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Old 07-21-2010, 05:47 PM   #21
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Quote:
Originally Posted by xoltri View Post
Ah, if you are dunking your bottles in sanitizing solution no wonder you find it hard....get a vinator:

http://www.eckraus.com/WINEMAKING/Wi...e_1/BW215.html

1 or 2 pumps per bottle with starsan, done. My wife pumps it for me.
Very nice.


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Old 07-21-2010, 05:59 PM   #22
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The advantage of the oven thing really comes in for those of us who are busy. I have a wife and a daughter to hang out with, a house to renovate, and a job that is demanding. The oven thing allowed me to spread out the time. Loading the oven Friday night takes maybe 5 minutes. Then I wake up early Saturday morning and could have everything bottled before everyone wakes up. So the sanitizing literally takes about 5 minutes for me.

If you are thinking about bottling all in one day, this technique is ridiculous. Who would sit and watch an over for an hour, then allow the bottles to cool. Actually time for my process is like 16 hours. By MY time investment is only about 5 minutes.

I keg almost everything now and just bottle out of kegs when I need to. This is how I did it while I was still bottling half my beer.


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Old 07-21-2010, 06:32 PM   #23
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It's a combination of heat and pressure that kills microorganisms. Ovens don't apply any pressure, which is why they have to go to a higher temperature. A pressure cooker can sterilize at lower temps than an oven, even if the items are not submerged, simply because they combine heat as well as pressure.

But for beer it's not necessary to "sterilize" -- sanitizing is plenty good enough.
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Old 07-21-2010, 08:29 PM   #24
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Why not just use the sani-rinse option in the dishwasher? Always works for me.
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Old 07-21-2010, 11:15 PM   #25
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I bottled using my starsan method this morning, and remembered why I wanted to try the oven pretty quickly...

The way I have to do it is mix the starsan in the sink, then submerge 6 bottles at a time, empty/fill/cap, then submerge another 6 bottles, etc. It takes quite a bit of time doing it this way, so from what others have said, it would actually be faster and easier to just stick them in my oven the night before.
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Old 07-21-2010, 11:30 PM   #26
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You can sanitize all of your bottles in StarSan, then fill them. As long as they're not sitting out, uncovered for an extended period they'll be fine. I submerge 12 at a time in a bucket, empty and set them on my table, then do the next 12 till I have enough for my batch. I usually sanitize 9 six packs for a 5 gal batch and usually have a few bottles left over.
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Old 07-21-2010, 11:42 PM   #27
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Thanks, that would've made it a bit quicker. Always learning!
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Old 07-22-2010, 12:00 AM   #28
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Quote:
Originally Posted by Boerderij_Kabouter View Post
The advantage of the oven thing really comes in for those of us who are busy.
This. I pretty much always oven sterilize. I just collect bottles, and whenever I have enough to fill my oven with (I can get 54 in), I rinse them out again (after having rinsed a bunch after drinking the beer that was in it), put foil around the top, and put them in the oven. Turn to 350, set the timer for 80 min (that gives enough time to heat the oven to 350 and bake for an hour). When the timer goes off I turn off the oven and leave them until the next morning. 7 min of work, tops.

Sometime, usually the next day, I take the bottles out and put them in milk crates. 5 min of work.

The good thing is that sterilized bottles with foil on top will stay sterilized almost indefinitely. This way I always have a bunch of bottles ready to go when bottling day comes (right now, e.g., I have about 5 crates of 12oz bottles and 3 of 22oz bottles that are good to go). One less thing to plan for and it fits well into my process.
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Old 07-22-2010, 12:25 AM   #29
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I use the oven... oh man it is sooo back breaking... first the tearing of the foil and placing over the tops of the bottles... I mean, I almost have to take my eyes off the ballgame to get that done... Then that whole part of putting the bottles in the oven... good lord that must take me the better part of a commercial break...

Crank the hot box up to 350 grab beer from the fridge, sit back down, and 90 minutes later the hard part comes... TURNING OFF THE OVEN!!! holy smokes, turning the dial counter clockwise a half turn... Such a pain.

C'mon people oven is the way to go... I'll do it until I move on to kegging. I've even been in a hurry and placed a box fan on the oven door to suck the hot air out. Bottles were room temp in about an hour...

Sure it takes a little while, but if you are in a hurry to bottle you should have started sooner.
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Old 07-22-2010, 12:55 AM   #30
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Quote:
Originally Posted by BigJefe View Post
I use the oven... oh man it is sooo back breaking... first the tearing of the foil and placing over the tops of the bottles... I mean, I almost have to take my eyes off the ballgame to get that done... Then that whole part of putting the bottles in the oven... good lord that must take me the better part of a commercial break...

Crank the hot box up to 350 grab beer from the fridge, sit back down, and 90 minutes later the hard part comes... TURNING OFF THE OVEN!!! holy smokes, turning the dial counter clockwise a half turn... Such a pain.

C'mon people oven is the way to go... I'll do it until I move on to kegging. I've even been in a hurry and placed a box fan on the oven door to suck the hot air out. Bottles were room temp in about an hour...

Sure it takes a little while, but if you are in a hurry to bottle you should have started sooner.
I would be careful trying to cool your bottles quickly, that is where your going to strain the bottles and compromise the strength. And I would imagine that sterilizing your bottles this way fatigues them and perpetuates crack growth in the bottles faster than normal use. My advise is to raise and drop temperatures as slowly as possible.

Wiki page on Thermal Shock http://en.wikipedia.org/wiki/Thermal_shock


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