BamaPhil
Well-Known Member
So I brewed a hoppy amber that has previously won a medal with a 41, all judges agreed the hop flavor and aroma were on point. The bottles I entered were a few months old at least, although stored in the fridge.
Flash forward a year and half, and I've graduated to kegging. Since that beer was so well received, I brewed it to supply my 3rd and final tap. After a week and a half or so in the keg, it was shaping up nicely.
A week or two later though, and all the hops are GONE. It honestly tastes just like my ESB that seems to have gone through the same problem.
I know, it's probably oxygen. BUT, is oxygen that much more of a threat to a kegged beer than a bottled one? I know the yeast theoretically take in the O2 during bottle conditioning, but dang this was a dramatic difference.
Has anyone else ever had this problem? I purged the keg with CO2 before transferring, which is something I obviously couldn't do when bottle conditioning. It just seems to me the oxidation shouldn't be THAT much worse when kegging, especially since the temperature has been no greater than 40F since fermentation.
Flash forward a year and half, and I've graduated to kegging. Since that beer was so well received, I brewed it to supply my 3rd and final tap. After a week and a half or so in the keg, it was shaping up nicely.
A week or two later though, and all the hops are GONE. It honestly tastes just like my ESB that seems to have gone through the same problem.
I know, it's probably oxygen. BUT, is oxygen that much more of a threat to a kegged beer than a bottled one? I know the yeast theoretically take in the O2 during bottle conditioning, but dang this was a dramatic difference.
Has anyone else ever had this problem? I purged the keg with CO2 before transferring, which is something I obviously couldn't do when bottle conditioning. It just seems to me the oxidation shouldn't be THAT much worse when kegging, especially since the temperature has been no greater than 40F since fermentation.