Le brassage de kits ⇒ ma bière sent le gaz

[Great White]

J'ai gouté ma furioso Triple tout juste en sortie de refermentation en bouteille.
(sacrement chargée en houblon... tellement qu'elle à des airs de rochefort trappistes dans l'idée : une biere à 10 11° et très houblonnée... j'adore !)
Vivement les 1 mois de garde en cave !
En ccl => pas de gout de lumière !
(pour info, elle n'avait subit que la 1aire dans le salon, un peu à la lumière donc)

Pour revenir à la lumière, j'ai bricolé un truc :
mon fut est dans le salon, cad un peu exposé à un eventuel rayonnement UV.
=> je l'ai entouré de papier alu
En esperant que ca bloque les messants nuvés !
(en plus maintenant il a la claaaasse !)

Je vous tiens au courant d'un eventuel "GOUT" (ou pas !) au changement de fut avant la 2ndaire.

[The Submarine Captain]

Mais gn'est pas nes nuvés qui sont méssants, gn'est na numière bleu et na numière verte !


Une partie du spectre lumineux visible, donc... et du coup, oui, papier alu, ça doit le faire pas mal.

[Great White]

EXACT !
It is well known in the brewing art that when beer is exposed to light of wavelengths between about 300 nm and about 500 nm, the beer quickly develops a so-called "skunky" flavor, which is sometimes also referred to as "sunstruck" or "light struck" flavor. A considerable body of research has resulted in at least partial understanding of the chemical pathways involved. It is widely believed that the photochemical reaction sequence is initiated by the absorption of light by the presence of one or more of the several photosensitizers, e.g., flavins, especially, riboflavin, that are present in beer, which become excited, and, in their excited state, react with the bittering principles in the beer, isohumulones, to form 3-methyl butene thiol (3-MBT), which is understood to be the principal source of the skunky aroma. Only very small amounts of these sulfur-containing compounds are required to be present to impart the skunky flavor to the beverage and render it unacceptable. The riboflavin emanates mainly from the malt, to a minor extent via the hops used in the production of beer, and, according to common wisdom, the action of yeast during the fermentation. (See Tamer et al. Enzyme Microb Technology 10:754-56, December 1988.) This photochemical reaction is a problem that to some degree has been the subject of a diverse remediation.
[...]
One approach that has been widely adopted relies on primary packaging coloration or opacity either to exclude light or, at least, exclude those wavelengths of light that are particularly problematic. Such attempts to prevent beverages from becoming skunky involve enclosing the beer in opaque cans or in bottles made of protective, i.e., colored, glass--brown or amber being the most efficient (see U.S. Pat. No. 2,452,968). These bottles reduce or eliminate the transmission to the beer of light having a wavelength shorter than about 560 nanometers. Such light is the most harmful because it assists the riboflavin in enhancing the production of the undesirable volatile sulfur compounds.
[...]

http://www.patentstorm.us/patents/65145 ... ption.html