125oC hmmm, will have to test how hot the surface of the bottles get after 15mins steaming, they are untouchable so hoping they exceed 125oC, would you suggest I still give a dose of videne antiseptic solution, just before I bottle my brew ?
OP - you could see if something like this
http://www.homebrewfinds.com/2013/04/non-contact-ir-infrared-thermometer.html
has the temp range for you. It is also useful for checking mash temps during a brew. Although if you do extract, you don't really have a mash.
Brad is right, you are putting a non sterile material into a non sterile bottle. Biggest thing would be to make sure they are clean before steaming for sanitiation. Although a steam clean like this might help get off caked on items - just remember to steam after it is totally clean and free of all dirt.
The comerical brewers often pasturize, but that is as much about killing their own yeast after carbing as it is about controling for other bacteria. It basically comes down to beer stablity and shelf life. But that is another thread.
I'm trying to find temp/times for a heat sanatizing. 20 mins in boiling (100oC) water is the standard for sanatizing, but you aren't using boiling water, you are using steam, which is atleast 100oC and possibly higher.
Now Pasturization takes place at several temps, but the highest is about 170oF(77oC) and is fairly short like 5 mins. or shorter. BUT this kills specific bacteria that are of a concern in the product, and may not kill everything that can eat the malt and cause problems with the flavor.
As to the videne, that ratio sounds right, but I'm not sure it will help. With the higher temp, you might break the iodine faster and cause it to not be sanatizing. The same thought could be applied to a star san mixture (acid based)
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