[Saccharomyces]

I believe that what a lot of people do not take into account is that home-brewed beer has a live yeast culture that serves to protect the beer. Home-brewed beer is not filtered or pasteurized.  It is alive.

[Bel Air Brewing]

I believe that what a lot of people do not take into account is that home-brewed beer has a live yeast culture that serves to protect the beer. Home-brewed beer is not filtered or pasteurized.  It is alive.

Yes. Some actually filter the beer, and I did in the past. It seemed to extend shelf life.

You need to made one more post...that 6X6 number creeps me out!

[Bilsch]

I believe that what a lot of people do not take into account is that home-brewed beer has a live yeast culture that serves to protect the beer. Home-brewed beer is not filtered or pasteurized.  It is alive.

So what is the yeast doing to protect the beer after they have run out of fermentables, flocculated and dropped to the bottom of the container?

[Bel Air Brewing]

I believe that what a lot of people do not take into account is that home-brewed beer has a live yeast culture that serves to protect the beer. Home-brewed beer is not filtered or pasteurized.  It is alive.

So what is the yeast doing to protect the beer after they have run out of fermentables, flocculated and dropped to the bottom of the container?

And, therein lies the $3 question.

[denny]

I believe that what a lot of people do not take into account is that home-brewed beer has a live yeast culture that serves to protect the beer. Home-brewed beer is not filtered or pasteurized.  It is alive.

Almost all the craft beer I drink is not filtered or pasteurized, either

[denny]

I believe that what a lot of people do not take into account is that home-brewed beer has a live yeast culture that serves to protect the beer. Home-brewed beer is not filtered or pasteurized.  It is alive.

So what is the yeast doing to protect the beer after they have run out of fermentables, flocculated and dropped to the bottom of the container?

THIS

[BrewBama]

Nature doesn’t always follow logic. We’ve seen this many times in home brewing. What we think should be happening isn’t.

Maybe ask Deschutes Brewery. From what I understand they add yeast to the bottles of their hop fwd beers to consume O2. It could be a referment in the bottle like the Belgians do.

...but this seems to confirm interviews I’ve heard with Dr Bamforth. He says if a beer is oxidized to run some yeast thru it. He doesn’t say it has to be actively fermenting — just present.  ...but this may need clarification.

Maybe Experimental Brewing podcast can get to the bottom of this for us — to clarify this statement and get an explanation of how it works.


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[erockrph]

Nature doesn’t always follow logic. We’ve seen this many times in home brewing. What we think should be happening isn’t.

Maybe ask Deschutes Brewery. From what I understand they add yeast to the bottles of their hop fwd beers to consume O2. It could be a referment in the bottle like the Belgians do.

...but this seems to confirm interviews I’ve heard with Dr Bamforth. He says if a beer is oxidized to run some yeast thru it. He doesn’t say it has to be actively fermenting — just present.  ...but this may need clarification.

Maybe Experimental Brewing podcast can get to the bottom of this for us — to clarify this statement and get an explanation of how it works.

This should be relatively easy to quantitatively test for someone with a filter and a DO meter.

- Expose a fully fermented & filtered batch of beer to oxygen
- Package half with no yeast, and half with added yeast
- Check DO levels at varying lengths of time

To minimize the confounding variable of whether or not refermentation occurred, ferment the original batch with a highly attenuative yeast (such as 3711 or Belle Saison), and repackage with a minimally attenuative yeast (such as Windsor).

[Steve Ruch]

Proper cleaning and sanitation play a big part in how long a batch will last.

[majorvices]

Nature doesn’t always follow logic. We’ve seen this many times in home brewing. What we think should be happening isn’t.

Maybe ask Deschutes Brewery. From what I understand they add yeast to the bottles of their hop fwd beers to consume O2. It could be a referment in the bottle like the Belgians do.

...but this seems to confirm interviews I’ve heard with Dr Bamforth. He says if a beer is oxidized to run some yeast thru it. He doesn’t say it has to be actively fermenting — just present.  ...but this may need clarification.

Maybe Experimental Brewing podcast can get to the bottom of this for us — to clarify this statement and get an explanation of how it works.

This should be relatively easy to quantitatively test for someone with a filter and a DO meter.

- Expose a fully fermented & filtered batch of beer to oxygen
- Package half with no yeast, and half with added yeast
- Check DO levels at varying lengths of time

To minimize the confounding variable of whether or not refermentation occurred, ferment the original batch with a highly attenuative yeast (such as 3711 or Belle Saison), and repackage with a minimally attenuative yeast (such as Windsor).

I worked pretty hard at YH with a DO meter trying to minimize o2 and trying to maximize shelf life. Our beer wasn't "dead" it was centrifuged -- some yeast still remained. Some beers were even packaged with a yeast haze.

Unquestionably in tests the lower DO beer had longer shelf life.

I don't disagree that live yeast has the ability to scrub some oxygen and help prolong shelf life, but as someone else pointed out: If live yeast was all it took why does a firkin go bad in 2 or 3 days from oxygen introduction? Wouldn't it say fresh indefinitely? It's cask conditioned with live yeast after all.

I can access a DO meter still but I just don't think there is any point in doing the test.

[HopDen]

I had 2 kegs of a porter in the fridge untapped but carbed. I took one and tasted it and it was absolutely fine. After tasting I added some cacao nibs, toasted coconut, toasted dried hot chilis and a vanilla bean. Let it sit for 2 maybe 3 weeks and transferred under co2 to a serving keg. I think it was delicious if not overly chocolatey. The porter was from Feb. of 18' I think that being a dark beer and 8% abv along with a hefty 35 IBU's is what helped the beer age with few issues. My plan is to do it again with the remaining keg just prior to this December. In my case, time didn't seem to affect the beer at all or at least the threshold was too low for me to distinguish.

[majorvices]

It amazes me how long dark beer will last. Supposedly dark malts have some antioxidant properties that helps keep them stable. I have had homebrewed barley wines (not dark, but just as an example) last upwards of ten years. They had peaked, to be sure, but were still drinkable and interesting.

[denny]

It amazes me how long dark beer will last. Supposedly dark malts have some antioxidant properties that helps keep them stable. I have had homebrewed barley wines (not dark, but just as an example) last upwards of ten years. They had peaked, to be sure, but were still drinkable and interesting.

Years ago, either Papazian or Fix advocated adding a very small amount of dark malt to pils as an antioxidant

[Bilsch]

Keeping as much malt antioxidant as you can going into the package is the best solution. This is why, long ago, a member who is no longer here started talking about preserving them on the hot side as well as cold.

[majorvices]

Keeping as much malt antioxidant as you can going into the package is the best solution. This is why, long ago, a member who is no longer here started talking about preserving them on the hot side as well as cold.

Yep. He had great information but a confrontational way of delivering that continuously broke forum rules. I wish he would have chosen a friendlier path.