I've read posts about leaving bottled beer in the light can cause "skunking", wondered if it affects the wort whilst fermenting?
Light and off flavours
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Scroogemonster
Light and off flavours
Does anyone have an opinion on whether brewing in a darkened room as opposed to brewing in full daylight changes the flavour profile or causes off tastes in a brew?
I've read posts about leaving bottled beer in the light can cause "skunking", wondered if it affects the wort whilst fermenting?
I've read posts about leaving bottled beer in the light can cause "skunking", wondered if it affects the wort whilst fermenting?
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anomalous_result
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Parp
I reckon the initial brew should be ok.
But fermentation, conditioning and final serving medium should be protected from light.
I've never had a problem myself, but my brews never seem to stick around long enough
It's all about the hops I suppose, umpteen other things seem to affect hop flavour and aroma, carbonation, yeast type, time.
I'd consider myself in the 'brown bottle' brigade, just to be sure
But fermentation, conditioning and final serving medium should be protected from light.
I've never had a problem myself, but my brews never seem to stick around long enough
It's all about the hops I suppose, umpteen other things seem to affect hop flavour and aroma, carbonation, yeast type, time.
I'd consider myself in the 'brown bottle' brigade, just to be sure
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delboy
Its a problem i've experienced, 5G all grain batch and all the work that it entails down the sink 
Basically the alpha acids get damaged by UV and form sulphurous compounds (rotten eggs, smelly farts, stink bombs you get the idea).
Its a problem that only seems to rear its head with extract and all grain since we tend to get our bitterness/alpha acids from fresh hops rather than isomerised alpha acids that they seem to use in kits.
I would guess on brew day that the beer is protected by its sheer quantity, even a light coloured lager looks considerably darker in the bucket so obviously the light can't travel that far through it, also the wort isn't usually exposed for that long (maybe 90 mins).
However when fermenting it can sit about for weeks, and when bottled the light strike/skunking can be even quicker due to the small volume of liquid which allows UV light to penetrate right through it.
Long story short, probably nothing to worry about if using kits.
Basically the alpha acids get damaged by UV and form sulphurous compounds (rotten eggs, smelly farts, stink bombs you get the idea). Its a problem that only seems to rear its head with extract and all grain since we tend to get our bitterness/alpha acids from fresh hops rather than isomerised alpha acids that they seem to use in kits.
I would guess on brew day that the beer is protected by its sheer quantity, even a light coloured lager looks considerably darker in the bucket so obviously the light can't travel that far through it, also the wort isn't usually exposed for that long (maybe 90 mins).
However when fermenting it can sit about for weeks, and when bottled the light strike/skunking can be even quicker due to the small volume of liquid which allows UV light to penetrate right through it.
Long story short, probably nothing to worry about if using kits.
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Aleman
- It's definitely Lock In Time
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Skunking can occur in 30 minutes, if you take a glass of beer and leave it in the sunlight . . . compare it with one kept in the dark . . . Definite change in aroma/flavour
Why doesn't it happen to wort as its being brewed? Don't know . . . I cover my boilers so that could be an explanation . . . . but I do pump transfer from the boiler to the FV through a PVC hose
Why doesn't it happen to wort as its being brewed? Don't know . . . I cover my boilers so that could be an explanation . . . . but I do pump transfer from the boiler to the FV through a PVC hose
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Scroogemonster
Cheers for that. I thought I might try the entire brewing and conditioning process in the garage as its dark and there is minimal temperature fluctuation. I'm using a thermostatic aquarium heater set to 18 degC.
I guess i'm just trying to standardise every possible variable in the brewing process in order to narrow down any errors that occur. If light and temp and aeration method/time are standardised for each brew then flavour differences can only be attributed to yeast performance or water profile?
For my next brew (Fixby Gold) I intend to use spring water to see what effect that has on the taste
I guess i'm just trying to standardise every possible variable in the brewing process in order to narrow down any errors that occur. If light and temp and aeration method/time are standardised for each brew then flavour differences can only be attributed to yeast performance or water profile?
For my next brew (Fixby Gold) I intend to use spring water to see what effect that has on the taste
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delboy
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anomalous_result