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Old 04-15-2011, 06:41 PM   #1
MarsColonist
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Default All my room temp stored lagers taste like tricyclocohumol!!!

I just wanted to lament in chemistry terms....
http://www.bbc.co.uk/news/science-environment-13067547



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Old 04-15-2011, 08:05 PM   #2
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I'd like to read the part of the paper about pH and beer stability, but don't really want to pay $35 for 48 hours of access.

Does anyone have an ACS account?

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Old 04-15-2011, 08:57 PM   #3
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I found a guy on the AHA boards with an ACS account.

PM with your email if anyone wants a copy of the article.

A brief summary of the pH section: pH is incredibly stable through storage, and initial pH has a big impact on the degradation of trans-iso-alpha-acids. Beer with a pH of ~ 4.3 showed a 68-78% trans-isocohumulone degradation, whereas beer with a pH of 4.5 showed a 48-64% degradation.

Tricyclocohumol increased pretty evenly between 4.2 and 4.4 pH within the first 90 days, differing by 0.8 μmol/L, with the 4.4pH beer at 1.8 μmol/L, and the 4.2 ph beer at 2.6 μmol/L. The concentration diverged upon further storage, resulting in a 1.1 μmol/L spread, with the 4.4 pH beer ending up at 2.6 μmol/L and the 4.2 pH beer ending up at 3.7 μmol/L after 360 days.

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