Kegging aged homebrew bottles to scrub oxidation?

I don't have any kind of science background and am still relatively new to homebrewing, but I gotta think that whatever transformations oxygen has caused can't be undone just by putting it under CO2 pressure. But maybe it will help cover it up as you were alluding to and maybe I'm plain wrong.

 

Sour that MF up and see what happens

 

As far as I know, there is no way to mitigate oxidation. I dont think it fades. You will probably make it worse by pouring them out.

 

All might not be lost as it could have easily been just that one bottle that had a defective seal allowing oxidation to occur faster. That optimistic possibility aside, opening you bottle up and pouring it down into a keg will only introduce more oxygen to the beer.

 

I agree that you can only add to oxidation. Let us know if we're wrong. Maybe something that fortified would do well to breathe before you drink it.

 

Surface area + Air = more oxidation

So no, doing this will make the oxidation worse.

 

This has to add some oxidation I agree. But the fact that it's a 18.5% wheat wine really helps.

I know for a fact you won't regret it once you drink that beer carbed.

 

Sounds like no matter which path you choose you need to finish this batch up. Some beers hold up better then others. Take care.

 

There are some potential solutions for cleaning up an oxidized beer:

"Yeast is a hell of a good way to clean up stale flavors. Sluggish
and poor fermentations, though, don't clean those up as well. An example
of the reduction reactions is acetaldehyde reduced to alcohol by yeast.
Yeast can even reduce nonenal. You can take stale beer and move it through
an immobilized column of yeast, and the yeast will clean it up. So an
argument can be made that oxidation in the brewhouse is irrelevant because
yeast will clean it up". - Bamforth

http://hbd.org/hbd/archive/5639.html

Now all you need to do is figure out how to run your beer through an immobilized column of yeast.

Another option, if the beer was a lower abv, you could add more wort and fresh yeast to re-ferment the beer. That might not be feasible with an 18% beer.

 

Eis it.

 

The "musty basement smell" is most likely from mold in your beer. It isn't a descriptor for oxidization.

 

musty basemen/cellart (sic)...sounds like a Biere de Garde to me

 

I'd love to know how Charlie would propose one do this. In my head, I'm picturing a large Prep-LC column housing with a yeast cake inside sandwiched between two layers of plain silica particles connected to an industrial-scale LC system. Certainly not an easy (or cheap) solution to a problem that should be avoidable in the first place.

Damn. Now the wheels are turning in my head. Maybe use a blichmann hop rocket as a poor-brewer's column between a full keg (stale beer) and an empty receiving vessel. Fill it with some yeast slurry and *something* to filter/retain the yeast in the hopback while the beer passes through at a very low rate. Glass wool? A piece of filter cartridge membrane? Whole hops and one of the above in combination (with the hops acting as a coarse pre-filter)?

Interesting idea. Arguably more trouble than it's worth just to *try* to 'fix' ~ 10 bottles of beer.

Still...