Beers changing flavor after a few weeks

I just add hops "commando" and then cold crash for 2 to 3 days at about 35 degrees, I was using a mesh bag over my auto siphon but had what I thought was an issue with oxidation one time so I quit. I have yet to have any issues with cold crashing, I use a plastic bucket and If I have a blow off tube on I remove it and put an airlock on, never really noticed much star san being sucked up but and I haven't had any oxidization issues, but to be fair I do keg now so.....

 

I do this routinely; however ... have never seen any evidence of CO2 breaking the surface (up to 45") so I doubt this scrubbing technique works (AS SEEN ON TV) in as little 15"!

Agreed ... if "not much of a self-life" means more than 10 weeks at room-temperature.

 

Curious about your process b/c I've never-ever had a 1-3 weeks-in-the-bottle home-brewed IPA taste anywhere near commercial quality. Even commercial craft breweries don't have their product on store shelves that young.

 

Me 2

 

15' was the recommendation in Dave Miller's "Homebrewing Guide." A bit old-school, I know (1995) but still a good read.

When I bottle, my goal is simply to move the beer from one vessel to another with as little agitation as possible, I've never really tried letting the caps rest that long (45'+) before crimping. Perhaps I'll give it a try next time around.

 

That's not exactly true. Lots of hoppy beers hit shelves within a week of bottling/canning, however, I don't recall seeing a bottle conditioned beer that young.

 

While that may true literally ... it also may not account for the time spent bulk-conditioning before bottling.

 

15 hours or 15"?

Here all along I thought it was ' for hours " for minutes and ° for seconds.

 

Sorry for the confusion. My mistake to use the notation for geographic coordinates (° degrees 'minutes "seconds) in a homebrewing forum.

 

Actually ... looks like I'm the one who's confused. ' indicate minutes and " are seconds.

Sorry.
Next round is on me.

 

I've been interested in trying to cap on foam when I bottle. So in trying to create that while doing bottle conditioning. I primed my most recent batches and racked them to the bottle bucket a day before I actually bottled them. In my theorizing over it. It does two things, give a chance for everything to settle in. But also. In that time, I could see that there was also some carbonation occurring, because as I bottled them a bit of foam was forming over the course of the pour. Will see.