APAs and IPAs aroma disappearance

[mac_1103]

was only this last brew that I attempted to capture the excess into a bottle. I won't be trying that again

If the gas goes from the second keg to a blow off jar then you're quite likely getting adequate purging. Unless it's a very low ABV beer.

 

[T Murph]

@doug293cz and now I'm very concerned about my last two brews. I'm not too concerned about a slight amount of o2 being in with the Co2 in the purged keg as while filling the kegs with beer it also pushes out o2. From my understanding Co2 is considerably heavier than o2. Therefore any remaining o2 shoud be pushed out during the fill. But, and it's a big but, I used the 40 psi of Co2 that I captured in the Co2 bottle to carbonate a pale ale and a lager. I'm reluctant to sample those in fear that I screwed them up. And it's bad enough to screw up a pale ale but I'm really gonna be disappointed if the lager is affected. And it's a mild lawn mower beer that took over a month to ferment out and cold crash. I guess I need to taste them.

Oh, and fortunately I always use a blow off at the tail end of all processes. I'm keeping my fingers crossed.

 

[doug293cz]

If the gas goes from the second keg to a blow off jar then you're quite likely getting adequate purging. Unless it's a very low ABV beer.

I don't believe that is an adequate criteria, even if starting with liquid filled kegs. At the start of fermentation, the fermenter headspace is ~100% air. If you just get to the point where all of the liquid has been pushed out of all the attached kegs, then all of the air that was in the fermenter headspace is still in the kegs plus any residual in the fermenter headspace.

Brew on

 

[T Murph]

I don't believe that is an adequate criteria, even if starting with liquid filled kegs. At the start of fermentation, the fermenter headspace is ~100% air. If you just get to the point where all of the liquid has been pushed out of all the attached kegs, then all of the air that was in the fermenter headspace is still in the kegs plus any residual in the fermenter headspace.

Brew on

I forgot to mention, I always wait until day 2 of fermentation to purge off of it. This perticular batch was a pale ale with a OG of 1.050 that finished at 1.010.

 

[doug293cz]

@doug293cz and now I'm very concerned about my last two brews. I'm not too concerned about a slight amount of o2 being in with the Co2 in the purged keg as while filling the kegs with beer it also pushes out o2. From my understanding Co2 is considerably heavier than o2. Therefore any remaining o2 shoud be pushed out during the fill. But, and it's a big but, I used the 40 psi of Co2 that I captured in the Co2 bottle to carbonate a pale ale and a lager. I'm reluctant to sample those in fear that I screwed them up. And it's bad enough to screw up a pale ale but I'm really gonna be disappointed if the lager is affected. And it's a mild lawn mower beer that took over a month to ferment out and cold crash. I guess I need to taste them.

Oh, and fortunately I always use a blow off at the tail end of all processes. I'm keeping my fingers crossed.

At this point, the beers will be what they will be. Might be ok, or might not. If they are drinkable, I would consume them quickly, as shelf life is likely to be limited. And, never dump before tasting.

Brew on

 

[doug293cz]

I forgot to mention, I always wait until day 2 of fermentation to purge off of it. This perticular batch was a pale ale with a OG of 1.050 that finished at 1.010.

Yeah, that will significantly reduce the amount of residual O2 than might be in the gas mix purging the kegs.

Brew on

 

[T Murph]

I have a friend who has a craft brewery. We were talking about capturing Co2 off his fermenters, and he is looking into the equipment necessary to do just that. Once he gets it up and running, I'll get some pictures and post a report on here.

 

[T Murph]

@mac_1103 and @doug293cz after our earlier discussion I was very concerned about the two beers that I carbonated using that Co2 that I captured in a bottle off fermentation. I tasted them and they are fine. I still won't be doing that again. But fortunately they are fine, and that lawn mower lager, I call it Julio Uno Lago, is delicious on a hot southern day like today.

 

[mac_1103]

You know something else that really helps prevent oxidation? Drinking it fast.

 

[Redhouse Brewing]

1 .I sanitized the serving keg and forced the starsan out with co2.
2. I then filled the serving keg with co2 and burped it 3 times (10 seconds PRV opened + let the pressure build up for another minute).
3. I removed my spunding valve from the fermentation keg and plugged it on the serving keg (with the valve shut so no gas would come out yet)
4. I plugged my co2 line from the tank to the fermentation keg and gave 3-4 PSI to the fermentation keg.
5. Plugged a "jumper" line ( liquid line with liquid DC on both ends) to the serving keg then the fermentation keg.
6. opened my spunding valve so it would release extra pressure coming from the fermentation keg.
7. after the transfer was complete, I removed both the spunding valve and the jumper line from the serving keg.
8. I plugged my Co2 line to the serving keg @ 10 PSI for it to carb up in the fridge.

A. My most likely assumption is that prior to all this process, I had a problem with my fermentation keg's liquid post so I had to remove it and change the spring (during the process the keg was opened so of course air got in at this moment) But then why the beer tasted absolutely great 5 days later when i plugged a line to it for tasting AND THEN rapidly lost all of its flavor in the next 24h...?

B. Also, I now realized that in step 4, i did not purged the co2 line from my tank before plugging it on my fermentation keg. I tought it is a co2 line so what the hell... but maybe air got in the line since the tank was shut off and then i pushed all this in my keg?

C. On step 5, I never purged my jumper line before plugging it in... how would I go about that in the best way possible?

D. Finally, when I did plug my beer line to the faucet on day 5 after the transfer I did not purged the beer line before because i assumed pressure would make stuff come out of the keg and not in?

If you have any other comment it would be much appreciated!
Thank you for the reply,

Along with closed transfer, my biggest improvement (equipment wise) was switching to eva barrier lines. Also, do you purge the transfer lines and the dip tube before transfer? If not, you should also be doing that.