I was taking a sample of my stout, which brewed about 2.5 months back and now aging on some toasted oak. I slipped up and think a little beer touch some unsanitized tubing and ended up back in the carboy. It was very little, less than a ml probably. Here's my concern. I'd like to save this for next winter. So I'm thinking of attempting a low temp pasteurization in a 3 gallon keg using an immersion circulator (like used for sous vide cooking). For reference the beer is about 8.5 percent. Should I (1) not worry about it (2) give it a shot (3) just drink it now?
I've seen a lot out there for cider when trying to back sweeten, but not for beer. I haven't determined exact time/temp, but there are standard curves out there. Probably in the 140-150f range for ~ 30 minutes at temp.
Thanks for the help.
I've seen a lot out there for cider when trying to back sweeten, but not for beer. I haven't determined exact time/temp, but there are standard curves out there. Probably in the 140-150f range for ~ 30 minutes at temp.
Thanks for the help.
