I have never used o2 to aerate my wort... Always been a shaker! The last three beers I have brewed (levitation clone, pale ale, blonde ale) have all had the exact same flavor that just doesn't seem right. I have been searching the off-flavor section of the bjcp website and I wanna say this is a slightly sour/bitter, creamed corn, vegetal flavor (although its not predominantly any of those, that's just what I settled on). I am VERY confident in my sanitation and my process of batch sparging in a 70 qt Coleman is very consistent. Not oxygenating wort seemed to be a common theme in the corrections categories next to the above listed off-flavors.
So my question is: have any of you ever experienced a flavor like this due to lack of o2 in primary ferm? The recipes were all different and I actually used 001, 1056, 05 respectively so it can't be the yeast. Will o2 v. Just shaking make that much of an impact?
So my question is: have any of you ever experienced a flavor like this due to lack of o2 in primary ferm? The recipes were all different and I actually used 001, 1056, 05 respectively so it can't be the yeast. Will o2 v. Just shaking make that much of an impact?