Bottling temperatures?

[mlmeeks]

The town we are opening our brewery in does not allow the sale of cold beer in convenient stores. With the beer being cold at bottling time will it suffer from having it warm up as it goes into and sits in the local stores? Any help will be appreciated.

[a10t2]

Are you filtering and/or pasteurizing? The more yeast there is in the package, the more important it is to store it cold.

What's your target shelf life?

[nateo]

IIRC, the rule of thumb for bacterial activity is that it doubles with every 10*C increase in temperature. So you can see, if you store the beer at room-temp, it'll spoil a lot faster than if it's refrigerated.

[mlmeeks]

Are you filtering and/or pasteurizing? The more yeast there is in the package, the more important it is to store it cold.

What's your target shelf life?

We will be filtering only. Not sure about the shelf life. Especially if it has to sit in warm temps for an extended time.

[GlacierBrewing]

We will be filtering only. Not sure about the shelf life. Especially if it has to sit in warm temps for an extended time.

You need to be extremely careful about your accounts storing your bottled product non-refrigerated unless you are able to filter out all the yeast (ie. sterile filter) and/or you are pasturizing. As your products warm-up and the yeast begins to ferment again, the pressure will build and BOOM!
When we first opened, I had a display of our six bottled beers on a face-high shelf in our tasting room. I stupidly used full bottles. I came in one morning to find five bottles scattered across the floor and only the round glass bottom of the sixth on the shelf. It had exploded during the night with enough force to lodge a three inch piece of glass in the drywall across the room! This really drove home the point to me just how dangerous warm storage can be.
It seems counter-intuitive that your area requires beer to be sold non-refrigerated!

Prost!
Dave

[mlmeeks]

You need to be extremely careful about your accounts storing your bottled product non-refrigerated unless you are able to filter out all the yeast (ie. sterile filter) and/or you are pasturizing. As your products warm-up and the yeast begins to ferment again, the pressure will build and BOOM!
When we first opened, I had a display of our six bottled beers on a face-high shelf in our tasting room. I stupidly used full bottles. I came in one morning to find five bottles scattered across the floor and only the round glass bottom of the sixth on the shelf. It had exploded during the night with enough force to lodge a three inch piece of glass in the drywall across the room! This really drove home the point to me just how dangerous warm storage can be.
It seems counter-intuitive that your area requires beer to be sold non-refrigerated!

Prost!
Dave

Thanks for the info...Our town is a college town. Ole Miss. Its an anti-DUI thing I guess.

[wailingguitar]

You need to be extremely careful about your accounts storing your bottled product non-refrigerated unless you are able to filter out all the yeast (ie. sterile filter) and/or you are pasturizing. As your products warm-up and the yeast begins to ferment again, the pressure will build and BOOM!
When we first opened, I had a display of our six bottled beers on a face-high shelf in our tasting room. I stupidly used full bottles. I came in one morning to find five bottles scattered across the floor and only the round glass bottom of the sixth on the shelf. It had exploded during the night with enough force to lodge a three inch piece of glass in the drywall across the room! This really drove home the point to me just how dangerous warm storage can be.
It seems counter-intuitive that your area requires beer to be sold non-refrigerated!

Prost!
Dave

Respectfully, the lack of sterile filtration is not going to cause this. If the beer has fermented out properly, whatever yeast is there will be dormant. Something else caused this accident, maybe a bad batch of glass, maybe an infection... definitely not just some yeast in a bottle of packaged beer that had warmed up a little

[nateo]

Respectfully, the lack of sterile filtration is not going to cause this. If the beer has fermented out properly, whatever yeast is there will be dormant. Something else caused this accident, maybe a bad batch of glass, maybe an infection... definitely not just some yeast in a bottle of packaged beer that had warmed up a little

I was thinking the same thing. Didn't want to sound like a jerk either, but yeah, that sounds like a pretty serious infection.

[beejay]

Respectfully, the lack of sterile filtration is not going to cause this. If the beer has fermented out properly, whatever yeast is there will be dormant. Something else caused this accident, maybe a bad batch of glass, maybe an infection... definitely not just some yeast in a bottle of packaged beer that had warmed up a little

Indeed, we force ferment every batch of wort we produce to ensure we ferment every batch out completely.

[GlacierBrewing]

My original point was how the warm floor marketplace can bring havoc to your products and business.

Dave