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Pasteurizing a whole corny keg?

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I try to keep 4 beers on tap. Doing this means some of it stays a longer while in my Keezer. This being the case I started pasteurizing my beers a long time ago. Here is the method I have done since day 1. First I have an old beer keg (15.5 gallons) I installed immersion heaters in and I usually brew 10 plus gallon batches. At the end of fermentation I run the fermented batch into my 15.5 keg and heat it to 160 and hold it for 15 minutes. At this temperature you will not lose any of the ethanol, but the methanol will vaporize out. After 15 minutes I load co2 in the top of the 15.5 keg and allow it to cool. When it gets to room temperature I rack it into a corny keg. Most of the time this goes into my Keezer or into one of my other special converted freezers. It's a little extra work but this has worked for me over the years.

As far as taste goes it seems to stay the same over time, I mean it doesn't change with time as it might if it is not pasteurized.
 
Has anyone tried to pasteurize an entire corny keg? I'm thinking about heating water in a keggle with a false bottom a immersing the corny for however long it takes to bring the contents to 160 and cooling using an immersion chiller.

My primary concern is that the rubber on the bottom of the corny may not like getting that hot.
open the keg, run the fluid through a heat exchanger and back into the keg while circulating the water side from a large pot of boiling water into you reach the desired temp in your keg. Or use Camden tablets to kill the yeast.
 

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