On Dec 1, 2007 12:53 PM, Brian Loe <[EMAIL PROTECTED]> wrote: > On Nov 30, 2007 9:12 PM, Dennis Henderson <[EMAIL PROTECTED]> wrote: > > > In my experience most skunky beer is caused by exposure to light. > > I knew light was the major issue but since we were dealing with AB, > and AB uses a dark bottle, I figured I'd have to go elsewhere. I know > that one of the reasons that Sam Adams still doesn't use twist-off > caps was because they can lead to beer going bad. From my own > experience I've noticed temperature cycling *appears* to rush the > skunk process - perhaps that's because of the cap too?
fun (all aspects of beer are fun) sec (some beers are sec, as in dry..) funsec There... cleared for posting.. :) The problem with the argument of air getting in is that the bottle has positive pressure, sometimes LOTS of it :) I've had a few beer bombz go off in my garage years ago and its not a pretty site. Commercially cold-filtered beers are usually force-carbonated since the filtering process removed anything that could be used for a secondary fermentation in the bottle. Nevertheless, naturally carbonated beers and force-carbonated beers are all under pressure. So if the cap leaked, air would not come in, but rather CO2 would escape. Now after a bit, the beer would either leak out or go flat. At that point, I suppose air could come back in, especially if there was a heating cycle, like leaving the beer in your backyard shed. Most JSP(joe six pack) beers are made to last a while in the bottle. Microbrewed beers will either last several months to years or go off pretty quick depending on whats in the beer. Folks that put things like cherries or raw fruit in the fermenter to add a special flavor will find that they better drink their ale in a few weeks unless they boiled the fruit first. Yeast is another ubiquitous entity that is all over everything. Put fruit or stuff grown outdoors in the fermenter without pasteurizing or boiling it first and you may end up with some wild yeasts that you didnt count on. Those who fancy Lambic style beers will know what I'm talking about. Brewers sanitize their equipment, not sterilize, so at some point the .001% of the critters that didnt die will make a comeback, often in the form of cloudiness, off tastes and phenolic or sulfury smells. A well brewed beer will also have a slightly acid pH to help keep the critters at bay, but its a rare beer that will still taste good after years in the bottle, much less in a wood keg. Personally, my homebrews have a shelf life of about 4 months. After that they start to have off tastes like the keg itelf. I suppose you could take a case of bud light, bottles, wrapped in shrink wrap, bury it underground at least 5 feet and it will probably still taste the same ten years later... :) Bottoms up!
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