codyw
Member
Ok, I am new to world of brewing and am just doing some hard research on the details of brewing before I start my first brew. Researching has gotten me thinking...
I know that most macro brew kegs are not pasteurized and therefore need to be refrigerated because room temperature will cause the bacteria to thrive. What I find odd is that microbrewing insists on long term conditioning of beers at room temperatures. We want the beer to be at room temp so the yeast can properly function, but what does this do in terms of bacteria?
Also, with macro brews, it seems they go bad after 120 days, but apparently waiting that long for a micro could be a good thing? Is it that the macros have already been sitting around that long to condition before they are sent out, then given the 120 day life?
I know this question is not very practical because as a micro brewer, one would not worry about the pasteurization, but I am just curious why there is a discrepancy between macro and micro when it comes to keeping non pasteurized beer at room temperatures.
I know that most macro brew kegs are not pasteurized and therefore need to be refrigerated because room temperature will cause the bacteria to thrive. What I find odd is that microbrewing insists on long term conditioning of beers at room temperatures. We want the beer to be at room temp so the yeast can properly function, but what does this do in terms of bacteria?
Also, with macro brews, it seems they go bad after 120 days, but apparently waiting that long for a micro could be a good thing? Is it that the macros have already been sitting around that long to condition before they are sent out, then given the 120 day life?
I know this question is not very practical because as a micro brewer, one would not worry about the pasteurization, but I am just curious why there is a discrepancy between macro and micro when it comes to keeping non pasteurized beer at room temperatures.