drUnken rambling

[scrawbag]

why does beer age? do elements break down with age, if they do does it happen in a manner that is natural to them and at a time that is natural?
just the ramblings of an old man looking to understand the meaning of everything...schrodinger

 

[Mongrel]

Why does cheese turn blue if left in the fridge too long?

 

[Special Hops]

Why do people age? Why do plants, animals and everything in the universe age?

Entropy cannot be stopped. It's a fundamental law of physics.

 

[spearko520]

since you're drunk, and rambling, and, by your own account, old- i'm going to go the same route i go with my philosopher/lawyer daughter. "As far as i know- beer doesn't age. What makes you think such a strange thing? your mother?"

 

[afr0byte]

Why does cheese turn blue if left in the fridge too long?

mold/fungus

 

[bcgpete]

Entropy cannot be stopped. It's a fundamental law of physics.

Exactly.

 

[milesvdustin]

Get some!!!

 

[day_trippr]

[...]Entropy cannot be stopped. It's a fundamental law of physics.

From all appearances, the same thing applies to societies.

Oh well, it was fun while it...was fun...

Cheers!

 

[scrawbag]

and john palmer provides the answer
"Understanding Fermentation
The fermentation of malt sugars into beer is a complicated biochemical process. It is more than just the conversion of sugar to alcohol, which can be regarded as the primary activity. Total fermentation is better defined as three phases, the Adaptation or Lagtime phase, the Primary or Attenuative phase and a Secondary or Conditioning phase. The yeast do not end Phase 2 before beginning Phase 3, the processes occur in parallel, but the conditioning processes occur more slowly. As the majority of simple sugars are consumed, more and more of the yeast will transition to eating the larger, more complex sugars and early yeast by-products. This is why beer (and wine) improves with age to a degree, as long as they are on the yeast. Beer that has been filtered or pasteurized will not benefit from aging."

 

[MindenMan]

What is a lesbian bakers' favorite type of bread? Dill doughs

 

[jbb3]

and john palmer provides the answer
"Understanding Fermentation
The fermentation of malt sugars into beer is a complicated biochemical process. It is more than just the conversion of sugar to alcohol, which can be regarded as the primary activity. Total fermentation is better defined as three phases, the Adaptation or Lagtime phase, the Primary or Attenuative phase and a Secondary or Conditioning phase. The yeast do not end Phase 2 before beginning Phase 3, the processes occur in parallel, but the conditioning processes occur more slowly. As the majority of simple sugars are consumed, more and more of the yeast will transition to eating the larger, more complex sugars and early yeast by-products. This is why beer (and wine) improves with age to a degree, as long as they are on the yeast. Beer that has been filtered or pasteurized will not benefit from aging."

Well DUH!!!