Brand or method shouldn't make a difference - it's the strength of the beer that normally matters. The stronger the beer, the longer the shelf-life.There are other things that a brewer can do to increase the lifespan - Oxygen is beer's enemy. When capping, let the caps rest on the tops of the bottles for a few minutes before crimping. This will allow the CO2 in the bottles to push out the oxygen at the top of the bottles. Also, try not to allow too much head-space in the bottles. a 1/2 inch of space is all that is necessary for bottle conditioning - any more is potential for early spoilage.Once you beer is fully conditioned try to keep in a cool dark area - not a refrigerator; they vibrate and slowly destroy beer. All the best!
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