pasteurizing beer to back sweeten

[Owly055]

I have a brew I want to back sweeten, so it's necessary to kill the yeast. The plan is to rack into a stock pot, and heat to about 150 for about 10 minutes......... Anybody have an concrete numbers?


H.W.

 

[PlexVector]

I have a brew I want to back sweeten, so it's necessary to kill the yeast. The plan is to rack into a stock pot, and heat to about 150 for about 10 minutes......... Anybody have an concrete numbers?


H.W.

Off the top of my head I know 161F for 15 seconds.

Found this on Engineering Tool Box website:

Temperature Time Pasteurization Type
63ºC (145ºF)1) 30 minutes Vat Pasteurization
72ºC (161ºF)1) 15 seconds High temperature short time Pasteurization (HTST)
89ºC (191ºF) 1.0 second Higher-Heat Shorter Time (HHST)
90ºC (194ºF) 0.5 seconds Higher-Heat Shorter Time (HHST)
94ºC (201ºF) 0.1 seconds Higher-Heat Shorter Time (HHST)
96ºC (204ºF) 0.05 seconds Higher-Heat Shorter Time (HHST)
100ºC (212ºF) 0.01 seconds Higher-Heat Shorter Time (HHST)
138ºC (280ºF) 2.0 seconds Ultra Pasteurization (UP)

Graph that in excel to get all the in between values.
Also looks like fat and sugar content will increase the temp by 5F

Even better is to search "pasteurization temperature time chart"

 

[ArcLight]

I have a brew I want to back sweeten, so it's necessary to kill the yeast. The plan is to rack into a stock pot, and heat to about 150 for about 10 minutes......... Anybody have an concrete numbers?

Before you do that, have you considered adding unfermentable sweeteners like Lactose, which is used in a Milk Stout?

 

[Owly055]

Off the top of my head I know 161F for 15 seconds.

Found this on Engineering Tool Box website:

Temperature Time Pasteurization Type
63ºC (145ºF)1) 30 minutes Vat Pasteurization
72ºC (161ºF)1) 15 seconds High temperature short time Pasteurization (HTST)
89ºC (191ºF) 1.0 second Higher-Heat Shorter Time (HHST)
90ºC (194ºF) 0.5 seconds Higher-Heat Shorter Time (HHST)
94ºC (201ºF) 0.1 seconds Higher-Heat Shorter Time (HHST)
96ºC (204ºF) 0.05 seconds Higher-Heat Shorter Time (HHST)
100ºC (212ºF) 0.01 seconds Higher-Heat Shorter Time (HHST)
138ºC (280ºF) 2.0 seconds Ultra Pasteurization (UP)

Graph that in excel to get all the in between values.
Also looks like fat and sugar content will increase the temp by 5F

Even better is to search "pasteurization temperature time chart"

Great info!! Of course I'm ONLY concerned with killing the yeast..... I was hoping for lower temps, shorter times. It's difficult to imagine that it would take 30 min at 145F to kill yeast............... At 191, you are losing alcohol. 161 at 15 sec sounds like the best deal. I can heat very rapidly........ About one deg ever 10 seconds. Looks to me like the reality of the situation would be that if I heated to 161, shut the heat down and cooled pretty rapidly, I probably would get the job done (in the real world).

H.W.

 

[L8-Again]

I would check this thread out, if you haven't already. I followed it to pasteurize some rice wine that I wanted to stay sweet. It also talks about back sweetening, letting it ferment until carbed, then pasteurizing in the bottle to keep the bubbles, keep the sweetness, and stop the fermentation. No alcohol loss, or oxygen exposure, to the beer in the sealed container.

https://www.homebrewtalk.com/showthread.php?t=193295

 

[Owly055]

I'm not bottling, but doing this for Tap-a-Draft..... I may use my pressure cooker... with the lid closed, nothing should be lost.


H.W.

 

[PlexVector]

I bet a quick message to one of the beer yeast labs would yield the magic formula.

 

[Owly055]

I bet a quick message to one of the beer yeast labs would yield the magic formula.

good idea