Originally Posted by Earsling
I've had beer in a clear glass skunk in minutes outside here so I've always been super paranoid about light contacting my wort and thereafter the finished brew. It is fermented and kegged while covered and lights on low. This is probably serious overkill (it is) but I'm concerned about losing my batch to off flavors. Seems to me that the same AAs that are being utilized in the boil are then present in the finished brew.
I need to eventually get brewing outside so the posts indicating no difference inside or out are reassuring.
Again, I still can't find the post. But if I remember correctly, and this may not be correctly, but the skunking was only supposed to happen after the yeast had started to work.
Again, I feel terrible posting possible off information, I'm not doing it to say I'm right, but hoping someone can link us to the post I'm speaking of.
Here is one I found, but this isn't the same one I remember reading.http://www.homebrewtalk.com/f39/why-...rewing-401793/
As this post is saying though, it could be a surface area thing. A glass or bottle of beer in the sun, is almost all exposed to the sun. The wort in a boiling pot only has a little bit exposed, compared the the full volume. And since the reactions of the hops in the boil aren't fully complete anyways, the sun doesn't have the same effect it would on a finished beer.
Probably talking out of my ass on this, but as I said. I have brewed in direct sunlight multiple times with no noticeable affect. And I am pretty sensitive to the "Skunk" effect. To the point that most commercial beer in a green or clear bottle, is undrinkable to me.