So this idea I’ve contemplated a bit but often felt like trying my hand at mead or maybe some sort of wine would be better, but always come back to considering beer as I enjoy it much more.
So my concerns are what yeast one would use (bottling) since yeast can alter the taste. And the other is how the subtle but constant shaking might wreak havoc on the carbonation making a gusher.
Quite frankly, for this, a glass is out. I’ve not liked to pour the yeast in my glass, always decanted, as it has always been at the bottom and slugged those last couple of sips. But then a mildly shaken beer might well keep the yeast somewhat in suspension and not a sudden slug of yeast.
Has anyone done this?
Another thought is the serving temp. I wouldn’t generally consider backpacking beer unless the temps were below maybe 55* or there was a cold water source to keep the bottles in to hold the temps down. Warmer beer hasn’t been bad but does seem a bit off. It should be colder...
So my concerns are what yeast one would use (bottling) since yeast can alter the taste. And the other is how the subtle but constant shaking might wreak havoc on the carbonation making a gusher.
Quite frankly, for this, a glass is out. I’ve not liked to pour the yeast in my glass, always decanted, as it has always been at the bottom and slugged those last couple of sips. But then a mildly shaken beer might well keep the yeast somewhat in suspension and not a sudden slug of yeast.
Has anyone done this?
Another thought is the serving temp. I wouldn’t generally consider backpacking beer unless the temps were below maybe 55* or there was a cold water source to keep the bottles in to hold the temps down. Warmer beer hasn’t been bad but does seem a bit off. It should be colder...