gravlbely
Member
Didn't know if I should ask this here, or in the sanitation area, but here goes. Just brewed a killer Pale. Primary fermentation went perfect, moved it over to secondary to clarify. I use a box made from foam insulation and add frozen 2 litre bottles since its too hot here to ferment in my basement. Anyways, I went to keg it today and realized the airlock was low enough to let air pass freely in and out of my carboy. Probably has been like that for a few days since I add the bottles from the top. I'm not too worried about infection as the beer has completely fermented out in primary and from what I understand, the alcohol shouldn't really let anything grow(besides the fact that nothing is growing in it). My concern is whether I will get an off flavor from possible oxygenation and what that flavor will be so I know what to look for. Will it be a butterscotch flavor from diacetyl? I've had that a couple of times and have being trying to rid myself of that. Either my brewing skills are getting worse or my tasting skills are getting better, cause I keep finding something wrong with my final result. Thanks in advance for your help.
P.S. Happy Fathers Day to those with Brewmeisters In Training
P.S. Happy Fathers Day to those with Brewmeisters In Training