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With the high temperatures that we are experiencing on the East coast, I am wondering how stable naturally carbonated beer is.
I normally carbonate kegs over 2 - 6 weeks, but I am concerned that with these hot temps, that rather than just convert the carbonation sugars, (I use Dextrose), during conditioning that other more complex sugars that make up the beer character will be destroyed / reacted as well.
My shed is currently well over 30 Deg.C, and I am concerned that this will effect the conditioned kegged beer?
I know Coopers naturally Carb. And from SA it is one of hotter states. Then they transport it all over Australia. They have no control over the temp of the cases that leave the brewery, and it does not seem to effect the quality of their beer. Always good in Newcastle!
Any advise or thoughts would be appreciated?
Thanks,
Fear_n_Loath.
I normally carbonate kegs over 2 - 6 weeks, but I am concerned that with these hot temps, that rather than just convert the carbonation sugars, (I use Dextrose), during conditioning that other more complex sugars that make up the beer character will be destroyed / reacted as well.
My shed is currently well over 30 Deg.C, and I am concerned that this will effect the conditioned kegged beer?
I know Coopers naturally Carb. And from SA it is one of hotter states. Then they transport it all over Australia. They have no control over the temp of the cases that leave the brewery, and it does not seem to effect the quality of their beer. Always good in Newcastle!
Any advise or thoughts would be appreciated?
Thanks,
Fear_n_Loath.
