no aroma after kegging

[Bru-noob]

made a NEIPA and from the first time I opened the fermenter lid it smelled delicious. Even up to taking my FG measurement. Smelled luscious. I opened the lid of my spiedel and purged the newly cleaned corny keg and began to transfer. Finished that and purged about 6-8 times more and then put it in to rest until carbed at 38 degrees on 12lbs serving pressure. end result. Great tasting beer but absolutely no aroma. Like all of that Orangey goodness just got up and disappeared. I felt like I was doing everything right but clearly something stole my prize. What am I missing?

 

[derekcw83]

I purge 20 times minimum. Purging 6-8 is simply not enough and leaves lots of o2 in the keg.

 

[JONNYROTTEN]

I purge 20 times minimum. Purging 6-8 is simply not enough and leaves lots of o2 in the keg.

How much headspace do you have?

 

[derekcw83]

It varies batch to batch but usually a half gallon. First ipa I kegged I only purged 7 times, aroma was gone in a week. Haven't had any problems since bumping it to 20 times.

 

[oujens]

Look into keg spunding. If you can pressure transfer from your fermenter to keg, you can do this pretty easy. It's a great method for limiting oxygen in final packaging.

 

[Callacave]

I do a closed transfer from my ss brew bucket to the keg. It's really the only way to go if want to have that goodness last as long as possible.