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In short, it depends. The April 10th, 2008 episode of Basic Brewing Radio is all about glass and skunking. How Fast? Unprotected beer will rapidly skunk. I had a keg of blonde ale in the sun one summer afternoon. The beer in the three feet of tubing spoiled in less than a minute. The small volume of skunky beer was strong enough to ruin an entire pint. ...

Protecting the beer while fermenting is a good idea. In theory, the "danger" time would begin as soon as you have created some isomerized hop acids in the boil. As those are the compounds that skunk. That being said, skunking is a time dependent process. So your beer can take a hit of light during racking and bottling and probably be unnoticeable. I ...

I have used swing tops in the past without issue. If you are worried about the seal you can buy replacement seals, which should probably be done every once in a while. I don't think it's necessary every time. I have bottled 2 batches using some Fischer bottles and had zero problems with the seal. As far as the green bottles go. If you keep it out of the ...

I agree with the comments in Jack Smiths post, however, I'll offer this answer to the Original Posters question. If you have the "racking from" and the "racking to" vessels protected from light during the racking process, the short time the beer spends flowing through the tubing should produce a miniscule amount of skunk and be undetectable. The amount of ...

Yes, the wavelengths generated by a standard incandescent fit within those that are known to "skunk" beer, a process that is a photochemical reaction that causes specific chemical bonds to change, resulting in flavenoids (flavors) that are generally distasteful. They emit about one third to one half of the intensity of sunlight in the <500 nm range that ...

http://beeradvocate.com/articles/527 Skunking is described in this article as UV radiation caused breakdown of "hop derived molecules, called isohumulones", which then bond with sulfur, giving you a skunk-like smell. As other articles have said over and over, keep your beer cool and dark. You should have a safe, cool, dark storage place for your beer to ...

Your beer will be fine for a few hours in the kitchen. Skunking is caused by the ultraviolet radiation which provides energy for reactions involving the isomerized hop acids and sulphur compounds in the beer. While there is a small amount of UV radiation emitted by fluorescent bulbs, it's much less than sunlight - 8 hours under a fluorescent bulb is about ...

Things we know: Alpha acids have antibacterial (preservative) properties Humulone / Iso-humulone is the primary alpha-acid in hops (but not the only one) Iso-humulone molecules are broken down when beer is skunked So if your beer is skunked, it seems to follow that it will have lost at least some of its preservative properties. Although I figure the ...

In all the years I have been brewing I have brewed in a garage an on my patio in the broad daylight. I have never had a beer that was skunked. I would echo these sentiments, I have certainly tasted skunked commercial beer, however this was always due to packaging in clear bottles. At a home brew level, if you are using brown bottles and fermenting ...

I've bottled some of my beer in swing top bottles. I like them pretty well but they are difficult to scavenge (rare) and expensive to purchase. So if cost is your motivator buying a capper (check craigslist) and caps, and fishing bottles out of a local pub's dumpster (ask permission and wear gloves!) will probably be cheaper. I had one seal fail on me, so ...