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oxygen reuptake by yeast in the bottle

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  • oxygen reuptake by yeast in the bottle

    I'm hoping to increase the shelf life of our bottled beers. Some of our beers have been completely unfiltered, and some have been centrifuged but not filtered. I feel as though the ones with a hefty yeast layer on the bottom of the bottle are faring a little better over time than the centrifuged ones? But none of these are bottle conditioned.

    Does yeast need to be actively refermenting in the bottle in order to absorb oxygen, or do they still absorb oxygen even in the absence of priming sugar?
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