Weird and probably stupid cold crash question

[Blazinlow86]

I think how long the beers stored makes a difference to how much damage oxidization will make also. For example if you brew 3 gallon batches and drink them in 2 weeks it may not be very noticeable. I do 18g batches that may last 4-5 months as I have several taps in rotation I take all the precautions to avoid any oxidization and am very anal about it. I've never experienced any off flavors even after that amount of time. Cheers

 

[divrack]

I think how long the beers stored makes a difference to how much damage oxidization will make also. For example if you brew 3 gallon batches and drink them in 2 weeks it may not be very noticeable. I do 18g batches that may last 4-5 months as I have several taps in rotation I take all the precautions to avoid any oxidization and am very anal about it. I've never experienced any off flavors even after that amount of time. Cheers

I just did a bit of an experiment on a neipa with the bulk in zero o2 contact and a portion exposed to the o2 in an unpurged keg and shaken with half a keg of air to force carb.
Was pretty amazed by the difference between the keg I'd exposed to o2 and the others after even 48hrs. Both were tasty but the fresh hop zing of the no o2 keg remains pretty much perfect after a week while the other has diminished. Not 'spoiled' yet by any means but no longer popping like the best commercial breweries. I'd meant to keep a couple pints of the o2 batch longer to see how long to go purple, but accidentally finished it...

 

[Nubiwan]

Well, science, for one thing. You don’t need much oxygen exposure to dull some of the fresh malt flavors in bright beer. A bit more than that and you’ll start introducing notes of sherry and wet cardboard. There’s a few styles that benefit from slight oxidation (namely traditional Flanders red and gueuze), but it’s microscopic on the brewing scale and those brewers still routinely dump overly acetic barrels. NEIPA is a very sensitive style due to all the hop compounds in the wort — I’d love to hear someone who has successfully bottle conditioned a NEIPA to come forward with their process.

The thing about oxidation in homebrewing is you probably won’t recognize the symptoms until you taste a brew that’s not affected. I routinely had issues with my gravity samples tasting fantastic, but depreciating after less than 2 weeks in the bottle. I just assumed that’s how all homebrew tasted — until I started making some simple changes to my brewing process. I won’t pretend that my track record has been perfect...I recently dumped a golden sour due to excessive pear notes (ethyl acetate). But at least I can recognize the symptoms now.

FWIW now, and sorry to revive an older thread, but I use plastic fermentors and bottle. I’m not about to invest more time or money in the hobby beyond what I consider decent beers I already make, however oxidated they happen to have been, which in bottling is considerable. I brewed a fairly hoppy ipa recently, when my previous experience had been a drop off in aroma and flavour and taste , in all my ipa attempts. To my last one, I added Ascorbic Acid during dry hop, and my results were quite positive. No drop in flavour or aroma, and taste was consistent over 3 months it all lasted. I’m considering using AA in my currently cold crashing lager in an attempt to help it stave off oxidation. Got a thread on here which I am updating findings on.

 

[cmac62]

FWIW now, and sorry to revive an older thread, but I use plastic fermentors and bottle. I’m not about to invest more time or money in the hobby beyond what I consider decent beers I already make, however oxidated they happen to have been, which in bottling is considerable. I brewed a fairly hoppy ipa recently, when my previous experience had been a drop off in aroma and flavour and taste , in all my ipa attempts. To my last one, I added Ascorbic Acid during dry hop, and my results were quite positive. No drop in flavour or aroma, and taste was consistent over 3 months it all lasted. I’m considering using AA in my currently cold crashing lager in an attempt to help it stave off oxidation. Got a thread on here which I am updating findings on.

I recently purchased all of the ingredients for the Trifecta, Brewtan B, AA and K-meta, I plan on using these for the first time in a hoppy American Wheat I'm brewing soon. Can't wait to see the difference. If I recall correctly, BtB helps remove O2 interacting compounds, AA is a short term O2 scavenger and KM is a longer term O2 scavenger. I guess that's why its called the trifecta. Nubiwan I think the other two, or at least KM may even make your hoppy beers more stable. LOL