chumpsteak
Well-Known Member
Anybody ever done this out of concern of bottle bombs or severe over carbing? What if I want to enter a fruit sour in a competition that I know hasn't fully fermented out all the sugar from the fruit addition? I know this is why they make heavier bottles and cork/cages, but wouldn't pasteurizing solve the problem? I keg and occasionally bottle already carbed beer for comps, so just wondering how to do this without fermenting for months to make sure all the bugs have stopped.