Milk Stout Brett Killer

[bmoritzasu]

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-stove-top-pasteurizing-pics-193295/), and was wondering if this would work for my problem. Has anyone pasteurized a Brett infection before? Thanks for the help.

 

[Calder]

It will work. Not something I have ever wanted to try.

 

[Stauffbier]

As long as they aren't over carbed, they can be pasteurized.

 

[TipsySaint]

yep you can do it...it's gonna suck...but it's better than losing the beer to bombs!

 

[bmoritzasu]

Thanks for the replies. I'll crack open one to see where it is and then get to work on the pasteurization. Don't want to do it either, but also don't want to waste a whole batch.

 

[TipsySaint]

good luck and I hope nothing blows up!