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Old 05-10-2008, 03:41 PM   #1
Jul 2007
Edmonton, Alberta
Posts: 257
Liked 2 Times on 2 Posts

I've got 16 AG batches under my belt but I started last fall and have been doing them all inside (on a gas range, takes awhile but is ok). Today it's finally nice enough to brew outside.

I know skunkiness comes from MBT which comes from isomerized alpha acids. Is that an issue during the boil or does it only become an issue post boil. Alot of pictures have guys with their brewpot in full sun so I'm thinking it's not an issue but just checking.

Primary: Crystal Lager
Bottled Aging: English Barleywine '16
Kegged Aging:
Kegged Ready: Cream of Three Crops; Dry Stout; Session IPA
Bottled Ready: English Barleywine '12; English Barleywine '14; Wee Heavy; Westy XII

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Old 05-10-2008, 03:58 PM   #2
FlyGuy's Avatar
Jan 2007
Calgary, Alberta
Posts: 3,605
Liked 183 Times on 53 Posts

I can't seem to put my finger on my source, but I have read that skunking requires both isomerized acids AND some products of the fermentation process (riboflavin comes to mind, but I can't verify this). The collective experience of homebrewers seems to also support the idea that plain wort alone does not skunk quickly, as evidenced by so many brewers who boil in direct sunlight on their deck, patio, etc. and/or rack to glass carboys in the sunlight.

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