Timeline for Aging beer/cider/mead in beer bottles for competition
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 10, 2015 at 15:40 | vote | accept | Trigger | ||
| Apr 10, 2015 at 15:39 | comment | added | Trigger | 2valverij: Interesting. I'll look it up. | |
| Apr 10, 2015 at 15:37 | comment | added | Trigger | 2Tinypriest: I was under impression that no matter how good the crown corks, they eventually leak the oxygen over time. Not sure what the time span is for that. After all most of the aged commercial beers (1-3 years old) are coming sealed with wax. | |
| Apr 10, 2015 at 13:36 | comment | added | valverij | If I remember correctly, crown caps prevent oxidation better than most other closures (except for screw caps on wine bottles). | |
| Apr 10, 2015 at 12:35 | answer | added | Doug Edey | timeline score: 3 | |
| Apr 10, 2015 at 1:27 | comment | added | tinypriest | Why would you ever wax a crown capped bottle? Or are you talking about removing the crown-cap just before a competition and adding some other stopper? | |
| Apr 9, 2015 at 19:45 | history | asked | Trigger | CC BY-SA 3.0 |