Quote:
Originally Posted by Stanathan
From bottle to glass whenever possible. Canned beer seems to taste a little sour to me most of the time.
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That's because of high acidity reacting to the metal. This is why restaurants only store foods like Tomatoes, pepper s etc in lexan container's. What your tasting is the batch actually spoiling a little. That's why canned beer has a selfe life of 3 to 6 months. Glass is the way to go. As a home brewer some of my high gravity stouts and barley wine cannot be kegged and must be botteled as they can take up to a year or more. Ideally beer should there kept for 9 months to up to a year and a half. The swell on self's are average 2 to 3 weeks old whick leaves a lot of active yeast . you take that yoing of a beer withe the reaction to the metal .. Yikes. The yeast will multiple the bacteria's effect dramatically. And then that's the sour taste you end up with. Beer shouldn't even leave the primary fermenter within that time .