What off flavors am I tasting?

[Dabba]

I know it's a weird question to ask the forums but I can't place it.

Brewed two lagers in febuary and fermented at mid 50s F for about 2 weeks. When they seemed to settle down I let them sit in the basement which is around 60F until about a week ago. I've been busy and completely forgot about lagering and they basically have been sitting in the primary at 60f since feb.

I kegged them last week and let them carb a bit and tasting them now....

I smell what I would describe as skunked beer. That smell of the morning after empty beer bottle smell. Taste I would also describe as skunked. Kind of sour/bitter just stale tasting.

Did they sit on the yeast cake too long? Both beers have this taste. Will cold storage in my keg fridge have them clear up or should I save my co2 and dump them? They are not drinkable at the moment.

 

[Kent88]

Sun/light -struck?

 

[Dabba]

Nope. Sat in a dark basement the entire time, which is why I don't think it's actually skunk

 

[RPh_Guy]

Oxidation (seems likely)
Autolysis (might be contributing a little)
Infection (less likely, but possible depending on how sour it tastes)

 

[Dabba]

I was thinking oxidation but that seems unlikely. They sat sealed in their fermenters with the airlocks intact. They had this flavor when they came out so I dont think its the kegging process either. I'm usually pretty careful

 

[RPh_Guy]

Diffusion occurs via random motion of particles. Oxygen molecules will move from areas of high concentration to low concentration.

The atmosphere... To your airlock solution... To the headspace... To the beer.

Obviously you'd get more oxygen ingress if you're using plastic, especially HDPE.

Without active yeast I could definitely see significant oxidation occurring within a few months.

Edit: Real bummer man, sorry. We all make mistakes. I know I've made a lot.

 

[Dabba]

Diffusion occurs via random motion of particles. Oxygen molecules will move from areas of high concentration to low concentration.

The atmosphere... To your airlock solution... To the headspace... To the beer.

Obviously you'd get more oxygen ingress if you're using plastic, especially HDPE.

Without active yeast I could definitely see significant oxidation occurring within a few months.

Edit: Real bummer man, sorry. We all make mistakes. I know I've made a lot.

One was in a glass carboy, one was in a bucket, which may explain the similar taste to varying degrees. Still, how do others let their beers sit for longer or do barley wines without worrying about oxidation? I was looking up other people letting their's sit for months and seemed to suffer no ill effects. I'm just very surprised if it is oxidation.

 

[RPh_Guy]

Idk, depends on the beer, the temperature, the process, the fermentation vessel etc.
I haven't ever let a finished beer sit that long. My sours are protected by Brett and I bought silicone airlocks to lessen the oxygen diffusion. Wine is protected with sulfite.

Oxidation can have different effects depending on the beer and different people have varying response to it based on their palate. Some people actually prefer oxidized beer!
On my palate the oxidized beer tastes stale and loses a lot of good flavors. The bitterness is much more harsh.

I don't think it's common practice to leave in primary for ~4 months after fermentation completes. It's transferred to purged kegs or bottled (oxygen absorbing caps are common) for aging, so there's ideally no oxygen exposure during the aging period.
... Solid stoppers and headspace management are used for aging in carboys. And uhh "spunding" sounds like a thing (keeping the yeast active to consume oxygen) but I don't keg.

I recently hit a local brewery and all their beers I tried were very oxidized. Very disappointing because I had the same beers right after they opened and they were great at that time. I suspect they don't properly purge their kegs.

 

[Dabba]

Very interesting. Well lesson learned. Had to happen sooner or later I guess. I'm debating on giving it another week hooked up to the co2 to see if it gets any better but... already looking at 3 beers to brew to fill my fridge back up