My apologies to the OP for the hijack
I guess this was the point I *thought* I was making:
It is undeniable that oxidation can ruin a beer.
(Other than semantics, I guess I don’t understand what I said was so much different)
Above all else: I think every brewer should do what suits their experience, personality, and goals.
They say when you find yourself in a hole, quit digging.
At the risk of digging this hole deeper:
mind if (A) is true: “It is undeniable that oxidation can ruin a beer”, and (B) is true: allowing O2 and heat to contact finished beer *could* be causes of oxidation, then(C) “keeping finished beer away from O2 pickup, cold, and dark is the best thing for it.”
Other than inadvertently omitting “consume fresh” and adding ‘keep dark’, unless (A) or (B) is false, (C) doesn’t *seem* like such a controversial conclusion to me.
I guess that’s just the way I think.
Believe me: I have a very
low PITA tolerance. I have tried many techniques and processes. I have discarded some and kept some. These steps fall into the “just too easy” column for me not to do them.
I recommend them to others but I’m not saying you can’t brew beer if you don’t do these things. Your call (please see disclaimer below).
Carboy doesn't necessarily mean glass.
Good point. I was referring to glass in my comment
English cask ale absolutely invites O2 and warmer than normal temps.
Of course. Dr Bamforth is English, so he allows for that by saying:
From the article:
It will depend on the beer (and no two beers age in the same way) …
He uses the branded place mat experiment and the potential disappointment for a drinker traveling to the origin of his favorite beer to illustrate how stale beer can be desirable over fresh beer.
… the term "cold side" has always meant Pre-boil to me. …
I was using the term ‘cold side’ to indicate post boil. Fermentation, packaging, serving, etc. would be included in what I termed ‘cold side’. I may have misused the term.
*Disclaimer*: Any comment I add is simply the way I brew beer. I am not paid or sponsored by anyone. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV