1) The proprietors of my LBHS assert that wide temperature changes can stress or damage the yeast in bottled - already carbonated - beer rendering it bad. Not skunk as in sun light exposure - but damaged or ruptured yeast cells leading to off flavors or worse - un-drinkable beer. This came up specifically in regards to putting cases of beer in my Virginia garage for longer term storage. Our temperature swings here can be 30-40 degrees in a 48 hour period (20 in a 24 hour period). Fact or fiction?
2) My son and I just received the results of a Porter competition. Overall the results averaged in the low 30's with some marks 27-29. A couple comments noted a phenolic flavor and "yeasty/estery" smell. The beer (Jamil's robust porter) was in primary 5 weeks and bottled directly skipping a secondary. The competition was 3 weeks to the day from bottling time. My son believes the yeasty/estery smell is due to bottle conditioning. Specifically he thinks it is related to bottle fermentation for carbonation purposes. Fact or fiction or mis-understanding?
I have no idea on #1. On #2 I just can't imagine it is related to bottle carbonation - too many folks are doing this to put up with it. If anything I would think it was related to the beer still being a bit green (although 5 weeks in primary and 3 in the bottle seems right) or the temperature of my fermentation. This beer was fermented at 69/70 degrees and stayed in that range for all 5 weeks.
Thanks in advance for the comments.
2) My son and I just received the results of a Porter competition. Overall the results averaged in the low 30's with some marks 27-29. A couple comments noted a phenolic flavor and "yeasty/estery" smell. The beer (Jamil's robust porter) was in primary 5 weeks and bottled directly skipping a secondary. The competition was 3 weeks to the day from bottling time. My son believes the yeasty/estery smell is due to bottle conditioning. Specifically he thinks it is related to bottle fermentation for carbonation purposes. Fact or fiction or mis-understanding?
I have no idea on #1. On #2 I just can't imagine it is related to bottle carbonation - too many folks are doing this to put up with it. If anything I would think it was related to the beer still being a bit green (although 5 weeks in primary and 3 in the bottle seems right) or the temperature of my fermentation. This beer was fermented at 69/70 degrees and stayed in that range for all 5 weeks.
Thanks in advance for the comments.