Beers tasting better a day or two after opening?

Only with personal homebrew that was waaaay overcarbonated.

 

I happen to find any of my big stouts or barleywines in bombers that I don't finish are perfectly fine up to several days later if properly resealed. Not sure if that was exactly your question.

 

This has happened to me yes. Abyss 2011 was far better after a day with just those simple silicone bottle caps you can get out there. I've used them on many big beers to finish em up in the morning, holds enough carbonation in there to still feel like beer

 

I've never noticed it with a beer before, though I don't re-cap many that aren't swingtop growlers. I have definitely had wines that I preferred once they had a day's worth of air on them, so it wouldn't be a surprise to see the same with beer.

 

I'm on the same page as Sneer. Although I've never preferred the beer the next day, but I definitely do this pretty frequently and depending on the style it's just fine the next day. I have absolutely had wines I prefer the second day. Both red and white.

 

How do you reseal them? Just pop the cap back on?

 

Yes, I have had beers that I thought improved with a day's worth of oxidation (and/or whatever other changes occurred).

 

That's exactly what I use too. Works great!

 

Anyone else use the wine stoppers with the vacuum pump? Used that a couple times on bombers we didn't finish and they seemed to keep the beer for a couple days without any issues.

 

Yes. Usually with the bigger boozier beers I find it to be more balanced and much more drinkable and enjoyable the day after as well.

 

I saw a different thread on this where someone explained the physics of how the vacuum pumps actually make the beer go flat quicker - it was recommended to stick to the simple lever topped silicone / rubber cork things

 

yeah, don't use a vacuum pump unless you want to de-carbonate the beer!

 

The explanation though was actually really interesting:

http://www.beeradvocate.com/community/threads/re-sealing-a-beer.18058/

Toward the bottom of the thread - it has to do with pressure differentials and intersting physics

 

This is one of the reasons I'm so much in favour of cask ale over bottles, cans or kegs.To watch a beer develop and put on weight and complexity over time is one of the joys of visiting a pub.
The secret of course is to finish the cask at its peak , before it begins to fall off.

 

I like my stouts fairly flat, so I could see this happening a lot to me... I may have to give it a try with some of the Mikkeler offerings

 

funny you should mention this as a similar experience happened to me over thanksgiving. Opened a bottle of Boulevard Bourbon Barrel Quad later on turkey day and just couldn't finish that bastard, too full from gorging myself. Bottle was about 1/3 full the next morning and decided to polish it off. Still had carbonation (It was just left out at room temp unsealed) and was quite delightful. Was it better than the day before? No. But it definitely was still very delicious and overall a bit more balanced.

Also accidentally did the same thing with a Black Xantus on sunday morning, not quite as good.