Baked bottles?

[Minbari]

We only need sanitation. Sterilization is unnecessary.

Completely agree. Have washed and sanitized bottles that got stored for 9 months, not an issue.

 

[west1m]

I used to repair autoclaves. The pressure is needed to allow water / steam to reach 250 degrees F, @15 psi...

 

[Nosybear]

Pressure simply raises the temp at which the water turns to steam. Higher temp = quicker sterilization

Think pressure cooker, which is basically what an autoclave is.

 

[Nosybear]

Completely agree. Have washed and sanitized bottles that got stored for 9 months, not an issue.

I use Sani-Clean to minimize foaming, have never baked, used the dishwasher, autoclaved or otherwise sterilized my bottles. A quick sanitizing rinse, then use.

 

[Donoroto]

Oh, I agree sterile is overkill. But it can be done.

 

[Mark Farrall]

Oh, I agree sterile is overkill. But it can be done.

And if it can be done...

 

[Donoroto]

And if it can be done...

It will.

As I mentioned, the goal is long-term beer storage. Overkill is my middle name.

 

[Ward Chillington]

Remember Don....the alcohol will kill bugs too!

 

[Herm brews]

However you do it, the objective should be to get the bottles clean. There should be no yeast residue in the bottom of a bottle. After pouring a bottle, I drain, rinse, soak with a solution of dish soap, scrub with a bottle brush, scrub again with a microfiber-type brush, rinse again, then drain upside down in the dishwasher. When dry, I store bottles upside down. When ready to fill, I sanitize with StarSan for 2 minutes, drain upside down, then fill.
I could see trying a steam or boil sanitization method, but my clean as I go technique works well for me.

 

[Donoroto]

Yep. Sanitized cannot happen without perfectly clean.

I baked one today to bottle the last of Tate's coconut porter. More trouble than its worth I think.