Hi everyone
I'm brewing a 10 bbl batch of beer for a client of mine (I am a contract brewer) and the recipe calls for backsweetening. I can handle bottle pasteurization in my brewery, but not sure how to tackle the kegs. (I don't have an inline pasteurization system). Any ideas of how can I pasteurize a SS keg? Is there another option for killing all yeast like adding Sulfites? I'm really worried about fermentation starting again in the packaged product after I back sweeten the batch.
Thanks in advance for any input!
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I'm brewing a 10 bbl batch of beer for a client of mine (I am a contract brewer) and the recipe calls for backsweetening. I can handle bottle pasteurization in my brewery, but not sure how to tackle the kegs. (I don't have an inline pasteurization system). Any ideas of how can I pasteurize a SS keg? Is there another option for killing all yeast like adding Sulfites? I'm really worried about fermentation starting again in the packaged product after I back sweeten the batch.
Thanks in advance for any input!
Sent from my SM-G925F using Tapatalk
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