homebrewandbeer.com

Where are you Dogger

Saw on a recent post that you were going to explain the importance of coloured glass bottles. Now I cannot locate the thread to see if you got back. If so please direct me, if not I'm still interested in your views

Cheers

Ok,

It has to do with the light reacting with some of the beer elements allowing them to reach a higher level of excited state. (I am starting to sound like our guru)

This excited state ends up producing peroxides which give it the shite taste.

Take a moment and look at the autoxidation of fats, its why potatoe chips (crisps) come in an aluminum pack rather than a clear plastic bag.

Rumour has it only brown bottles do the job, I have bottled in green and had no issues, although I am thinking brown stops flourescent light and ambient light while green just stops the ambient. Don't quote me on that one though.



Dogger

Thanks for that DD

What do potato chips have to do with beer oxidization? There is no fat in beer.
"Higher level of excited state"...this is pure drivel.

guest wrote:What do potato chips have to do with beer oxidization? There is no fat in beer.
"Higher level of excited state"...this is pure drivel.

He asked you not to quote him!
But I am agreeing, it is pure drivel.

http://www.evansale.com/skunked_beer.html this page is explaining it.

It is also explaining why to never trust beer in clear glass. If it is in clear glass and is not smelling like a skunk, it is because it is being made with processed isohop in the place of fresh real hops.

Just so you know,

I don't know much about nuclear physics and I certainly have difficulty getting my head around dimensional collapse.

Just because you don't get it doesn't mean you can simply call it crap



Dogger

Take you point about not needing to know all the theory to accept the outcomes, DD, but will ask again- what does the effect of heat & light on oxidisable fats in potato chips have to with "skunked" beer?

And if you can explain the drivel bit as well, then so much the better.

Was thinking of joining up to this forum, but if this a community that lets crap like this go unnoticed/unchallenged/unexplained then I think I may be better off getting HB info elsewhere.

I think Dogger's reference to oxidised fat etc was a parallel thought to try to expand on his points about beer in coloured bottles.

Unfortunately "guest" you've also come in on the tail end of comments in other threads and as such have missed some banter between forum members. I think to judge us as a community on one brief thread is a narrow approach and would suggest that you hang around for a while and see what else goes on in here!

Anonymous wrote: Was thinking of joining up to this forum, but if this a community that lets crap like this go unnoticed/unchallenged/unexplained then I think I may be better off getting HB info elsewhere.

Well it looks like a case of "see ya later guest" if you don't like what you read here, then by all means go somewhere else then


Normell

Guest

Don't worry about oxidised beer fat or chips in glass bottles. I only ever understand about 30% of what Dogger writes but I enjoy reading 100% of it. Pour yourself a cold one and relax.

Ok

I knew I couldn't get it past you guys. Even though hops have oils in them that are photsenstive due to this excited state thing and oils are liquid fats.

forgot the potatoe chip and excited Molecules what a load of shite that was.

Really its because malt is made by adding a little vampire blood to the extraction process to convert the starches to sugars. As we all know vampires can't stand the light of day and the blood goes sour if it sees the light of day and turns the fermented malt skunky.



Whatever mechanism works for you

Dogger

Now that makes a lot more sense.

I guess we will be seeing a lot more of 'Guest' now.

I think that takes it down to 25% now, but still enjoying it.

I knew that but I was just waiting to see if Dogger new what he was talking about!

Beer bottles and quantum mechanics. God bless their pointed heads!!.Lets keep up the humour. Benedictus aye. Regards , Glen.

and we have even covered lesbian vampire killers in this list as well

Dogger Dan wrote:Really its because malt is made by adding a little vampire blood to the extraction process to convert the starches to sugars. As we all know vampires can't stand the light of day and the blood goes sour if it sees the light of day and turns the fermented malt skunky.



Whatever mechanism works for you

Dogger

Did Jeff get an answer to his question? I'm sooo confused. Are all vampires lesbians? Do they have to keep their blood in brown bottles or are chip packets O.K.? Does anyone know of a Transylvanian lager recipe?

Jeff,

If you haven't got a satisfying answer let me know and I will get the book out, "Principles of Food Chemistry" by De Mann and put the actual numbers and data down. I in no way ever expected this to get out of control

Dogger

Dogger,
when you have your book out, pen a recommendation to the makers of Kingfisher (the best-known Indian beer): they variously bottle in brown, green and clear glass.
Waiters and bar staff in India always look rather curiously at me when I insist upon the brown or green ones, and reject the clear ones.

peterd

And here I was ignoring this subject coz it sounded boring.

Where is the love lately, Group hug everyone.

By the way there are small amounts of fats in beer (But a hell of a lot less than crisps Dogger, kind of like comparing malt with flour )

Cheers,
Jay.