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Re,the camra thing. (more technical stuff)

Posted by JosB on 2007-05-08 13:32:58

I'd rather say ...will be more pronounced in a shorter time. However it is depending on the beer, specially the melanoidins that come from the darker malt varieties, that act as antioxidant. If the cardboard taste (metioned by Peter) becomes prominent, the beer is already heavily oxydized. And as for live yeast: I've observed a heavy diacetyl aroma becoming prominent, most likely due to a new aerobic fermentation starting. This effect has been confirmed by Jan Adriaensens of Westmalle: after the bottling that is exactly what happens there. This happens not as quickly as oxydation.