I started sterilizing my wine bottles and now my beer bottles in my oven. I use the following times and temperatures taken from John Palmer's book and ebook:
Temperature Duration
338°F (170°C) 60 minutes
320°F (160°C) 120 minutes
302°F (150°C) 150 minutes
284°F (140°C) 180 minutes
250°F (121°C) 12 hours (Overnight)
I wash, rinse and dry my bottles as I use them. When they are dry, I wrap a bit of aluminum foil across the top to keep anything from getting in the bottle. When I have a a couple of dozen of these cleaned bottles, I put them in the oven at 340 degrees F for 60 minutes. I let the bottles cool in the oven. If you take them out while hot, they can break (they aren't pyrex). I just put them into a case box (still with the foil over the top of each bottel) and close the flaps. They remain sterile and are ready to go when I need them. I like this since it makes the tedious part of brew day easier.
Do any of you use this method? It really works for me.
Jim
Temperature Duration
338°F (170°C) 60 minutes
320°F (160°C) 120 minutes
302°F (150°C) 150 minutes
284°F (140°C) 180 minutes
250°F (121°C) 12 hours (Overnight)
I wash, rinse and dry my bottles as I use them. When they are dry, I wrap a bit of aluminum foil across the top to keep anything from getting in the bottle. When I have a a couple of dozen of these cleaned bottles, I put them in the oven at 340 degrees F for 60 minutes. I let the bottles cool in the oven. If you take them out while hot, they can break (they aren't pyrex). I just put them into a case box (still with the foil over the top of each bottel) and close the flaps. They remain sterile and are ready to go when I need them. I like this since it makes the tedious part of brew day easier.
Do any of you use this method? It really works for me.
Jim