I am working on:
--------------------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 affecthttps://prevent oxidative reactions?Light-struck skunk?Over-attenuation?Hop character degradationwww.facebook.com/preservation of beer?Brett expression under head pressure?Effects of acidsgroups/tanninsMilkTheFunk/permalink/1640076039353937/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)?--------------------
Hops: