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Thanks for the tip. I’ll give it a try with the next batch.

I have no current method of purging with CO2. Neither the fermentor/bottling bucket nor the bottles/headspace.

Definitely not a problem with over carbonation. And other than the aforementioned, I’m pretty meticulous about the sanitary conditions. No enzymes. Just a yeast nutrient addiction at 10 minutes.

I get as far as bottling day. I take my sample to get a final gravity reading ... then I drink my sample ... and I'm usually quite happy with the results. I then prime my bottles, fill my bottles, seal my bottles, store my bottles in a dark place at room temp for a couple of weeks. Then when I...

Sincere thanks to all of you for trying to help me out. I appreciate all of the advice and suggestions. Based on the responses, I’m going to see if I can test the seal on my bucket fermentor. And I’ll try to leave a little less headspace in the bottles. Hopefully it’ll solve the issue. Cheers!

Not so much a colour shift, but I’m definitely getting a flavour shift from sample to final product.

I don’t do primary/secondary. I just leave it in the fermentor for a couple of weeks and then I bottle. I also bottle directly from the fermentor. Another brewer mentioned to me on a different thread that I might want to try leaving less headspace in the bottle (?)

Is there such a thing as having too much headspace in your fermentor? I’m wondering if that might be contributing to the oxygenation problem I’m having. I brew about 20L/5gal of wort and it goes into a 30L/8Gal fermentor bucket.

Of course! … so simple … one of my “couldn’t see the forest for the trees” moments. Thanks for the tip.

I have no experience with ascorbic acid either … but with regard to minimizing headspace, I’m wondering if you have any advice on how I could effectively do that? I ask because I’m just going on the general displacement rule of the bottling wand coming out of the bottle. I fill to the lip otherwise.

Thanks … I thought I was taking all of the necessary steps to minimize any oxygen exposure, but maybe I’m still getting some adverse effects from that little bit of headspace in the bottle?

I’ve been getting a disappointing flavour shift from the sample I try on bottling day to the day I pop one open to drink. I ferment in a bucket … temperature controlled chest freezer … bottle directly from the fermentor … each bottle gets 10ml of a simple corn sugar priming syrup … I leave the...

Thanks for the reassurance guys. She's bottled up and doing her thing. :cool:👍🍻

I dropped the temp on my fermentation chamber to cold crash an Amber Ale on Friday afternoon. Dropped the temp to 1.5'C (~35'F). Normally it's like that for anywhere from 12-24 hrs and then I bottle. However, this time around life got in the way. It's now Tuesday and it's still sitting in cold...