bmoritzasu
Active Member
- Joined
- Dec 6, 2013
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All,
I brewed a pumpkin milk stout, racked to secondary with pumpkin after four weeks, let it sit for two weeks, and bottled last week. Well looking at the bottles I'm starting to notice what appears to be a pellicle forming in the bottle.
I did not use Brett for my fermentation, so I suspect it was introduced during racking or bottling. Since this is a milk stout, I bottled at 1.024, which is more than enough for the Brett to create some bombs.
My question is, can I pasteurize these bottles? I've read the post about cider pasteurization (https://www.homebrewtalk.com/f32/easy...g-pics-193295/), and was wondering if this would work for my problem. Has anyone pasteurized a Brett infection before? Thanks for the help.
bmoritzasu is online now
I brewed a pumpkin milk stout, racked to secondary with pumpkin after four weeks, let it sit for two weeks, and bottled last week. Well looking at the bottles I'm starting to notice what appears to be a pellicle forming in the bottle.
I did not use Brett for my fermentation, so I suspect it was introduced during racking or bottling. Since this is a milk stout, I bottled at 1.024, which is more than enough for the Brett to create some bombs.
My question is, can I pasteurize these bottles? I've read the post about cider pasteurization (https://www.homebrewtalk.com/f32/easy...g-pics-193295/), and was wondering if this would work for my problem. Has anyone pasteurized a Brett infection before? Thanks for the help.
bmoritzasu is online now