Hi guys
I recently finished my first brew, a bitter IPA. Though the brew is certainly drinkable there are some slight of flavors. I wonder where they came from (bacause I want to improve this naturally) and I believe one of the culprits could be aeration, as I had a bit of trouble through the process, especially at bottling time.
So my questions are:
1. How would aeration damage typically taste? My two main culprits are aeration and a high fermentation temperature. How would these two normally manifest themselves in the beer?
2. How much does it actually take for a brew to become noticeably damaged from aeration, given that I am not a connaisseur at all and probably won't taste or notice minor things? I had a fairly smooth transfer to secondary but did have to move both primary and secondary a few times during the process "splashing" the beer around a little bit in the vessels. Should that be a problem?
At bottling time I used a bottling wand which got "stuck" and did not stop the flow quite a few times. This caused me to quickly move the wand from one bottle to another in an afford to not spill too much. Could this be a source of serious aeration?
Thanks a lot for all your help!
/Thomas
I recently finished my first brew, a bitter IPA. Though the brew is certainly drinkable there are some slight of flavors. I wonder where they came from (bacause I want to improve this naturally) and I believe one of the culprits could be aeration, as I had a bit of trouble through the process, especially at bottling time.
So my questions are:
1. How would aeration damage typically taste? My two main culprits are aeration and a high fermentation temperature. How would these two normally manifest themselves in the beer?
2. How much does it actually take for a brew to become noticeably damaged from aeration, given that I am not a connaisseur at all and probably won't taste or notice minor things? I had a fairly smooth transfer to secondary but did have to move both primary and secondary a few times during the process "splashing" the beer around a little bit in the vessels. Should that be a problem?
At bottling time I used a bottling wand which got "stuck" and did not stop the flow quite a few times. This caused me to quickly move the wand from one bottle to another in an afford to not spill too much. Could this be a source of serious aeration?
Thanks a lot for all your help!
/Thomas