« on: March 14, 2017, 01:48:00 PM »
In strong light, skunking happens very quickly. Almost instantly. The human nose is capable of detecting mercaptans in extremely low amounts (don't ask me for specific ppb's, I'm sure you can Google it). In weak light, meh... I dunno.
I do wonder how much opacity, haze, and SRM would impact the reaction rate. For instance, a brown bottle does protect the beer far better than a green or clear bottle. But what about the beer itself, if added to a clear container, is a stout more protected than a pilsner? Does the haze of a NEIPA provide more protection than a clear IPA?
In any case, I'm too lazy and uninterested to run experiments myself. In fact, I dare say, I actually enjoy a barely detectable amount of skunk, especially in a German or Mexican lager. Just seems okay to me for whatever reason. Some people don't mind diacetyl or DMS. I don't like those very much. However I don't mind just the slightest hint of lightstruck.
So anywho... just mumbling to myself out loud probably. Cheers.