On Sat, Jul 10, 2004 at 03:51:35PM +0200, Jan K. Hyldebrandt-Larsen wrote: > > Det er så lige et spørgsmål der er dukket op imens, hvor længe kan den > stå før den begynder at blive "dårlig" hvis den nu har stået i små 14 > dage, og skal stå i 14 dage igen, kommer den jo til at stå i et godt > stykke tid.
Oh, a couple of weeks don't make any difference. With all the alcohol and hops in it, beer is pretty resistent to anything. You can get a bit off-flavour if you let the beer stand on top of the yeast etc sediment too long, since you already dumped it in the secondary, you can wait a few months, easily. Another thing that can happen is that the CO2 production will slow down (or stop completely), and then air can leak into your fermenter, oxidising the beer. A glass fermenter is tighter, and a steady temperature minimizes the expansion/contraction, that could pump air in and out. After all, once you bottle it, some beers improve for the first year, and survive a decade. (And some improve for a week and survive a month) (and some run out before they stop improving at all) So don't you worry, it will be beer anyway! -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
