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oxidation

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  1. slurms

    Off Flavor After Conditioning

    This is my first post, so bear with me... I've brewed about 4 or 5 batches (exclusively one gallon) this year so far. Usually an IPA-type of beer but also a porter and two american wheats. Given that I'm fairly new to home brewing, I like the idea of trying the beers weekly after bottling...
  2. J

    The Best Way to Save an Open Wine Bottle

    The Best Way to Save an Open Wine Bottle You're drinking wine and you realize you aren't going to finish the bottle. You know wine doesn't stay fresh for long once the bottle is opened. So how do you keep it as fresh as possible until you want to finish it? How long can you realistically wait to...
  3. J

    Blow-off Tube Issue

    Hello, everyone. I brewed an APA about a week ago, and have had the end of the blow-off tube submerged in sanitized water the whole time. This morning, I went in to add some dry hops, and noticed that the tube fell out of the water. I looked at everything yesterday, and all was well, so I know...
  4. V

    Moving A Fermentor

    So typically when I brew a NEIPA I have either a fridge or CO2 on hand for the transfer / cold crash process but now it is all in my shed (because, you know marriage). I ferment under pressure in converted sankees and need to get one out to the shed to cold crash. There is plenty of CO2 in the...
  5. V

    I Knew Better (Troubleshooting)

    I did an NEIPA recently O.G. 1.060 and the homebrew store was out of the yeast I needed and it had to be brewed that day so I pitched RVA Hoptopper 2 1/2 months old with no starter :smh: (I knew better and said YOLO). Resulting beer is very fusel tasting which I can only think is due to...
  6. A

    Barley wine secondary

    Hey guys so I brewed up a batch of Barley wine about a week ago, 1.102. I haven't checked the FG, but with 5 days of aggressive fermentation and a healthy yeast starter I'm fairly confident it is fermented out. So my plan was to rack to secondary on oak cubes, but the smallest carboy I have is...
  7. I

    1 week into first Cyser, Panicked, is it salvageable?

    Hello! So exactly a week ago I started my first ever homebrew. I bought two gallon jugs of apple cider from Whole Foods, and left one as is, and the other poured 1.5 lbs of honey into. Then I added 1tsp of Yeast Nutrient (Urea and Diammonium Phosphate) and 1/2 tsp of pectic enzyme to each jug...
  8. KarlKrook

    Oxidation during fermentation

    https://imgur.com/a/hZv0AZG I happened upon something I’ve never seen before. I’m fermenting a NEIPA 92% Extra Pale Maris Otter and 8% flaked oats. Mashed at 64C. Hopstand at flameout for 10min. Wort cooled while transferred to fermenter keg, the temp was ranging from 20-50C during the...
  9. F

    Help with a persistent off flavor

    Hello everyone. I´m new in this forum and in the home brewing world too. I have done 5 batches of three different styles, but all of them had a unpleasant flavor. In this point I think that is important to say that in all batches, when I open the fermenter after 2 weeks of fermentation the beer...
  10. beervoid

    Transferring with some gravity left instead of purging kegs.

    Hello everyone, I'm trying to make my process as simple as possible, like probably most of you. As purging keg's seems like a big waste of CO2 and water purging is extra work. I've been wondering what if I ferment my beer and just transfer it to an unpurged keg with either a few points left...
  11. Scientific hippie

    We have a hot basement. Bottled wine goes bad.

    Hi! I am a newbie; I started with kombucha and am now experimenting with elderberry wine (from concentrate or dried berries; I hope to harvest my own berries next year) as well as mead and graf. Our boiler is in the basement, so the basement is the same temp as the rest of the house. Right now...
  12. F

    Dry hopping techniques

    Hi! I am going to brew my first NEIPA soon and I have just bought me a keg. General, I have had a lot of oxidation problems when bottling my IPAs so I am hoping the keg will help me in this situation. One question I have is if you guys have seen some problem with oxidation with different dry...
  13. P

    Copper equipment & Hop oxidation

    I wasn't able to find any explanation in searches so I'm posting a topic. In some discussions related to NEIPA and related intricacies of heavily hopped beer I've seen comments about copper immersion chillers and "wanting to go SS" which leads me to this question: Is it known whether copper...
  14. U

    Ascorbic Acid Super Oxidizer?

    I've read on a previous thread here that supposedly ascorbic acid by itself can become a super oxidizer instead of an antioxidant. But I've used it by itself and never noticed an issue. And noticed many food items using it as a preservative by itself with no MS. And I know metabisulfate is good...
  15. G

    Oxidation after first pour from tap

    Hey fellow homebrewers, Can you help me solve this oxidation issue I've had for the past year? Issue: My beer in the keg oxidizes after the first pint is poured. The first pint is perfect and has no hint of oxidation. About two days later, heavy oxidation has set in and the beer quickly...
  16. bigbeergeek

    Oxidation: racking warm vs cold

    Hi brewers! This year marked my 10th year of homebrewing and this forum was instrumental in those first years! Couldn't find an answer via the googles, and I'm a better biology student than a chemistry student: is beer more prone to oxidation if racked warm or cold? Example: would it be...
  17. Darth_Morris

    Mysterious color change in bottled beer

    Hey everyone! I've been brewing beer for some time now and have come across a very strange issue. At first I thought it was an oxidation problem, but after being incredibly careful with my racking and bottling, I am starting to think it may be something else. Now, I am not saying my bottling is...
  18. G

    Can Water Chemistry cause stale beer

    I have been noticing that with lighter colored beers like IPAs, Pilsners, Pale Ales, etc. tend to finish with a stale/oxidized flavor. When I brew stouts and porters I don't get that taste at all. It comes through with a smooth and malty flavor without any oxidation. My process is the same...
  19. KarlKrook

    CO2 Purge for bottle condition

    Hi guys! Can’t find any good information anywhere or any good equipment besides this, which I can’t get shipped to where I live: https://www.olbrygging.no/products/co2-gun Anyone know any similar piece of equipment or DIY solution that will work with the 425g CO2 cylinders (sodastream) that...
  20. Ouroboros

    Splashed the Mash and Pitched on Warm Wort

    So here is my "did I (verb) my beer" thread. Some friends and I were playing pretty continuous beer pong while I was in the process of brewing my first all-grain. :tank: To paraphrase certain government officials... "Mistakes were made." I forgot to stick the manifold into the mash/lauter...
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