So what exactly is going on during this time period to the beer while it is sitting uncarbonated in the bottle with all that original oxygen in the headspace? Aren't these beers slightly being oxidized during this process of extended carbonation times? I understand that yeast are good O2 scavengers but I am not fully convinced.
Ever since I switched to closed transfers from primary into a keg (and stopped bottling years ago) I have noticed a major improvement in shelf life of my brews.
Not much in the first few days but gradually co2 production begins and if you use o2 caps there really is no issue with extended conditioning time in a bottle. This of course also assumes you use dark bottles and keep them in a dark, warm space until the ufully carbonate. The amount if headspace is really quite small with proper fill level
Sent from my SAMSUNG-SM-G920A using Tapatalk