couple beers i've had entered into competitions lately seem to come back with reviews of oxidization. I personally dont taste it, but I'm going to try and trust the palates of the bjcp judges and professional brewers.
My problem is trying to figure out where this is coming from. Everything post boil is as follows:
Once wort is chilled, pump is used to enter in the buckets
Fermentation is complete, auto-siphon is used to rack to keg
Once in keg, bottling is done using the "no stickin' beer gun" method.
I'm pretty careful on not splashing beer around when it comes to transferring everything. I'm honestly not to sure where it could be coming from aside from maybe dirty tap lines or the lack of beer gun..?? I'm pretty sure I'm going to pick up a Blichmann Beer Gun to try and eliminate the chance of oxygen there, but aside from that, what are some other suggestions?
Thanks guys
My problem is trying to figure out where this is coming from. Everything post boil is as follows:
Once wort is chilled, pump is used to enter in the buckets
Fermentation is complete, auto-siphon is used to rack to keg
Once in keg, bottling is done using the "no stickin' beer gun" method.
I'm pretty careful on not splashing beer around when it comes to transferring everything. I'm honestly not to sure where it could be coming from aside from maybe dirty tap lines or the lack of beer gun..?? I'm pretty sure I'm going to pick up a Blichmann Beer Gun to try and eliminate the chance of oxygen there, but aside from that, what are some other suggestions?
Thanks guys