We have been brewing and canning our Milk Stout for about 5years now. We moved to flash pasteurizing it because we worried of residual lactose sugar being left and then if any yeast (wild or not) continuing to live once canned. Could cause some exploding cans or other problems.
Anyone that is canning Milk Stouts of beers with residual sugars have any tips? I would love to move away from pasteurization.
Cheers,
BG
Anyone that is canning Milk Stouts of beers with residual sugars have any tips? I would love to move away from pasteurization.
Cheers,
BG
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