Oxidation post active fermentation

Oxidized beer is irreversible. If it is oxidation, there is nothing that could be done.

 

I find that beer often improves post fermentation once it is, in my case, kegged and carbonated. I would not give up on it yet. However, if it is truly oxidation you're probably right. Let's hope it isn't.

 

Dry Hop additions, for the most part, are going to release oxygen anyways. Re: Beer volcano during active fermentation hopping.
But.
What you describe tastewise sounds like other off flavors, and not oxidization.
Regardless, you can't really polish them out.
Procede to bottling. Taste it again.
There will likely be some oxidation because your yeast got a good what for after peak fermentation. But. I'm fairly convinced something else in your sanitation program introduced something else.

 

I would recommend taking the beer to your LHBS and see if they can identify the flaw.

You might seek out home brew clubs in your area, they should have some experienced hombrewers and judges in the ranks.

Hard to ID an off flavor on the internet.

 

^^^ This.

I'd revisit your sanitation procedures before I'd look into what you're doing while fermenting, because shaking the carboy once is not going to produce those flavors/aromas and, very probably, won't produce oxidation, especially if the fermenter is closed while it was shaken.

 

It is important to know how hard, how long and how many times the carboy was shaken . If fermentation was coming to the end when he shook the carboy it´s a bad thing. You must remember the biggest 3 enemies of a finished beer are oxygen, directly UV-rays and too hot temperature storage. Next time you are going to dry-hop a beer wait until fermentation has ended otherwise you are going to lose too much hop aromas due the bubbles produced by Co2.

 

While certainly not a good thing, in normal short fermentations, there is still carbon dioxide dissolved in solution at the end of fermentation, so a little shaking will simply liberate that.

Agreed, but, again, the latter two don't apply here and we really don't know how much oxygen was introduced by this impromptu yeast rousing.

You know that a lot of people are dry-hopping during active fermentation these days, right?

 

I know, it is a big waste of lovely hop aromas

 

Aromatics are nice. But, you get something more important from fermentation hopping. Flavor.

 

Don't freak out. Let the process play out. The beer gods value patience.

RDWHAHB

 

I have tried this method twice, I had not any noticeable difference between beer tastes and found that lovely aromas have flown away from the dry-hopped at high krausen.

http://brulosophy.com/2017/06/12/dr...tandard-dry-hop-in-neipa-exbeeriment-results/

 

Adding biotransformation hops may not add as much aroma as a post fermentation dry hop (which is why most people do both), but it will add different compounds including increased cotronellol and terpineol. there are plenty of papers out there on biotransformation, but here's one link http://scottjanish.com/examination-...s-for-achieving-maximum-hop-aroma-and-flavor/.

 

You should add when fermentation is just about over, maybe 1 Plato to go to FG.

Bell’s Two Hearted has plenty of aroma, and they dry hop when fermentation is winding down - the guide said yes they do it that way.

 

I think here is your problem.

 

I don’t know if it’s been said yet, but I am a huge proponent of any serious homebrewer getting a little co2 setup. You don’t have to keg to have a reason to buy a $150 5lb. co2 tank, regulator, and a few feet of hose. The uses are countless. Every time I dry-hop, I bleed some co2 into the top of the fermenter simultaneously. You can pre-purge kegs, bottles, or growlers to dramatically improve your stability. You can clear a stuck lauter in seconds, or start a siphon in a carboy without an autosiphon. And then when you are ready to start kegging, you already have half of the equipment!

That being said, the off-flavors you describe, as others have said, sound more like contamination that oxidation. Oxidized beers have that newspaper/cardboard/old trailer smell and often have a dead, gray, dull color.

 

AND these flavors and aromas don't appear immediately. They take at least a little time. Trans-2-nonenal doesn't form overnight, you know.

 

Yup. I’ve tried to purposely oxidize a beer with pure o2 and a carb stone for off-flavor tasting purposes and even that took a lot longer than I thought...

 

Yea it's not as simple as good/stale. Many things need to happen before it starts to exhibit those flavors as those are really advanced oxidation characteristics...


The first things that go first generally are:
malt oxidants (usually these are gone on dough in, if not using low oxygen hot side practices) it's flavor is lingering fresh raw malt (think german beers)
Fermentation produced sulfites
sulfur
hop antioxidants

After these go, which will only be losses in flavor and aroma.

Then things can start to go south fast.