Can I reverse post-fermentation oxidation?

Discussion in 'Homebrewing' started by mugs1789, Jul 5, 2012.

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  1. mugs1789

    mugs1789 Zealot (611) Dec 6, 2005 Maryland

    After a few days without power, I tried the beligian ale (Wy3787) that I kegged just a week ago. There was lots of cardboard, suggesting that it had oxidized somewhere along the line.

    Any suggestions for saving this beer? I don't know that it is related to the power loss. My advice to other people is usually to wait and see if off-flavors clear up. Time and low temperatures can do wonders.

    Is it possible to banish some of these flavors by rousing the yeast? I could boil up a cup or two of DME and add it to the keg.
     
    #1 mugs1789, Jul 5, 2012
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Sorry, but if what you are tasting is truly the result of oxidation, I think your are screwed.
     
    #2 VikeMan, Jul 5, 2012
  3. sarcastro

    sarcastro Savant (1,133) Sep 20, 2006 Michigan

    Agree with Vike. It's like dropping your keys in a volcano. Let them go, their gone.
     
    #3 sarcastro, Jul 5, 2012
  4. PangaeaBeerFood

    PangaeaBeerFood Initiate (0) Nov 30, 2008 New York

    Though I agree that oxidation is irreversible, it doesn't mean that the beer is a total loss. Many flaws in brewing work themselves out over time, so it just takes patience. I'd suggest bottling the batch, putting it somewhere dark, cool and dry, and let it alone for a year, then crack one open and give it a taste. With some age, you might find previously cardboardy oxidation to turn into a nice sherryish sort of thing, especially if the beer is dark and strong. It might also taste like shit, at which point, you dump it, haha.
     
    #4 PangaeaBeerFood, Jul 5, 2012
  5. MaxSpang

    MaxSpang Initiate (0) Jan 28, 2011 Ohio
    Trader

    That reminds me of this:

    [​IMG]


    To the OP, maybe you can dry hop it to "freshen" it up a bit? It'll still taste like cardboard, but it'll be hoppy cardboard.
     
    #5 MaxSpang, Jul 5, 2012
  6. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I would wonder if you could cook with it. Try a sauce for some mussels :slight_smile: . It won't get you through 5 gal, but maybe not a total wash. If you do try to cook with it, report back and let us know if you drive off that cardboard taste.
     
    #6 inchrisin, Jul 6, 2012
  7. jbakajust1

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

    I have a sour that tasted like straight sour cardboard at bottling. Tried a bottle (still not carbonated) and can't really pick up much if any oxidized notes. Try recarbing it and see what happens. If not... sour it. You can use it to blend in future sours since some oxidized character is to style in lambics and such.
     
    #7 jbakajust1, Jul 6, 2012
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