Ive had people take the piss on me before but they add a or a So I know its in jest. i have no idea what movie you were paraphrasing so when you dont show your just taking the piss how the hell is anyone supposed to know. Your known to be a shit stirrer so thats how people are going to take it.bum said:It was a valid question the hundreds of times it has been asked before. It was also a valid question the hundreds of times it has been asked by newer brewers than him in the time he has been a very active member of the forum. Obviously, I'm going to be the last person to dig in to someone for being an active participant on the board but it appears he is completely unable to pick up any information on his own. He needs his hand held for every bloodly little thing.
As for "shooting people down", where did I do that (uh, until this post)? Someone made a statement and then I paraphrased a joke from a movie and became the arsehole of the piece.
Interesting. My Spring fermented Rice Lager (~40% rice, S-23, experimental combination of POR and Southern Hallertauer) has developed a strange floral, borderline perfumey taste in the bottles that have been left out over Summer. Not really sure what could be the cause, but I had until now just blamed the heat.Nick JD said:I recall a ricey lager I had in bottle over summer that seemed to respond favourably to being sweated out in a cupboard.
hoppy2B said:I currently hold the view that warm temps will increase the rate of oxidation, whilst refrigeration may lead to loss of flavour due to precipitation of hop resins and oils.
it doesnt work that way as mach as poeple would like to believe.there is always oxygen in the bottle no matter what you do and it also gets in under the cap over time and mixes with the co2 in the head space. just try any bottle conditioned beer from uncle dans with any sort of age on it and it will almost always be oxidised even though it still has plenty of yeast in the bottom. if you want to keep beers long term then the cooler the better.raven19 said:Not sure how oxidation would occur if you have primed your beer and then naturally carbed up in the bottle (as opposed to cpbf'ing which certainly can lead to some oxidisation. The yeast in the bottle will use up any available oxygen when chewing through the priming sugar.
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