explosivebeer
Well-Known Member
Obviously beer gets better with time, assuming it's stored properly, protected from heat, oxygen, and light. What specifically improves with time?
After doing some research, I've learned that during fermentation the yeast creates a byproduct of diacetyl, which produces off flavors in the beer. As it matures though, the yeast eventually turns the diacetyl into acetoin, which is nearly flavorless. That can often take 2-4 weeks.
Are there any other chemical reactions going on that affect the flavor and maturity of a beer, or any other factors at play?
Obviously having the yeast and random particulates settle out will affect clarity, but I'm just trying to get a better understanding of what is going on inside the carboy and keg.
After doing some research, I've learned that during fermentation the yeast creates a byproduct of diacetyl, which produces off flavors in the beer. As it matures though, the yeast eventually turns the diacetyl into acetoin, which is nearly flavorless. That can often take 2-4 weeks.
Are there any other chemical reactions going on that affect the flavor and maturity of a beer, or any other factors at play?
Obviously having the yeast and random particulates settle out will affect clarity, but I'm just trying to get a better understanding of what is going on inside the carboy and keg.