Originally Posted by brewt00l
Any further comments on the oxidation levels of the older batches?
Not that I can think of, I have a tough time describing oxidation. I can detect it when it's there very easily, but its seems tough to say "X" is what oxidation tastes like. It seems to vary so much in flavor/etc. from one beer/wine/etc. to another.
Bah Humbug, I will try to after Christmas.