Beer appears to be "bruised" after bottling/kegging

Discussion in 'Homebrewing' started by johnjohnbeer, Jul 30, 2015.

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  1. johnjohnbeer

    johnjohnbeer Initiate (0) Oct 27, 2012 Ohio

    Hello,

    I hope this description makes sense. We brewed a DIPA the other day, and when racking it out of the fermenter, it looked awesome. Bright orange color and just beautiful. We went to keg it that night, and carbed it over 3 days.

    When we started drinking it after the carbing, we noticed that the color had really dropped off. It looked bruised and kind of beat up. Much darker looking and not as appetizing. I alsot noticed the same thing happened with a Hoppy Wheat we did a couple of months ago. It was also much maltier than it was before carbing it in both cases.

    Anyone know what happened here? Is there anything we can do to preven this from happening?

    Thanks
     
    #1 johnjohnbeer, Jul 30, 2015
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Your descriptions sound like your beers are oxidized. I am surprised that you are witnessing signs of oxidation so quickly (i.e., 3 days).

    If the issue is indeed oxidation, you need to refine your packaging techniques to minimize exposure of the beer to air (oxygen).

    Cheers!
     
    #2 JackHorzempa, Jul 30, 2015
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  3. fistfight

    fistfight Initiate (0) Jan 13, 2006 Massachusetts

    #3 fistfight, Jul 30, 2015
  4. johnjohnbeer

    johnjohnbeer Initiate (0) Oct 27, 2012 Ohio

    I should addng a standing that it was 1 week before we actually had time to drink it.

    This sounds about right, especially with that thread that was linked. Describes the beer perfectly.

    Thanks guys! We need to rethinking our packaging strategy. Any tips?
     
    #4 johnjohnbeer, Jul 30, 2015
  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I do not keg my beers.

    Hopefully the kegging folks will provide you with advice here.

    One piece of advice that is universal to all packaging methods: do not splash your beer when transferring.

    Cheers!
     
    #5 JackHorzempa, Jul 30, 2015
  6. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    It would help if you gave us some detail on how you handle your beer from the time active fermentation ends until consumption
     
    #6 CurtFromHershey, Jul 30, 2015
  7. johnjohnbeer

    johnjohnbeer Initiate (0) Oct 27, 2012 Ohio

    Kegged directly from the conical 10 gallon fermenter into 2 5-gallon pin-lock kegs. Dry-hopped with pellets and like morons, it clogged the hell out of spout, so we had the top of the fermenter open for awhile trying to unclog the spout.

    I'm pretty sure this is where we failed miserably.
     
    #7 johnjohnbeer, Jul 30, 2015
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  8. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    That's probably part of it, although the dry hopping can introduce a lot of oxygen too. Do you burp the head space a few times after closing the keg?
     
    #8 CurtFromHershey, Jul 30, 2015
  9. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    is it mostly a color issue or do you think the beer flavor is oxidized? sherry flavor, sometimes described as wet cardboard.

    cold beer will cause yeast and sediment to drop, and this has an effect on color. it is desirable usually, though not as much with a wheat beer sometimes.

    fishing around in your beer trying to unclog a spout is a good way to splash finished beer though, so it sounds like you need to drink up fast!
     
    #9 billandsuz, Jul 30, 2015
    CurtFromHershey likes this.
  10. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Color is a hard thing to judge in my experience prior to consumption. Brew day versus bottling/ kegging day versus consumption day or anywhere in between. If it tastes OK best to just sit back relax etc.
     
    #10 scottakelly, Jul 30, 2015
    GormBrewhouse likes this.
  11. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    I completely spaced out on this possibility. Good catch if this is the cause
     
    #11 CurtFromHershey, Jul 30, 2015
  12. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Only with some Xlation : ) ...DIPA...this means a lot of different things to different people. In my mind, one of the hardest styles to nail. Can you elaborate on your recipe and process? Long boils, higher C malts, and high gravity can all play havoc with an Imperial IPA.
     
    #12 GreenKrusty101, Jul 30, 2015
  13. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Can you elaborate on this a little more? Where was the bright orange color seen? Fermentor? Keg? Line between the two? Sampling glass? Do you gravity drain or push with CO2?
     
    #13 jbakajust1, Jul 30, 2015
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