intentional skunking?

im going to keg the batch, do you think putting the glass carboy out in the sun for 20minutes before kegging should skunk it to corona and hieniken levels?

I doubt 20 minutes would be enough. All though I have no idea what would be over doing it.

bkov said:

im going to keg the batch, do you think putting the glass carboy out in the sun for 20minutes before kegging should skunk it to corona and hieniken levels?

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I believe that's the time of exposure that BierMuncher used.

These were right at 20 minutes in the July sun and were perfect.



I'd recommend a full carboy would need about twice that...especially with us being in the winter season.

The good thing is you can draw a sample after 30-40 minutes and taste test.

Send me some when you're done.

I accidentally skunked a light lager a while back. It is skunked to about Moosehead levels.

I left the better bottle out on the patio table to settle for about an hour prior to racking. It was an overcast day, but I didn't think about the fact that clouds allow a lot of UV through.

A slice of lemon in the glass makes it drinkable.

I have never heard of anyone intentionally skunking a beer, though.

Cpt_Kirks said:

...I have never heard of anyone intentionally skunking a beer, though.

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Yeah, I get that a lot.

I can enjoy a nice skunked lager in the appropriate time and place (mostly: when hot and on the beach

Maybe this in small amounts as an alternative to sunlight?

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