tempestam83
Well-Known Member
I've been trying to brew a hazy New England style IPA for several months now. Typical recipe of 2-row/flaked oats and lots of late/whirlpool hops and massive dry hop.
My last 5 batches have all oxidized within a week of bottling. Went from a beautiful bright yellow/orange color at bottling to a dark brown upon first tasting about 10 day later.
I do 3-gallon BIAB. I was using a 5-gallon Big Mouth Bubbler which had too much head space and didn't seal well so I upgraded to a 3.5 gallon stainless SS MegaBucket Mini.
I've tried purging my bottles with CO2 while slowly filling with my bottling wand and trying not to splash. I don't secondary. I bottle straight from the fermenter after 10 days fermentation. I'm still bottling and I know people say kegging is the only way to keep these beers fresh. I just don't have a keg set up right now.
I've been reading the German brewing PDF about Low Oxygen brewing and am going to try the following on my next brew to limit oxygen intake.
-Condition grains with water before crushing
-Boiling mash water for 5 min. then cooling before mashing
- Treating mash water with sodium metabisulfite along with my CaCL and Gypsum additions (about 200:80 CaCL:Sulfate)
-Adding grains slowly to mash water
-Boil at a low simmer instead of a vigorous boil
-Cool wort and add to fermenter slowly. (I usually put it through a strainer on its way into the fermenter to get all the hop gunk out, but it causes lots of splashing)
-Oxygenate and pitch yeast ASAP
-Dry hop on day 2 of fermentation
-Bottle after one week
-Purge bottles with C02 again
I'm still using a copper wort chiller though so looking to replace that with stainless.
Will report back!
Merry Christmas and God bless us everyone!
My last 5 batches have all oxidized within a week of bottling. Went from a beautiful bright yellow/orange color at bottling to a dark brown upon first tasting about 10 day later.
I do 3-gallon BIAB. I was using a 5-gallon Big Mouth Bubbler which had too much head space and didn't seal well so I upgraded to a 3.5 gallon stainless SS MegaBucket Mini.
I've tried purging my bottles with CO2 while slowly filling with my bottling wand and trying not to splash. I don't secondary. I bottle straight from the fermenter after 10 days fermentation. I'm still bottling and I know people say kegging is the only way to keep these beers fresh. I just don't have a keg set up right now.
I've been reading the German brewing PDF about Low Oxygen brewing and am going to try the following on my next brew to limit oxygen intake.
-Condition grains with water before crushing
-Boiling mash water for 5 min. then cooling before mashing
- Treating mash water with sodium metabisulfite along with my CaCL and Gypsum additions (about 200:80 CaCL:Sulfate)
-Adding grains slowly to mash water
-Boil at a low simmer instead of a vigorous boil
-Cool wort and add to fermenter slowly. (I usually put it through a strainer on its way into the fermenter to get all the hop gunk out, but it causes lots of splashing)
-Oxygenate and pitch yeast ASAP
-Dry hop on day 2 of fermentation
-Bottle after one week
-Purge bottles with C02 again
I'm still using a copper wort chiller though so looking to replace that with stainless.
Will report back!
Merry Christmas and God bless us everyone!