ShadySquirrel
Member
- Joined
- Nov 27, 2020
- Messages
- 5
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Most of my batches become bitter in about 10 days after finished carbonating. This has happened with different recipes, both bottle conditioned and forced carb in a keg. The batches start fresh, but without fail during the second week after finished develop a harsh upfront bitterness. These are all IPA recipes.
I’m not doing a fully closed transfer, but as minimal oxygen and splashing as I can. Presently, after cold crashing, racking straight from my Anvil fermenter (primary/only) into the purged keg carefully. I do my best to avoid too much trub or hop material to make it into my keg. I have also incorporated ascorbic acid into my mash as a means to minimize oxidation, but no luck. Once I started kegging I hoped this would be resolved but still occurring.
If anyone has experienced this, please let me know what I can do to increase my fresh shelf life. Is this merely just oxidation from the transfer, leaving my only choice to go full closed system?
I’m not doing a fully closed transfer, but as minimal oxygen and splashing as I can. Presently, after cold crashing, racking straight from my Anvil fermenter (primary/only) into the purged keg carefully. I do my best to avoid too much trub or hop material to make it into my keg. I have also incorporated ascorbic acid into my mash as a means to minimize oxidation, but no luck. Once I started kegging I hoped this would be resolved but still occurring.
If anyone has experienced this, please let me know what I can do to increase my fresh shelf life. Is this merely just oxidation from the transfer, leaving my only choice to go full closed system?