Take the 2-minute tour ×  I think it is well understood in the
brewing community that oxygen absorbing caps exist and are
readily available. I don't keep any on-hand since my brews tend
to be consumed rather quickly and are rarely in the ABV range
best suited for aging. After what length of time in the bottle
do the effects of oxygenation become apparent?  Does this differ
based on factors such as IBU, ABV, and storage temperature?
share|improve this question  1 Answer 1  up vote 5 down vote
accepted  It's very much temperature dependent. In an episode of
brewstrong, Charlie Bamforth mentions that the rate of
oxidization is proportional to temperature, and increases 3 fold
for each temperature increase of 10°C/18°F.  So, if your beer is
stored at 4°C (39°F), it will oxidize 9 times slower than if
it's stored at 24°C (75°F). Loosely speaking, if it takes 9
months to oxidize in the fridge, it would take just 1 month in a
warm room.  Racking also introduces a lot of oxygen, unless you
do a closed transfer with