I've noticed that when I finish a glass of my beer, put it down on the counter and come back 5 minutes later and sniff the glass, there's a "stale" beer aroma. I know that all beer will get to that point eventually through oxidation, but the commercially brewed beers I drink do not get that stale smell nearly as quickly.
I attribute my problem to oxidation, perhaps during transfers. I transfer from primary to secondary and from secondary to a keg. I'm as careful as possible during transfers, and start my siphons by pushing a bit of CO2 into the top of the carboy cap with a racking cane.
I dry hop in secondary almost always.
Any feedback or advice appreciated.
Thanks
I attribute my problem to oxidation, perhaps during transfers. I transfer from primary to secondary and from secondary to a keg. I'm as careful as possible during transfers, and start my siphons by pushing a bit of CO2 into the top of the carboy cap with a racking cane.
I dry hop in secondary almost always.
Any feedback or advice appreciated.
Thanks