I’m not sure how it affects beers. I know if you use a wine or champagne yeast though it’s more of a necessity, and if you use yeast nutrients its an imperative!
I’ve never had anything grow in a sealed homebrew, and I’ve got some that are around seven years old now (I keep the ones I don’t like…not sure why :)
I have boxes full of them as well! Almost 7 years old as well. Some of my first batches in 2013 that did not turn out so great. Maybe I should open one, and see if the 7 years did some magic! 🤣
HAHAHA!!! I’m glad it’s not just me :)
Very once in a while I crack open an old loser, typically just to find…it still sucks 🤣
I did do a batch a few years back with green tea and basic white sugar. It was offensively dry, I think from my sugar selection, but 3-4 months ago I took a sip and it was less harsh.
Of course, the reason I opened it was because I needed the gallon jug it was in, so it still got dumped out in the back yard :)
I think this will be me in a couple of days. I will open one of them in the "loser vault" haha.
That's good to know. When I started I added sugar to stouts to amp up the alcohol and they also mellowed out over time.
I feel this will be the sad fate of my remaining beers when I need the bottles! (Or the bad batches haha).
HAHAHA!!! Well said :)