Ladies and gentlemen I may have inadvertently solved one of the greatest beer problems known to modern home brewers. This was not a scientific test, this was not conducted under controlled conditions, this was simply an observation and my conclusion. I want someone to verify the results and post their conclusion. I hope that this benefits our community as a whole and we can learn from this.
I brewed a NEIPA several weeks ago. I have not graduated to kegging yet and so obviously I am bottling. I brewed the @Braufessor NEIPA recipe https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/
I was worried about the “oxidation” issue that bottlers may sometimes be concerned with when this style comes up. But I proceeded anyway, as I was brewing for a family vacation.
Fast forward to the vacation that was cancelled due to the cheap beer virus. I am brewing another batch of beer and as with any home brewer, I have to have a drink while working. So I decided to open an IPA on a warm South Carolina spring afternoon. Upon opening the beer and pouring it I noticed that the color was slightly off from the last one I had about a week ago (drank different beer during the week).
So I went downstairs to my bar and grabbed two more that had been sitting in bottles and brought them up and put them in the fridge. Holding bottles up I could tell a difference in color between unchilled bottles and week long chilled bottles, and so could SWMBO and lil SWMBO.
I then decided to chill the “fresh” bottles and see what happened. I waited two hours and the results are pretty obvious to me. I now think that the NEIPA “oxidation” isn’t in fact oxidation at all. I think it is a temperature issue.
Here are two pictures to illustrate what I am seeing. The reason I took two pics was to account for possible subtle differences in lighting position. I was also able to detect a difference in taste and the lil woman also detected the same difference just with different verbiage.
As I said the only difference in the two glasses was which bottle they came from (five minute max at bottling) and how long they were refrigerated.
I brewed a NEIPA several weeks ago. I have not graduated to kegging yet and so obviously I am bottling. I brewed the @Braufessor NEIPA recipe https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/
I was worried about the “oxidation” issue that bottlers may sometimes be concerned with when this style comes up. But I proceeded anyway, as I was brewing for a family vacation.
Fast forward to the vacation that was cancelled due to the cheap beer virus. I am brewing another batch of beer and as with any home brewer, I have to have a drink while working. So I decided to open an IPA on a warm South Carolina spring afternoon. Upon opening the beer and pouring it I noticed that the color was slightly off from the last one I had about a week ago (drank different beer during the week).
So I went downstairs to my bar and grabbed two more that had been sitting in bottles and brought them up and put them in the fridge. Holding bottles up I could tell a difference in color between unchilled bottles and week long chilled bottles, and so could SWMBO and lil SWMBO.
I then decided to chill the “fresh” bottles and see what happened. I waited two hours and the results are pretty obvious to me. I now think that the NEIPA “oxidation” isn’t in fact oxidation at all. I think it is a temperature issue.
Here are two pictures to illustrate what I am seeing. The reason I took two pics was to account for possible subtle differences in lighting position. I was also able to detect a difference in taste and the lil woman also detected the same difference just with different verbiage.
As I said the only difference in the two glasses was which bottle they came from (five minute max at bottling) and how long they were refrigerated.