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You are here: Home --> Forum Home --> General Forum --> Chitchat --> I need to do a bottle purge

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'm about to have **three** batches of beer that are ready to be bottled.  Time to get off my butt, no?

I think that I'm going to purge some of my older batches; I have leftovers of this and that (including basically an entire case of that disappointing roggenbier).  Why hold on to stuff I'm not drinking, right?

I'm considering doing an oven bake of some bottles this time around, just to be absolutely sure everything in them is dead.  I imagine those bottles have to be totally dry before they can go into the oven, though.  Yes?





Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Yes.

Although I'm now more on the side of boiling bottles you're worried about rather than baking them.  I've had bottles crack and snap off at the neck after baking.  I don't think they're meant for that kind of heat cycling.  Boiling kills everything and has the added bonus of loosing up any gunk.  Baking would fire that stuff right in.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


My plan is to thoroughly wash the bottles before I do anything.  I already rinse them well as soon as I pour the beer, and I have a bottle washer attachment for my sink to ensure that there is no visible dried on crud.

I've wondered about boiling, but man... how long would you have to boil for?  And honestly, that sounds like an all day job, as you could only get so many bottles in the pot at once.  Then you have to wait for them to cool enough to handle them before you could boil the next batch, no?





Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Nope, you don't need to wait, get some silicone gloves!  

You can get sterile in 20 minutes with boiling.

You need at least 4 hours at 325F for baking.  The higher you bake, the less time you need, but then again, you have to know the thermal properties of the glass to know what's acceptable and what's not.

There's a obvious cool down period for both methods.




Posted 34 days ago.

ingoogni
nl
314 Posts


Rinse with hot water, rinse with starsan. No boiling, baking etc. If you have an avvinatore it's a quick job.

Your roggen, put it in an carboy and add brett C.




Posted 34 days ago.
Edited 34 days ago by ingoogni

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Ingoggni, I've done the hot water plus startsan rinse, I do have a vinator.  I have had some bottle contamination issues, however, so I'd like to be more sure.



Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Palmer say 340 F for one hour and they are sterilized. I do mine at 350 F for an hour to leave some wiggle room. 



Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


I grabbed my temps and times from the FDA's foods safety handling guidelines. Granted, they were talking about sterilization and killing spores, so it might not need to be quite that extreme, but 1 hour at 350 seems a little short.



Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Palmer couldn't be wrong, could he?

;-)
G




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Hehe, never!

Where's my secondary...





Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


You sit right now, when I decided to Keg. 

Beer fridge full of bottles (mainly big beers I don't mind holding on to), full fermenters ready to bottle, and no patience to do it. I think I "Lagered" those two batches about a month before I finally just bought kegging shit and was on my way down that whole rabbit hole. 

I can't imagine filling ~150 bottles, while also having lingering contamination concerns. ughh... good luck brother. 




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


More often than not, my strongest impulse to get into kegging comes when I've planned poorly and have 10 gallons of beer to bottle. 



Posted 34 days ago.

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