Whatthehellisgoingon
Member
Brewers, I come to you in an hour of need. I’ll start by stressing one point: I don’t know how oxidation could be an issue. All fermenters/cold crashing/kegging was conducted with every manner of seal/pressurized transfer/ etc.
TLDR: Perfect out of the fermenter. Terrible after kegging.
Below please find the recipe:
4 packs Omega OYL-402 cosmic punch ale. Lake Michigan tap water (aware that water chemistry is important but have read water in this area is pretty good for the style)
After brewing the above, we are 3/3 for the same issue. Great aroma, seems on point with color/haze when compared to similar styles out of commercial breweries. And yet, we have a watery and slightly bitter taste in the body.
After the first fail we began tasting out of the conical fermenter post fermentation. Each time we’ve been excited since the pre-carb beer had everything you’d expect in a Hazy New England.
However, after pressurized transfer into kegs and letting sit for 2 weeks we are left with the above issue.
Has anyone had the same issue? Happy to answer any additional questions that might help. Below a link to a picture of current brew (right( and a commercial New England (left).
Thanks in advance.
TLDR: Perfect out of the fermenter. Terrible after kegging.
Below please find the recipe:
4 packs Omega OYL-402 cosmic punch ale. Lake Michigan tap water (aware that water chemistry is important but have read water in this area is pretty good for the style)
After brewing the above, we are 3/3 for the same issue. Great aroma, seems on point with color/haze when compared to similar styles out of commercial breweries. And yet, we have a watery and slightly bitter taste in the body.
After the first fail we began tasting out of the conical fermenter post fermentation. Each time we’ve been excited since the pre-carb beer had everything you’d expect in a Hazy New England.
However, after pressurized transfer into kegs and letting sit for 2 weeks we are left with the above issue.
Has anyone had the same issue? Happy to answer any additional questions that might help. Below a link to a picture of current brew (right( and a commercial New England (left).
Thanks in advance.