HI all,
quick and easy question I'm sure but working from home makes my mind wonder....
How long do various brews "keep" i.e.
Wine in bottles:
Wine in Keg (Corny):
Cider in bottles:
Cider in Keg:
Lager/Beer in bottles:
Lager/Beer in Keg:
Just thinking about adding some more kits and I want a building project (our fridge freezer is likely to be replaced and I'm earmarking it for a brewfridge/keezer) But based on lifespans will decide what I plan as kegged and what I plan as bottled.
I mean if everything had a limitless lifespan I'd have a keg of white wine (keep the wife happy...and probably drunk!) 2 kegs of cider (different flavours, one being mixed berry the other most likely a perry) 1 keg of lager
But I want to bear lifespans in there - it'll depend how social I have to be to drink it all
storage life?
- Northern Brewer
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Re: storage life?
Completely dependent on type - a NEIPA might be oxidised within a couple of weeks, big malt-led beers can take several years to reach peak condition and can be good for a decade or more. Same with wine and cider.
Re: storage life?
Re. bottles I found this interesting - https://dm.henkel-dam.com/is/content/he ... ger_WEBpdf regarding oxygen ingress from a crown top.
For curiosity I wouldn't mind getting some different types of crown tops, to see how the taste of beer is affected over years.
For curiosity I wouldn't mind getting some different types of crown tops, to see how the taste of beer is affected over years.
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- Even further under the Table
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Re: storage life?
It won't be!
Guy
Guy
Re: storage life?
I'd have thought close to 0ppb vs >1600 ppb DO would give a noticeably difference oxidation taste
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Re: storage life?
Sorry, Parts per billion of dissolved oxygen.
The graph shows close to 0 ppb of dissolved oxygen with their fancy active/passive oxygen scavenging crown top lining. But around 1500ppb with a 'normal' crown top as far as I understand after a year.
For canning I've heard of figures around 20ppb dissolved oxygen on packaging.
What I'm especially interested in, is the type of crown top lining that also actively scavenges oxygen.
http://www.lowoxygenbrewing.com/uncateg ... beer-home/ has some pics at the end with a fancy dissolved oxygen meter after canning
The graph shows close to 0 ppb of dissolved oxygen with their fancy active/passive oxygen scavenging crown top lining. But around 1500ppb with a 'normal' crown top as far as I understand after a year.
For canning I've heard of figures around 20ppb dissolved oxygen on packaging.
What I'm especially interested in, is the type of crown top lining that also actively scavenges oxygen.
http://www.lowoxygenbrewing.com/uncateg ... beer-home/ has some pics at the end with a fancy dissolved oxygen meter after canning