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- Jul 21, 2013
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I am drinking a beer from a local micro. It is a decent aged beer, but there is a mild hint of nail polish to it. This one can drink, but in the past I have tried some beer from a team brew and it was ALL nail polish remover. At the time I put it down to temps the barrel was stored in.
Now, on the other hand we have amazing barrel aged beers out there, and it was the only way to age way back 'in the day'. So ethyl acetate isn't a given when barrel aging.
What is it that can be done to prevent this? Is there a technique issue here or just a bad luck issue? How does Firestone walker never have this, but home brewers tend to?
Now, on the other hand we have amazing barrel aged beers out there, and it was the only way to age way back 'in the day'. So ethyl acetate isn't a given when barrel aging.
What is it that can be done to prevent this? Is there a technique issue here or just a bad luck issue? How does Firestone walker never have this, but home brewers tend to?