IPA too sweet after bottling

[jakenbacon]

I'm no chemist but I can think of NO chemical reactions that would enable small amounts of oxygen in beer to convert something to sugar after a week, especially only affecting some brewers while missing others.

Of course not, it depends on the compounds that were oxidized....?

 

[Yooper]

No No No.... I am so tired of reading " what was your FG?" - Well, it doesn't really matter if it tasted good before bottling does it? And by adding even 5 oz of priming sugar, my beer would also not become as cloyingly sweet as the described 'sweet after bottling taste" even if I drank it strait from the bottling bucket with the sugar in it. This taste is so over powering - so ruthless - you really can't comment unless you have had it. I kept being told, its to young, age will do it (even know my first couple batches certainly didn't age more than a week and were ggggggreat!), well after 4 months of waiting on my Belma IPA I realized this isn't the case, not to mention I can crack my most recent brew open after a week and it is delicious. This oxidation issue I have found is really not to well known about, even when combing through Palmer's book I just couldn't find any good idea as to what causes this. Then I read about sherry flavors, well, I have never tried it but I had read it is a relatively sweet wine. And I thought hmmm, I have been bottling using my kettle because my buckets are in use, and I noticed my hoses keep getting shorter every brew day, among some bubbles in my bottle filler line - but I though there is no way this could be it - bubbles must be C02 - still no answer - Well, long story short, I had no other possible explainations - so lets bottle with long lines and good seals and a bottling bucket like I should have been. Well I am sitting here drinking a wonderful zombie dust clone that is a week old in the bottle, my first good batch out of the last 4 I have done recently. If your beer taste good before bottling, then the problem is obviously after that. Dont let people who have never experienced the issue tell you what it MUST be. This was the answer to mine, and I hope all of yours as well. Good luck everyone and report back with your findings, not opinions....

You most certainly CAN get "sherry" flavors from oxidation, and it is by far more common than "cardboard". The Sherry flavor is often picked out in homebrew competitions.

It's also called "madierizing" because it has a flavor very much like madiera.

Here's the thing, though- it's not sweet. It's almost "brandy"like in flavor, but it's not sweet. It's really common in oxidized wines, and oxidized beer but it's not a sweetness. It's the madierized flavor that is the symptom of oxidation, and not a sweet flavor.

Sweetness tends to come from underhopping, maillard reactions in the extract (partial boils), and so on, and not from oxidation.

 

[jakenbacon]

Lol I know what a terrible response I made to the OP, like I said, my bad, I will find the post I originally wanted to reply to if I can friggin find it and post it here, that way you all don't think I am COMPLETELY retarded, I am certainly not saying every sweet by-product is because of this... especially the OP's...

 

[jakenbacon]

You most certainly CAN get "sherry" flavors from oxidation, and it is by far more common than "cardboard". The Sherry flavor is often picked out in homebrew competitions.

It's also called "madierizing" because it has a flavor very much like madiera.

Here's the thing, though- it's not sweet. It's almost "brandy"like in flavor, but it's not sweet. It's really common in oxidized wines, and oxidized beer but it's not a sweetness. It's the madierized flavor that is the symptom of oxidation, and not a sweet flavor.

Sweetness tends to come from underhopping, maillard reactions in the extract (partial boils), and so on, and not from oxidation.

Thanks Yoop, and I really gotta try this sherry flavor to confirm like you said, I will report back!

 

[Hermit]

Of course not, it depends on the compounds that were oxidized....?

The process is well understood and quite well studied.



http://www.professorbeer.com/articles/oxidative_staling_beer.html

 

[jakenbacon]

Ya so is hot side aeration and that's pretty much a myth now..... Look I am not trying to say "this is the problem no matter what I say blah blah blah" But it's the only thing I have taken note to that seems to work.. Good luck... I am sure you have had this issue and solved it right?

 

[Yooper]

Ya so is hot side aeration and that's pretty much a myth now..... Look I am not trying to say "this is the problem no matter what I say blah blah blah" But it's the only thing I have taken note to that seems to work.. Good luck... I am sure you have had this issue and solved it right?

Seriously, read the link Hermit posted. It really explains the "sweet sherry" aroma! It's not a myth, and it's not like HSA. This is a well understood part of the oxidative process. It's a chemical reaction. Really. And there are taste consequences, as well as other data. Really.

 

[jakenbacon]

O my.... what have I done.... I apologize everyone. There is evidence here, I am wondering if the wonderful blissful Citra hops have hidden such flavors..... Maybe becoming more apparent...... The problem that is.....