Yeast and 140°

[Grantnw]

Hey everyone.

I'm going to build a pasteurizer this week. I understand that yeast effectively dies at 140° F.

My question is: Does the liquid have to hold at 140° F for a certain time or is it instant?

Cheers

 

[shanecb]

It's not instant, since you need to be sure the whole bottle is at that temperature. Ten minutes should be sufficient. 140° F seems kinda low to me, though. I'd thought 160° F was what was considered an adequate temperature for yeast, but I've never pasteurized before so I could be wrong.