From classy to ashy

I always notice an off flavor in my beers immediately after kegging. Once the beer sits in the cooler for a few day's (sometimes weeks) it disappears. It's not a horrible flavor, it just seems to lose something between the fermenter and keg. I've never been able to explain it. My theory is it has something to with ribes. I don't know much about ribes other than some papers I've read on it. If you google it you'll find them. I think ribes have something to do with the hops, but most of the papers I've seen are fairly old (and describe flavors that I associate with older hop varieties). I haven't seen any papers that have experimented with the newer varieties available today.

Metallic doesn't sound good though, but the watery could just be low carbonation.

Let it condition for a few days in the cooler and then try again. I wouldn't dump just yet.

 

I'll second @Naugled and say to leave it alone for a week, let it get balanced CO2, anything in suspension can drop out, the flavors can meld. I find that (at home and with commercial beers) the IPA really hits its stride at about 2 weeks after packaging. I've gotten tomato plant and cucumber after kegging, and it goes away with in a few days.

 

You basically force oxidized this beer.

You want to see/taste oxidation speedily? Leave a glass on the counter and taste it every few hours/overnight. It will discolor and taste horrible.

You basically took all the o2 in the beer and headspace and used high pressure to force it into the beer.

Maybe this should be a red flag for the "accuracy" of the bru crew.

 

Did you just get bottle shock? Not sure, but good luck with it. Time hopefully will be your friend.

 

I think he was knocking brulosophy and their "experiments", not knocking you

 

Dave, does "bottle shock" occur in kegs as well?

Cheers!

 

I was spit-balling there Jack...see if it stuck. Winemakers see bottle shock usually because of oxidation to the wine, but wine can recover thanks to tannins and/or sulfites...so guessing a different beast. Still think time and getting off the bottom dregs of the kegs will hopefully help...

 

Only after 16 complete purges at 30psi, which very few do.
http://www.lowoxygenbrewing.com/bre...rging-transferring-stabilizing-finished-beer/

 

Ahhhhhh. Hold on.


Shall we?

Some of not so sure on your methods. And how are you certain this beer has been oxidized? Let's give the man the benefit of 100 kegs of experience without oxidation. Yet. Not everything is a nail. Unless you are a hammer. Sounds like an O2 problem but the cure sounds worse. To me anyway. To a lot of us.
To retread...

• There is no evidence commercially supplied CO2 causes oxidation. None. And we know this because 99.9% of keg commercial beer in every single bar in every single state is using commercially available CO2 to dispense the beer. And the beer is not oxidized. So we know that claim is dubious.

• "16 complete purges at 30 psi" is not something any homebrewer does and we know from actual experience we are not all drinking oxidized beer. Not to mention all the other brewers who are not purging 16 times or whatever. That claim does not pass the sniff test. It is entirely yours alone.

• A shit-ton (technical term) of formulas with plenty of letters and symbols, some of them Greek even, does not make up for the fact that the chart itself is not accurate. If the numbers are presented incorrectly, or there is no explanation of significant digits, the figure is questionable. Maybe there is a reason? I don't know. This is intended to be a highly technical explanation and the supporting data is a rough draft.

• The numbers you are providing as evidence would require thousands, tens of thousands of dollars of laboratory testing. Figures are provided to 10 ppb after all. So we can guess that some data, however little, was gathered, by unknown equipment used in an unknown manner and then the data has been extrapolated.

I'm sorry you are frustrated with this but your frustration can not possibly match mine.

Cheers.

 

Yawn. I don't have the time nor the crayons to explain this to you.

 

If you intend anyone to take your methods and research seriously it should only take a moment to refute any of the questions within my post. This is your business after all. All of the points made are valid.

Or don't, and your data and methods remain suspect. I suspect BA gets more traffic than your site, and appreciate your tacit acknowledgement for anyone to read. Is it possible your science is flawed?

Avoid ad-hominem attacks. For one, you can't defend your science. Two, you always end up losing fact based arguments. Personal attacks are the last resort of the defeated pseudo-scientist. Look it up.

Learn this basic rule already man.

Cheers.

 

I guess my question is about your path and how smooth of a transition your beer has getting from point a to point b, and has that changed recently.

 

Did you read and understand post #5 above?

"People that feel the need to be dicks on here really should just keep to themselves."

 

I strongly suspect we have your culprit in the coil that was cold creating all of that splashing.

 

Pot meet kettle.

 

Ad hominem attacks are inappropriate.