Longevity of Beer
Just as with traditional brewing, clarity of wort into kegs or bottles makes a difference to longevity. Any brewer, BIAB or traditional, who tries to drain every last drop from their kettle risks the introduction of lipids and fatty acids that can lead to off-flavours and premature staling. Whatever way you brew, this should be avoided.
BIABrewer and many others have personally brewed beers that have been tasted over 18 months later - ales and lager with no faults.
Credits: Dan Walker (ThirstyBoy) provided most of the information above. Any mistakes due to editing are entireley the fault of BIABrewer.
Re: Does BIAB differ in Chemistry from Traditional Brewing?
Post #1 made 14 years ago
Last edited by BIABrewer on 22 Feb 2010, 20:43, edited 2 times in total.
-
- Over 100 Brews From Australia
-
