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Old 01-11-2010, 02:16 PM   #1
claphamsa
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Ok, so, questions on bug growth.

It has been indicated that neither cold nor pressure will retard the souring process... is this true? (it HAS to stop at freezing...) what levels would you have to hit to stop it? Do they slow it down? would pasteurizing help?

Im just curious mostly
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Old 01-11-2010, 02:19 PM   #2
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Freezing, pateurization, and some chemicals will stop yeast and bacteria.

 
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Old 01-11-2010, 06:47 PM   #3
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Ive found that using significant amount of finings, then using campden can "stabilize" a beer

Using this method Ive successfully blended several 1+ yr old sours with "clean" beers and bottled with no bottle bombs or over-carbonation, usually the problem is under-carbonation, so much that I now still follow the same procedure except I add K-sorbate as well and carb in a keg and bottle off of that

 
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