Im having trouble with my beers oxidizing within just a couple weeks of bottling. Not just hoppy beers, but malty styles too. Beers get that cardboard sweetness and hop flavor disappearing as quickly as one week. Yes, i bottle, but 1) other people bottling dont seem to have this problem as quickly 2) i have been using the best process i can, such as bottling straight from the fermenter, priming bottles, reducing headspace, capping instantly after filling, O2 absorbing caps.
Is this typical? Is there something im missing?
Thanks!
Is this typical? Is there something im missing?
Thanks!