Oxidation. How long do I have to "enjoy"?

The 1st batch seldom...if ever...wins an award other than 1D1D1T!

"How long do I have until my beer is utterly unbearable?"
Why wait?
Drink up and get busy brewing more.

---
Your best beer ever
It may not be but it's beer
Better brews ahead!

-1st Biatch HoMeBRew HiaKu

 

You can enjoy oxidation as long as you want. It won't go away.

 

And it is only going to progress.

 

Just a quick question, is it carbed properly yet?

 

I drank/gave away shitty beers for YEARS until I improved my process.

 

No way to tell. You'll know, though I suspect you'll tough it out and finish it

 

If that was your first batch, there were probably a multitude of problem areas...oxidation can be easily corrected by practicing packaging and racking. Hang in there...it will get better...a lot better. Cheers

 

Oxidation should taste more like wet cardboard. I'd stay optimistic and hope that your first brew gets better with a little time. If not, I'm glad you're learning from numerous mistakes. You're on the right track.

 

It can also taste like Sherry. Of coure sherry isn't "weak" wine, but still, if my beer had wine notes I might look at oxidation. Having said that, I haven't ever tasted wine/sherry notes in a beer as fresh as the OP's. But I am tasting them a little bit now (okay, yesterday) in a porter that I have had aging for about 1.5 years.

 

These two get mentioned the most, and I have definitely experience both, but beer has many compounds that can oxidize and impact flavor. Sometimes, oxidation, may cause flavors to be less vibrant, so the OP's descriptors "bland" and "weak wine" may plausibly be attributed to oxidation.

 

Indeed! I once had an extreme in-your-face hoppy DIPA turn into a malt bomb ten days after bottling for competition due to oxidation. No cardboard or sherry. An article by Gordon Strong on oxidation in one of the homebrew rags a few years ago led me to that conclusion. A subsequent discussion pretty much confirmed it.

 

That is one of the end compounds. You can also get a honey aroma and flavor, sweet caramel/toffee flavors that should not be there, the sherry, dark fruit and prune aromas. Some oxidation is good in some styles, and wrecks others.