Wooden Hell

I believe so, but that in some cases the probability is so much lower as to basically not happen. I think that, sadly, all of the actually trained chemists working on this stuff work for ABI so these types of questions just don't get answered except in the context of AAL shipping/storage. So there's work out there about temperature effects on aging beer, but it's in a short timespan and in shitty lagers.

 

You're a tool

 

Tell me about it...

For the aging range (50 to 70 F) that most people talk about, the kTs are pretty small -- I don't think the activation energies would be sufficient to clamp down on some of those reactions entirely.

 

I don't remember paying you to have you talk dirty like that. You sure know how to make me hot.

 

Is this how 2013ing is going to be?

 

I think we're saying the same thing (that at these temperatures the reactions are happening, but not at a meaningful level). Anyway, yes, that's why a lot of people are coming around to the idea that you cellar at significantly warmer temperatures than 55 and be fine.

Incidentally I found the chart I was thinking about earlier, but it's flavors vs time:



I definitely do remember something about beer flavors, aging, activation energies and temperature, which is a lot more authoritative than anything any of us can say, but can't remember where it was. Oh well.

 

So California is full of internet chemists looking for excuses not to spend money on a beer cellar? I thought this thread was about Wooden Hell?

 

Jesus Christ. stupac2, are you gonna take that shit?

 

Apparently.

Incidentally, I was re-reading the Beer Sensory Science link I posted earlier, and in it he says that the chemical responsible for cardboard flavors has a large dependence on temperature. At 20C it was undetectable after 4 months, but at 40C it was detectable in days. I wonder if there's any data on it for longer timespans at lower temperatures.

 

Where is the rarity flavor line? It must increase exponentially as a function of time.

 

Yeah, I'm not sure how a thread about an aged beer turned into a discussion about the science of aging. Weird progression, couldn't follow it...

 

I wish I could get the 10 minutes back I spent reading this thread.

 

if you were in a refrigerator, 10 more minutes wouldn't have mattered.

 

Wouldn't the effects of those 10 minutes be slowed by being in the fridge as well? So, really, it'd have felt like 6 wasted minutes. 7, tops.

 

But the breakfast table's in an otherwise empty room.

 

That's actually not what I was thinking of, I'm pretty sure I was thinking of the one I linked. I'll give this a read-through, though at first glace it looks entirely too theoretical and not nearly as experimental as I'd want.

 

You guys definitely traded something, and it wasn't beer.
Was the hug before or after?