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Old 12-22-2013, 08:47 PM   #1
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Default Oxidizing beer for educational purposes

I have an interesting aftertaste ruining all of my hoppy beers yet, i feel it like a wrong kind of bitterness, something which tastes a bit like grass and sand. My non beer drinking friends detect it as too bitter. (the IBUs ranged from 40 to 75 in these beers) Since i have not made a non-hoppy beer yet i am not sure if the problem is hop related or not. (i have a non-hoppy beer in the works, maybe it will be drinkable)

This off taste didn't improved by time. I don't mean a lot of time btw, only 6-8 weeks.

Since it did not improved i am guessing it can be oxidation maybe. Since i don't know what oxidation tastes like i want to deliberately oxidize a "stock" beer.

How would i do that? Just shake up a bottle and don't open it for weeks?

(btw the same off taste showed up in beers brewed from bottled water and with somewhat treated water)

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Old 12-22-2013, 08:55 PM   #2
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How are you aerating your wort? Last batch, I forgot and left my o2 bottle on way way to long. The beer had an odd sharp bitterness. The other 5 gallons that I properly oxiginated tasted fine. I have always heard to much o2 is not good, I have a batch that proves it

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Old 12-22-2013, 10:05 PM   #3
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A grassy taste doesn't sound like oxidation to me. Are you dry-hopping, and if so, for how long?

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Old 12-23-2013, 03:35 AM   #4
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Quote:
Originally Posted by Euphist View Post
A grassy taste doesn't sound like oxidation to me. Are you dry-hopping, and if so, for how long?
all of those beers were dryhopped for a week with 1/2oz per gallon of various hops
(btw all of them spent 4 weeks in the primary in a glass fermenter then got syphoned into a bottling bucket and bottled with a wand and carbonated with priming sugar)

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Originally Posted by milldoggy View Post
How are you aerating your wort? Last batch, I forgot and left my o2 bottle on way way to long. The beer had an odd sharp bitterness. The other 5 gallons that I properly oxiginated tasted fine. I have always heard to much o2 is not good, I have a batch that proves it
i am just shaking the carboy for a while before pitching dry yeast
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Old 12-23-2013, 03:52 AM   #5
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oxygenation takes a while and your beer would taste like wet cardboard - is the response i've heard on here a lot. my question is, who's been eating wet cardboard?

grassy taste comes from dry-hopping too long, but a week isn't too long usually

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Old 12-23-2013, 04:09 AM   #6
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oxygenation takes a while and your beer would taste like wet cardboard - is the response i've heard on here a lot. my question is, who's been eating wet cardboard?

grassy taste comes from dry-hopping too long, but a week isn't too long usually
Agreed. I usually only dry-hop 3-4 days, but a week shouldn't be excessive.

OP, two more thoughts...what is the total amount of hops in the recipes in question and how long are you boiling the bittering charge?

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Old 12-23-2013, 04:11 AM   #7
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Quote:
Originally Posted by edin88 View Post
oxygenation takes a while and your beer would taste like wet cardboard - is the response i've heard on here a lot. my question is, who's been eating wet cardboard?

grassy taste comes from dry-hopping too long, but a week isn't too long usually
by the way i think i have two off tastes going on at the same time, the grassy one and this "mystery" off taste and as the grassy taste fades i can feel the other one stronger
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