fofusak
Well-Known Member
Hello,
I recently got bad news from the doc, I have high triglycerides and need to cut down in carbs and alcohol.
I can cut back on my eating so I can still accommodate a couple beers a week. Of course, the lowest OG of my brews, the better. So I was thinking, and there must be some kind of limit as to how far low I can go (taste aside).
For instance (extremes are always good to make a point); if I did a 1.005 OG brew, the final pH in the beer wouldn't go much lower, nor I'd have enough alcohol to deter bacteria or molds.
I know, sanitation on spot on everything, but honestly I think (almost?) nobody goes to sterile environments. The beer keeps shelf stable due to pH, and hops (I still don't understand how, but history says they worked).
So, my question would be: How low can I go in terms of gravity to have a shelf stable beer? Stable enough to last me 3 months in a keg?
And, if you have a good recipe that you'd like to refer, I'd be happy too
Thanks!
I recently got bad news from the doc, I have high triglycerides and need to cut down in carbs and alcohol.
I can cut back on my eating so I can still accommodate a couple beers a week. Of course, the lowest OG of my brews, the better. So I was thinking, and there must be some kind of limit as to how far low I can go (taste aside).
For instance (extremes are always good to make a point); if I did a 1.005 OG brew, the final pH in the beer wouldn't go much lower, nor I'd have enough alcohol to deter bacteria or molds.
I know, sanitation on spot on everything, but honestly I think (almost?) nobody goes to sterile environments. The beer keeps shelf stable due to pH, and hops (I still don't understand how, but history says they worked).
So, my question would be: How low can I go in terms of gravity to have a shelf stable beer? Stable enough to last me 3 months in a keg?
And, if you have a good recipe that you'd like to refer, I'd be happy too
Thanks!