is, is my beer bound to taste like cardboard (oxidized)? Is there anything I could do to prevent oxidation? The beer had about an inch to an inch and a half of foam on top. Could I pitch a champagne yeast to consume the oxygen? Should I keg this a little faster? It had four weeks in primary and just tranferred to secondary. I was going to leave it in secondary one to two months.
In case it matters, I brewed a Saison and had great attenuation 1.075 to 1.007.
I only lost about 2 bottles worth of beer. And thank God it wasn't a carboy and was able to continue my brew day after cleaning up the floors the ceiling, etc.
Thanks, and now it is time to relax, don't worry (I'm not in the hospital with tons of cuts on my body) and drink heavily at Oktoberfest.