Yes! No big deal…I’ll just keep the kegs at 32-31 degrees, and hope for the best in 6 months. So far, all of the beer is doing fine.
6 months?? I salute you sir! I don’t have that kind of patience. Either I should brew more or drink less!!
Sorry fellas. Here’s some great reading: http://themodernbrewhouse.com/wp-content/uploads/2020/06/Flavor-instability-of-beer.pdf
…and if you like podcasts: Flavor Stability in Beer with Dr Charlie Bamforth – BeerSmith Podcast #74 – BeerSmith™ Home Brewing Blog
To quote my old Sergeant Major; “Hope is not a course of action.” [emoji23]
Great video, thanks! 50% prefer stale beer! With my temps around 31-32 degrees, the shelf life should be extended significantly.
Bamforth mentioned Sierra Nevada for good QC. As many of you know, Coors was a pioneer in this regard, shipping beer in refrigerated trucks and rail cars, plus demanding the retailers keep the beer cold. While you might see Coors on a floor display (not cold), this is highly supervised by the Coors distributor to ensure the beer will continue to be fresh and meet the standards of the brewery.