JBrady
Well-Known Member
is it ok to brew outside in the sunlight, or will it skunk my beer just like it will in the bottles? thanks
You need fermentation for skunking.
Either way, it would take much longer than the 3 hours or so your beer would be outside.
Not so.
The basic brewing radio guys did a thing where they left a bottle of hoppy pale Ale, I think SNPA just for like 30 minutes, and could detect skunkiness.
Really, I'm suprised by that. In a glass or brown bottle? I'll have to download that podcast.
Won't skunk until you have yeast involved. Riboflavin is a catalyst to the reaction that causes skunking.
Brewing chemists attribute skunky flavor to 3-methylbut-2-ene-1-thiol, a constituent of skunk spray. This compound arises from a reaction that light triggers within the beer, and the resulting taste can overwhelm other flavors.
"Humans are very sensitive to this compound," says Denis De Keukeleire of Ghent University in Belgium. 3-methylbut-2-ene-1-thiol is detectable in quantities as small as 0.004 micrograms ([micro]g) per liter. This amount can form in minutes when beer is exposed to bright sunlight, he says.
Riboflavin, a compound produced by yeast during fermentation, absorbs energy from light at wavelengths of 350 to 500 nanometers (nm). It transfers the energy to iso-alpha acids, the compounds that give beer bitterness. They then release free radicals--small, unstable chemical fragments--that react with sulfur compounds produced by the yeast. The result is the offending thiol.
The result is the offending thiol.
I know I have spent close to an hour drinking a beer outside in the sun, with no taste changes. I find the 30 minute skunk test to be kind of unbelievable.
I know I have spent close to an hour drinking a beer outside in the sun, with no taste changes. I find the 30 minute skunk test to be kind of unbelievable.
Some of the macros add an anti-skinking agent. Miller is renouned for this.
I don't see riboflavin in the list for Barley, no info on the hops.
http://www.diet-data.com/cereal,_grains,_pasta/barley/
riboflavin
or vitamin B2
You have nothing to worry about.Nothing like making me nervous about my first batch even more. I did the entire boil/cool down out at the end of my patio in the afternoon Florida sun. Need some beer now.
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