nefarious_1_
Well-Known Member
It is my belief that it's actually quite hard to oxidize your beer. However, I constantly hear discussions demonstrating mass paranoia regarding oxidation: it seems many brewers are quite worried about it.
I've also heard discussions on here claiming that you'd actually have to pump a great deal of O2 through the beer to experience the effects of oxidation. This is my feeling.
I'd like to see how often this actually occurs and the brewers' mistake in each instance.
1. How many people have thought they oxidized their beer and it turned out fine?
2. How many people have actually experienced off-flavors due to oxidized beer?
3. What was the flaw in your racking/bottling/kegging process that caused the off-flavor you experienced due to oxidation?
Thanks.
I've also heard discussions on here claiming that you'd actually have to pump a great deal of O2 through the beer to experience the effects of oxidation. This is my feeling.
I'd like to see how often this actually occurs and the brewers' mistake in each instance.
1. How many people have thought they oxidized their beer and it turned out fine?
2. How many people have actually experienced off-flavors due to oxidized beer?
3. What was the flaw in your racking/bottling/kegging process that caused the off-flavor you experienced due to oxidation?
Thanks.