I've been brewing for years and seem to be having a recent problem with off flavors. I believe the problem maybe coming from oxidation. It is an astringent flavor in the beer. Here's my operation:
All glass carboy fermenters.
I add oxygen when I pitch the yeast.
I rack out to a secondary after 3-5 days through a 1/2 inch tube into another carboy.
When fermentation is finished I rack to a bottling bucket, add sugar and bottle.
This has been my procedure for years I don't know what has changed. The last 4 to 5 batches have been off.
Does anyone have any suggestions for controlling oxidation or any other suggestions?
Thanks
All glass carboy fermenters.
I add oxygen when I pitch the yeast.
I rack out to a secondary after 3-5 days through a 1/2 inch tube into another carboy.
When fermentation is finished I rack to a bottling bucket, add sugar and bottle.
This has been my procedure for years I don't know what has changed. The last 4 to 5 batches have been off.
Does anyone have any suggestions for controlling oxidation or any other suggestions?
Thanks