HSA/Beer Stability

[Capn Ahab]

I've always worked on the assumption that HSA is a load of BS, and I can't say I've noticed a problem as such, buuuuuut two beers I made in the last six months that started out great now taste a bit crap (out of the remaining bottles). Slightly astringent and possibly a bit oxidised. Annoying

To be fair both beers are over-carbonated which I think contributes to a poor mouth-feel. I also store them in the kitchen (in the dark, obviously), not ideal I know, but no choice...

Has anyone ever changed their process because of HSA problems? What do micros do? Actually I suppose micros sell their beer in cask fast and have a high turnover. But what about bottled stuff? How do you ensure beer stores well?

[gregorach]

If it were HSA, the damage would have been done before they got into the bottles, and I don't think subsequent storage time would make any difference. Poor stability in the bottle is much more likely to be down to either oxidation or infection during bottling. Over-carbonation also points towards infection. Far more likely than HSA.

Stability in the bottle is mostly down to hygiene. You can pick up lactobacilus or pediococcus infections at any stage after the boil, but because these beasties are so slow-growing, you won't notice them until after a few months in storage. They're anaerobic, so they will keep going in the bottle.