Say a beer has been exposed to too much oxygen and it is now giving off cardboard and stale flavors (oxygen-related off-flavors). Say another beer has been exposed to too much light and is now lightstruck (skunked). Do any mechanisms exist (at either homebrewer scale or even the commercial/laboratory scale) to reverse either of these flaws?
If I keep my fermenting beer in my living room, should I cover it with blankets or otherwise keep it out of the light? I've seen topics on brewing referencing this, but most just settle for "why take the chance?" I'm hoping for a little more clarity on the matter.
I use a Refractometer when I brew mostly for the boil off phase of an all grain batch. This helps me make sure I get to the exact FG I want for the specific type of beer. It works well and I don’t have problems. One day while drinking one of my Märzen beers I wondered what the gravity of my beer would be now. Even though I’d taken the FG before racking and knew it was on point. So …
according to this research: Red LED light (630 nm) stimulated cell growth but slightly inhibited ethanol formation. In contrast, Blue LED light (470 nm) significantly inhibited cell growth but stimulated ethanol formation. is it good idea to put our batch under red light exposure for first 3 days and then keep it under blue light for the rest of fermentation? if that bit of LED light can increase the production of ethanol i guess we can have our batch ready …
I started using a yeast starter for the last two beers. So far I haven't shielded it from the light. Should I? The first is currently aging - the second was pitched yesterday. I'm thinking light is generally considered bad for beer - hence the use of opaque buckets and amber bottles.
Very little information can be found around internet about "photoisomerization" in beers. This is a chemical reaction on acids of hops if exposed to the light, such as in transparent bottles. I could find that the visible light of blue frequency only, and the invisible light UV (only), can cause photoisomerization, but it isn't widely known neither are consensus about that. Someone could confirm that ? Or give more detailed information about the light frequencies that can cause photoisomerization ? …
http://www.atgstores.com/wine-racks/nexxt-design-fn01459-8-ellington-wine-rack_g1354109.html?rmk=1833&af=2264&linkloc=reCanonical I can put that in a spot with no sunlight. Will my wine degrade (aside from the degradation that occurs from the temperature/humidity). Does it matter which wine bottles I chose to bottle my wine with?
I know not to expose a fermenting carboy to sunlight, but is it OK to expose a yeast starter? I have two of them next to a window with blinds that are ineffective at blocking sunlight. I didn't think about it until now. May I proceed with brewing or should I throw these yeast starters down the drain?
I build a fermentation chamber that has a small computer fan that is equipped with tiny blue led lights. Is it only UV light that can skunk a beer? What would the effect of this frequently run fan light be?
Possible Duplicate: How much light is too much light? I've read most of the posts about skunking and fluorescent lights, and from what I can tell it would take quite a bit of light to skunk my beers in my current setup, but I thought I'd ask and share some pictures anyway. I have my beers in flip cap bottles - a variety of green, blue, amber and clear. They sit in vintage wooden beer crates I found on Craigslist …
I generally like to let my fermented beer sit in the primary fermenter for a couple of hours in the kitchen (where I bottle) to give any sediment a chance to settle to the bottom of the carboy. I haven't had any issues with skunk beer, but am I testing fate by doing this? I don't have blinds in my kitchen. The sunlight this time of year in my region is mild at this time of the day (17:00 EDT) …
Doing a bit of reading about the effect light can have during fermentation & came across the term 'skunking'. What is skunking? What happens to the beer and how do you know if you've skunked a batch? Other questions address how it occurs & how to prevent it, I'm just not sure what it actually is.
From what point in the brewing process do you need to be concerned about light skunking the beer? Only after the fermentation has started? Or right from the start? From doing a bit of research on the net, it seems even a short period of light can cause the beer to skunk, but obviously you need some light for seeing what you are doing during the brewing and bottling process. I try not to do any of this during the …