Question regarding pasturization

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Hello fellow brewers. I have my 3rd batch ever fermenting. It's been going at if for a month and the 1st of 2 bottles has finished . Sg was around 1.065 and it's now at 0.998

Before back sweetening I want to pasturize in the easiest way. I read and hear sous vide devices are good for this but I can't seem to find the temperature needed to do this as well as how long . I know most alcohol boils off at 75 celcius. And since we use celcius I can't seem to find anything I can make sence off..

Anyone know what temperature I should use. As well as any tips regarding method. Sous vide or different.

Thanks in advance.

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monk120

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Posted: 10 months ago
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