 1 Times on 1 Posts


Normal pasteurization temps start at 140F and go up from there. Generally speaking, the higher the temperature, the shorter the amount of time the product is held at that temperature, and the more completely resident organisms (and delicat flavor compounds) are destroyed. Milk that is held at 140F for 30 min is considered pasteurized, if it's held at 160F for 5 minutes its ultra-pasteurized. (You can go higher but then you start to hit Parmalet territory ). 150F was probably a good compromise. (And I'm not suggesting cooking raspberries for half an hour either.)

 
Reply With Quote
Old 10-20-2006, 04:33 AM   #10
Bsquared
HBT_LIFETIMESUPPORTER.png
 
Bsquared's Avatar
Recipes 
 
Oct 2006
San Diego
Posts: 1,850
Liked 67 Times on 59 Posts


70% Ethanol is a great disinfectant. You just need to have them in the alcohol for at least 20min to kill wild yeast, bacteria and Viruses. Bacardi 151 is 75.5% Alcohol so that will work well.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pasteurization markcubed Beginners Beer Brewing Forum 4 09-02-2009 12:53 AM
pasteurization jonalexdeval Mead Forum 8 07-18-2009 11:28 PM
Low temp Pasteurization? Poindexter Equipment/Sanitation 7 06-07-2009 05:03 AM
Vat Pasteurization Beerrific Cooking & Pairing 0 02-26-2008 04:29 PM
Question about pasteurization codyw Equipment/Sanitation 19 02-21-2008 05:55 AM


Forum Jump