So lately I've found that I've gotten pretty decent at making nice, golden-colored pale ales and IPAs, with passable hopping, at least when it comes out of the fermenter. And yet, when I carb it up and pour a class, they almost universally have gone amber, and taste of sherry. At least, I think they do... maybe they taste that way because I think my beer is oxidizing?
Anyway, I still ferment in a six gallon plastic carboy, which necessitates the use of a racking cane. I rack directly into a keg, from which I've attempted to purge as much oxygen as possible, replacing it with CO2. The resulting full keg is then either pressurized and set aside for waiting, or just left hooked up to the gas in a kegerator. I'm sure that my efforts are far from perfect, but they've got to help somewhat, right?
At any rate, my current theory is that i'm not getting a strong enough siphon when racking, as I Can see large bubbles in the transfer. So, with that in mind... does anyone have any advice on how to limit exposure to air during the transfer? I understand that some exposure is, given my current process, unavoidable, but a pale ale should not turn into an amber in the course of a month. Should it?
Anyway, I still ferment in a six gallon plastic carboy, which necessitates the use of a racking cane. I rack directly into a keg, from which I've attempted to purge as much oxygen as possible, replacing it with CO2. The resulting full keg is then either pressurized and set aside for waiting, or just left hooked up to the gas in a kegerator. I'm sure that my efforts are far from perfect, but they've got to help somewhat, right?
At any rate, my current theory is that i'm not getting a strong enough siphon when racking, as I Can see large bubbles in the transfer. So, with that in mind... does anyone have any advice on how to limit exposure to air during the transfer? I understand that some exposure is, given my current process, unavoidable, but a pale ale should not turn into an amber in the course of a month. Should it?