DavieC
Landlord.
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I thought many people recommended leaving the beer on the yeast to let it clear up all the unwanted stuff?I had the same problem for ages and nearly jacked brewing in. My issue was so simple I the end. If I left my beer on the trub for longer than two weeks then the beer would develop those horrible sickly sweet oxidised characteristics very quickly. I tweaked absolutely all of my process until I tried to bottle and keg the beer after 10 days. Result... No more issues with oxidised beer. Remember getting the idea after reading an article about yeast cakes giving off acetaldehyde and other off-flavour precursors when in prolonged contact with beer.
I'm not saying it'll solve your issue, but it's got to be worth a try.
Do you keep those clear bottles in a dark place?
Hi all
I am hitting a point of frustration with this homebrew business that's causing me to despair. Practically all of my previous brews appear to have oxidation problems that's causing them to fail.
I'll admit my practices at first were less than ideal, I am learning as I go along. However, for my last two brews I've made a real effort to try not introduce oxygen into the beer, particularly during the bottling process.
I bottle straight from the carboy, no secondary used and sanitise each bottle correctly. I also purchased a brewing wand, attached to the siphon & placed it right down to the bottom of the bottle and ensured no bubbles making their way into the beer as I poured.
Yet I find again that after a few days in the bottle (all kept in a cool, dark place) an ominous dark cloud begin to appear near the top of the beer. Just over a week in & this dark cloud now permeates the whole bottle. I cracked one open today and as I feared it's the usual - dark, murky colour, almost toffee-like taste, zero hop flavour. Ruined. See picture.
Any suggestions where I am going wrong? Is my bottling technique still to blame? Would a bottling bucket help?
Thanks for your advice.
I always seem to create bubbles when bottling, I just pour into bottle from the tap on the fermenter. Never had that oxidised problem. I use swing top empty Grolsch bottles. Hope you get to the bottom of the problemAs @JonBrew has mentioned above about bubbles in your siphon hose as I've had that issue before using an auto siphon which was allowing air to be drawn in.
Don't use the auto siphon anymore as I half fill the hose with sanitiser and draw into a jug to prime the line with beer now when I bottle.
I did notice a huge difference as it was like drinking cardboard in the few bottles this happened to and only one brew.
The thing is it's one common denominator linking them all.
Use both Kilner swingtop and crown cap bottles but my issue was the siphon.Sorted now as I keg mostly and seldom bottle.I always seem to create bubbles when bottling, I just pour into bottle from the tap on the fermenter. Never had that oxidised problem. I use swing top empty Grolsch bottles. Hope you get to the bottom of the problem
It's just one of those tastes you can become aware of. If you do any bottling then take off a litre or something into a jug or 2 litre pop bottle, shake the cack out of it and bottle those with an X on the lid or something. I'm doing the second round of my oxygenation tests right now and with this kit the oxidation almost reminds me of a cheap toffee apple, in fact that's the best description I've ever come up with for the way I taste oxidation. I'll have to remember that for the notes.I may have had it but I don't really know. Is there a sure-fire way to check?
I thought many people recommended leaving the beer on the yeast to let it clear up all the unwanted stuff?
I’ve left a beer for 5 weeks and it was fine but maybe luck.
Yes, but oxidation can still occur sealed bottles. The headspace will contain both CO2 and oxygen.Just a thought on this but if the swing top bottles were leaking during secondry ferment/carbing wouldnt that just lead to flat beer?
Surely the fermented beer is saturated with co2 and the carbonation in the bottle even if its leaking would drive off oxygen and create co2 and protect the beer for a certain amount of time ? Ive been making wine recently and the degassing after its fermented releases masses of co2 held in the wine.
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