[6pack] A living testament :)

[Ed Bratt]

Bob:

My brother brewed a batch of English Ale, and stacked the filled cases in a 
basement closet.  One night a couple of bottles exploded.  It was loud 
enough to wake everyone.  He took the full bottles up stairs and threw them 
all out the back door, into the snowbanks.  When spring came, full bottles 
of Ale began appearing as the snow thawed.  The surprise was that after it's 
winter aging the beer was quite good.  None of it broke from freezing in 
spite of the occasional -40 temperatures.

Ed

Ed
----- Original Message ----- 
From: "Robert N. Clark" <rclark at robertsonclark.com>
To: <StagByTriumph at tscusa.org>
Cc: "6-Pack" <6pack at autox.team.net>
Sent: Thursday, December 13, 2007 5:09 PM
Subject: Re: [6pack] A living testament :)


>I have a chocolate stout that I brewed in 1999.  Not my best homebrew
> effort, it looks like the oil I drained from the TR6 after the float
> valve stuck.  Instead of throwing it out, I just left it sit in the
> crawlspace under my house.  Every so often I pull out a bottle and try
> it.  It actually seems to be improving.  I have even served it to
> friends and they compliment it as well.
>
>
> Bob Clark
> '69 TR6
>
>
> "I brew, therefore ... I am"
>
> "Worts this all about??"  Are you guys ever off base on this.  Chilling
> beer is for one primary reason - preservation.  When beer gets warm it
> increases oxidation which affects flavor and may allow it to spoil
> quickly, specially when exposed to oxygen.  Most chilled beers have an
> shelf life of 90 days which is what the producer believes is the best
> time to consume and retain the full (and very marginal range) flavors.
> Such beers are typically known as Bohemian  (or Plzner) beers fermented
> with lagering yeasts so they can ferment cold, extending the quality and
>
> life of flavors in the ingredients.  These beers are seldom "aged" more
> than a few months before being consumed.
> Lager beers use lagering yeast (bottom zymosis) which prefer to do their
>
> work in cooler areas over a longer period of time and will in fact stay
> alive to almost freezing, while ale yeasts (top zymosis) prefer a bit
> warmer temperature to work properly and will die off in very cold or hot
>
> temperatures, producing very bad flavors in the beer.
>
> --
> Glenn A. Merrell
> Hobby Zymergist & Brewer of quality Ales
> Chairman, Triumph Stag Club USA (2007-2009)
> The best trophies are miles on the odometer, stone chips in the paint,
> dead bugs on the windshield!
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