Originally Posted by day_trippr
At that temperature I don't think you can expect to extract anything more than the most volatile components, which are usually associated with aroma.
But I don't get why the flavor would be so significantly impacted - I'd like to compare a Randall to an accelerated in-keg dry hopping of sorts, which I don't find to impact flavor in any negative fashion.
Is it possible the hops are stripping flavor compounds right out of the beer? Seems unlikely, but there must be some explanation for what you're experiencing...
Thanks for the advice. As much as I would love to figure it out and try and improve it. I think im just going to pull the randall out for this batch especially with how much it foams even being in the kegerator, I just hate to waste anymore beer, especially with the biggest beer I've brewed.
Thanks anyway Cheers!