Announcement

Collapse
No announcement yet.

Sour Beer Pasteurization

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Sour Beer Pasteurization

    Wanted to get your thoughts on this process.

    Have a beer that's been aging for 10 months on brett in a barrel.

    I am going to need to move it to bright and carb and keg.

    Concerned about moving this beer to my bright that I put my other beers thru due to contamination.

    If I moved this beer back into the boil kettle and held it at 140 for 20-30 min would this kill off the organisms before knocking down and moving to bright?

    Does that negatively effect the flavor too much? Or is that temp not high enough to have an effect on Brett (especially the spores)

    What are other breweries doing that don't have dedicated bright tanks for Brett/Sour to minimize cross contamination?

  • #2
    Originally posted by imperialipa View Post
    If I moved this beer back into the boil kettle and held it at 140 for 20-30 min would this kill off the organisms before knocking down and moving to bright?
    This would seem to introduce a HUGE source of dissolved oxygen.

    If 140 for 20/30 is going to kill all the bugs, then why not run a long, hot CIP cycle on the bright (hence Sterilizing the bright itself) after the sour beer has been moved out of it?

    Comment

    Working...
    X