That reminds me... I need to buy another fridge.And store it cold after it is conditioned.
Yeast need oxygen for their replication process. Your yeast has already gone through that and you have way more yeast in the bottle than is needed for carbonation.doesn't yeast need some Oxygen for the second fermentation in the bottle ?
My bottles sit where it is 72F and my biggest problem with beer keeping is the brewer. He keeps drinking it. The longest I have had beer in the bottle at 72F was 2 years and that last bottle was the best.And store it cold after it is conditioned.
Leave that fridge in the store. They need it worse than you.That reminds me... I need to buy another fridge.
Storing food and beverages cool(er) slows down spoilage. Based on the item being stored (and available resources), plan (and budget) accordingly.There are lots of myths about beer. Learn to differentiate between myth and fact. You wallet will thank you.
There appear to be two claims (with regard to O2 and bottle conditioning)The yeast should consume any O2 that's in the bottle during conditioning. It's when you bottle from a keg that you should focus more on purging the bottles.
#2 I would consider plausible. Keeping your headspace to a minimal, and capping on foam (if possible) would be the safest bet, imo.Storing food and beverages cool(er) slows down spoilage. Based on available resources, plan (and budget) accordingly.
There appear to be two claims (with regard to O2 and bottle conditioning)
I suspect #1 is more true than #2, but have no measurements. The quality of the transfer (from fermenter to bottle) is also factor that isn't easy to measure directly.
- yeast consume all of the O2 during bottle conditioning;
- yeast consume only some of the O2 during bottle conditioning.
2 YEARS????? I can't get past 2 months.....Yeast need oxygen for their replication process. Your yeast has already gone through that and you have way more yeast in the bottle than is needed for carbonation.
My bottles sit where it is 72F and my biggest problem with beer keeping is the brewer. He keeps drinking it. The longest I have had beer in the bottle at 72F was 2 years and that last bottle was the best.
There are lots of myths about beer. Learn to differentiate between myth and fact. You wallet will thank you.
It may be that there are two valid approaches, not one: Minimize head space or keep it cold.Keeping your headspace to a minimal, and capping on foam (if possible) would be the safest bet, imo.
It would be cool to see the math/science on how anti-oxidants work.What about the addition of an anti oxidant with the priming sugar, whilst also counter pressure filling?
Does anyone have any figures on the amount of oxygen that can be bound by the antioxidant?
I'm suggesting ascorbic acid, not sodium metabisulphite whic coul suppress/ stop yeast activity.
Thanks.The chemistry doesn't actually work this way, but I suppose you can think of each molecule of the reduced form of ascorbic acid as having to hydrogens to donate. So two molecules of ascorbic acid can turn one molecule of oxygen into two molecules of water. MW of ascorbic acid is 176; MW of O2 is 32; so I guess a mg of ascorbic acid can theoretically neutralize 11 mg of oxygen. An inch of headspace in a 12 oz long neck is what, maybe 8 cc? A cc of dry air weighs 1.3 mg and air is 23% oxygen by weight, so about 2.4 mg of O2 in each bottle, which means you'd need 0.22 mg of ascorbic acid per bottle. That's assuming zero dissolved O2 in the beer, which is almost certainly not true but I have no idea how you would know the real number.
But like I said, the chemistry doesn't actually work that way and besides, I'm sure I screwed up the arithmetic anyway.
Well yeah, but the OP is bottling.I normally put 5 g of ascorbic acid into my (starsan purged with ferment gas) keg before closed transfer. I'd assume very little dissolved oxygen in my beer given it's finished ferment in a closed spunded fermenter.
Yes but 5g in 20 litres is about 0.22g per bottle so suggests about the right ball park figure.Well yeah, but the OP is bottling.
That's only about 23 bottles.5g in 20 litres is about 0.22g per bottle
I have found that storing it cold accelerates the oxidation process. I believe it is because once cold the beer then absorbs all that oxygen in the headspace.And store it cold after it is conditioned.
I have found that storing it cold accelerates the oxidation process. I believe it is because once cold the beer then absorbs all that oxygen in the headspace.
I have found that storing it cold accelerates the oxidation process. I believe it is because once cold the beer then absorbs all that oxygen in the headspace.And store it cold after it is conditioned.
I won't repeat my anecdotal story on craft beer stored cold other than to say, for me, it appears to have doubled the shelf life (6 month old beer stored cold tasted like a 3 month old beer stored warm).
Ok i have no evidence, other than oxidized beer after storing it cold for 2 months. And i can't say it accelerates it either, because i have not done any side by side testing. You are the expert, so let's go with that. I keg now anyway, because i couldn't face another beer that tastes like cardboard.I don't know how you found this, but it sounds like you are confusing O2 solubility with oxidation. Cold beer in a bottle can temporarily hold a little more O2 (at equilibrium with the head space O2, per Henry's law) than warm beer in a bottle. But both will dissolve all of it. The reason is that as O2 is dissolved it will be used in oxidative reactions, unbalancing the previous equilibrium. Thus more O2 dissolves and gets used, repeating until all of the O2 from the headspace has been dissolved and used.
The reason staling (including oxidation) happens faster at warmer temps than at colder temps is that chemical reactions happen faster at warmer temps than at colder temps. A rule of thumb is 2-3 times faster per 10C increase in temp. It's these reaction rates (not the solubility of O2) that drive the rate of oxidation/staling.
Just to be clear, storing beer cold does not accelarate the oxidation process. That's a rather extraordinary claim, so if you still believe it, please provide hard evidence.
I keg now anyway, because i couldn't face another beer that tastes like cardboard.
Do what works for you.I keg now anyway, because [...]
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