quercuslupulus
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- Aug 19, 2020
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Four days ago I enjoyed a few pints of my best-to-date hazy IPA. It was about three days after kegging so it had a bit of hop bite still, but I was excited to try it again after settling a bit more. Last night I poured a couple...and it was night and day. Some of the aroma and taste were still there, but there was a strong, sharp oxidized flavor that overrode it and made the beer very unenjoyable. I can't really pinpoint any specific thing to look for or fix, so I was hoping someone here has good advice.
Here was my process:
Edit: I'm just remembering that the dry hops were from the same 16 oz bags that I opened on brew day 6 days prior...could using previously open bags have contributed that much oxidation so quickly?
Here was my process:
- Aerated wort in conical, fermented around 66 F
- 1-2 gravity points above terminal, I removed the 1.5" TC for the blow-off tube and dry hopped. As soon as it was open I ran ~4 PSI CO2 into the fermentor, which I continued during and after dry hop. Closed opening and let conical pressurize at 4-6 PSI
- After 4 days I kegged using closed transfer. Kegs were about half filled with sanitizer, which was pushed out with gas. I wasn't able to completely cold crash so there was some clogging and I had to remove the conical out post a couple times to clean it out, but I purged well each time
- Force carbed both kegs with a carbonation stone via new carbonation lids. Three days after beer tasted a bit green, but awesome, 7 days after kegging beer tasted awful. More so on Keg 1, which drew from the top, than on Keg 2, which drew from the bottom, but both were declining.
Edit: I'm just remembering that the dry hops were from the same 16 oz bags that I opened on brew day 6 days prior...could using previously open bags have contributed that much oxidation so quickly?