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I am working on:
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Aging in bottles/kegs questions brainstorm:
What is the life of esters?
What is the life of phenols?
What oxidative reactions occur?
How does Brettanomyces affect/prevent oxidative reactions?
Light-struck skunk?
Over-attenuation?
Hop character degradation/preservation of beer?
Brett expression under head pressure?
Effects of acids/tannins/phenols on aging?
Effects of proteins on aging?
Survivability of microbes (Brett, LAB, etc.) in bottles over time?
Aging cold vs room vs hot?
Life of THP and other off-flavors?
Autolysis in the bottle?
What factors contribute to gushing?
Measured differences of esters, phenols, acids, etc. in finished lambic versus bottled lambic (I think there are one or two studies on this)?
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Hops: