Well, I think I finally got an infected or oxidized batch of beer. A few weeks ago I did the BYO Stone Pale Ale clone (AG). Fermented 2 weeks, then in the secondary for another week. I kegged it last week and tasted it this weekend and it just tastes stale and of cardboard. I don't think it's had enough time to show signs of oxidation though, right? I did create some bubbling when I racked to the keg but I didn't think it was that bad. The day that I racked to the keg I noticed small white patches on the surface of the beer in the carboy but shrugged it off.
At any rate, the beer is pretty much undrinkable regardless of what happened. Do you think "keg hopping" would make the beer a little more tolerable or should I not waste my hops? I have a ton of hops in the freezer...Citra, Cascase, Williamette, Amarillo, Columbus, etc. I'm really considering throwing in a half ounce.
Thoughts?
At any rate, the beer is pretty much undrinkable regardless of what happened. Do you think "keg hopping" would make the beer a little more tolerable or should I not waste my hops? I have a ton of hops in the freezer...Citra, Cascase, Williamette, Amarillo, Columbus, etc. I'm really considering throwing in a half ounce.
Thoughts?