Change to flavour when transferring from corny to bottle

[Hawks]

I occasionally transfer some beer to bottles from my cornies to take to parties,or lately for getting to a competition.

As it's rare I use a low tech method, dropping the temp slightly if I have time then adding an extension to the tap so that I can pour directly to the bottom of the bottle. I tend to do this pretty last minute so it only has a couple of hours to 'survive' before being polished off.

I have noticed more and more that I am losing a lot of aroma and flavour compared to what the beer is like when it comes straight from the tap. Is there a reason for this ? and is there a way to avoid it ( do I need a Beer Gun? :whistle: ) ?

Cheers

 

[calumscott]

A beer gun is probably the complete answer for the process you describe. That way you are putting fully carbed beer into the bottle rather than losing a lot of gas as you pour it. You get a flatter beer having effectively poured it twice and less bubbles breaking means less aroma released in the glass, more bubbles *having* broken already means more flavour molecules lost from the beer... (I'm dubious if this would actually contribute to the loss of aroma though). Also there will have been a little oxygen ingress to the beer which will affect flavour.

The alternative to the beer gun is just to condition some of the beer in bottles from the start.

This is what I'll be doing with 40l batches. 30l to keg the rest to bottles...

 

[Hawks]

less bubbles breaking means less aroma released in the glass, more bubbles *having* broken already means more flavour molecules lost from the beer

Thats the sort of thing I wondered, but had no idea - cheers Calum

I could bottle some, but then I really don't like bottling

Oh, and then I wouldn't NEED a beer gun :whistle: