I will preface this post by saying I am a relative newcomer to homebrewing beer.
I plan to brew a sour beer using lactobacillus. I would like to bottle prime AND backsweeten this beer.
The only feasible way of doing this I can think of is to bottle pasteurise to end the priming process; I can't use lactose, and I refuse to use sweetener. My plan would be as follows:
1. Brew beer in the normal way (but sour).
2. Backsweeten and immediately cold crash to pause fermentation and remove most of the yeast.
3. Bottle, without any extra sugar.
4. After some period of time (potentially evaluating carbonation by opening some bottles early), pasteurise the bottles to kill all remaining yeast / bacteria.
5. Age at room temperature for a couple weeks, before refrigerating to enjoy.
Has anyone done anything like this before? Does anyone have any better ideas? How long should I wait between pasteurising and bottling? Is this too risky???
Thanks in advance
I plan to brew a sour beer using lactobacillus. I would like to bottle prime AND backsweeten this beer.
The only feasible way of doing this I can think of is to bottle pasteurise to end the priming process; I can't use lactose, and I refuse to use sweetener. My plan would be as follows:
1. Brew beer in the normal way (but sour).
2. Backsweeten and immediately cold crash to pause fermentation and remove most of the yeast.
3. Bottle, without any extra sugar.
4. After some period of time (potentially evaluating carbonation by opening some bottles early), pasteurise the bottles to kill all remaining yeast / bacteria.
5. Age at room temperature for a couple weeks, before refrigerating to enjoy.
Has anyone done anything like this before? Does anyone have any better ideas? How long should I wait between pasteurising and bottling? Is this too risky???
Thanks in advance