Pasteurization - Recommend PU?

[pvanessen]

Hey guys,

to prevent bottle bombs, what is the recommended pasteurization I should go for? I have the formula to calculate the temp/duration for my water bath but I struggle to find what PU numbers are recommend?
20 PU?
40 PU?
60 PU?
1000 PU?

Best regards
Phillip

 

[day_trippr]

From a brief look around, it seems ~15PU for light lagers through ~34PU for heavier craft brews to ~45PU for Belgians and styles that use harder-to-kill (read: "wild") strains.

I imagine farmhouse and lambics are at the top of that scale...

Cheers!

[edit] One of the better (bang for length) articles I found http://wiki.zero-emissions.at/index.php?title=Pasteurization_in_beer_production#Pasteurisation_Units

 

[pvanessen]

So, this is a unfermented malted drink (soda-style).
I had them at 62C for 45 mins (temp. probe in one additional, open bottle).
That should have done the trick, right?

Best regards,
Phillip

 

[day_trippr]

Sorry, I have no idea what PU unfermented malt soda requires to be stable.
There's likely an answer out in the ether...