AdamPS1025
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- Feb 16, 2017
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I chose the thread title, because that is the taste and aroma that develops after 5-7 minutes from being poured. This has happened in two batches recently, one that was brewed in the summer and one that was just kegged a week ago.
Both are IPAs and oxidation was minimized as much as possible when transferring to kegs. When initially poured the beers have great aroma and flavor, but if you let the glass sit out in the open the aroma and flavor slowly begins to change as the minutes go by.
They've been served from different taps and from different kegs. The beers used different yeasts (one was Imperial Flagship and the other was US-05). Different hops were used in both batches. The grain bills are significantly different (one was a SMaSH and the other was loaded with flaked oats).
My question is this: what is this from and why isn't it happening with all of my IPAs?
Both are IPAs and oxidation was minimized as much as possible when transferring to kegs. When initially poured the beers have great aroma and flavor, but if you let the glass sit out in the open the aroma and flavor slowly begins to change as the minutes go by.
They've been served from different taps and from different kegs. The beers used different yeasts (one was Imperial Flagship and the other was US-05). Different hops were used in both batches. The grain bills are significantly different (one was a SMaSH and the other was loaded with flaked oats).
My question is this: what is this from and why isn't it happening with all of my IPAs?