I’ve just begun to experiment with sours and I’m curious if keeping beer for an extended period of time at room temperature is an issue as far as the safety to drinking the beer goes.
I know people barrel age for an extended period of time, but I wasn’t sure if temperature or some other inhibitor keeps it safer.
Safety as far as health? According to Bamforth, pathogens cannot survive in beer.
What about lower ABV beers?
Did someone or an animal sneeze, spit, defecate in the beer? Did you dry raw chicken it? I think under normal basic (very basic) sanitation practices, all well be good.
Edit - not trying to be a jerk. Just being funny while assisting. I like Justin questions!
Oh boy, there is a thing called “Justin questions” now? [emoji15]
I asked my wife if I could buy a new truck today and she said “heh heh, Justin”. I didn’t know what that meant, but its becoming clear.
You ask legit, single subject questions. They’re good stuff.
It’s all preparation for the next great homebrewing book 8)
I would agree. I often find that you ask questions that I myself have had, and half the time when I go to look up something you’ve already asked it. Great minds. [emoji6]
Keep in mind that those beers will have a very low pH, which I think is one of the most important things about keeping it safe.
Beer is actually responsible for modern civilization. Back when the water spread diseases beer was good to go. As long as you were respectful to the art the beer will reward you
It’s more of a quality issue. And room temp is such a wide range. But it’s all manipulative.
Beer- sours included fair better in the long term in cooler and more stable conditions.
No problem aging sour beer at room temperature. I’ve been doing it for years.
Temperature will have an affect on fermentation like any other beer but the particular temperature swings your beer will experience over the course of a year or more will become part of your house character.