Hoping to get opinions views on this to help settle what appears to be quite a differing view amongst alot of people on oxidation, and how quickly it can take hold (not to mention that everyone seems to describe oxidation in a different way...)
American IPA, basic grain profile, ~6% crystal, dry hopped in a secondary. Lets say 6.5 gallon carboy, 4.5 gallons in the secondary carboy (so a good amount of headspace). Secondary was not flushed with CO2 after the dry hop. How quickly would oxidation begin to take its toll?
If said beer were to be oxidized, how would you describe it? Wet cardboard, muted hops, overly sweet, musty?
American IPA, basic grain profile, ~6% crystal, dry hopped in a secondary. Lets say 6.5 gallon carboy, 4.5 gallons in the secondary carboy (so a good amount of headspace). Secondary was not flushed with CO2 after the dry hop. How quickly would oxidation begin to take its toll?
If said beer were to be oxidized, how would you describe it? Wet cardboard, muted hops, overly sweet, musty?