It's chemistry... Long periods of light effect yeast and create a flavor known as skunking ( not preferred by most) so we cover or leave in the dark and also keep beer in dark bottles.
A question pertaining to this topic.
With my first batch it had been in Firm bucket for 7 days and now a carboy for around 7 days. Stays in a mostly shut closet, but the wife and kid leave it open regularly. I would say it has around 1-2 hours a day on average of exposure to a small (13w) compact florescent light around 10ft away.
Would anyone assume this would skunk an average to heavily hopped ale? there is no detectable hint of a skunk aroma to the beer right now and it smell's good.
I just started covering it after discovering that floro's may skunk it. BUT... I was wondering if the odor will manifest later on? or if it will effect my other batch in white opaque firm buckets?
I will always play it safe and cover from now on, another good lesson learned.
I've never experimented with this intentionally, but I wonder exactly how sensitive a beer is to light. Newcastle Brown comes from England in clear glass and I don't find it skunky, certainly not when compared to heineken.
A lot of breweries use isomerized hop extracts. These are a lot more stable than straight hop oils, and are not affected by light. Your beer will be affected.
Wrong time of year I know, but if you get any sunlight, pour a glass of your HB, and leave in the sun for 30 minutes. Then compare with a fresh beer of the same batch.
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