Wiener Blut
Active Member
A couple of months ago I brewed a Golden Ale and transferred it to a pressure barrel (King Keg). I usually purge it with CO2 straight away but the last couple of batches I brewed and fermented away from home (long story) and that time I forgot to bring the necessities. Anyway the beer sat in the keg with loads of air and to make matter worse it splashed around on the drive home.
At home I immediately purged the headspace but was quite worried about oxidisation at that point. It actually turned out great, dropped bright in a few days and was the best brew to date. Almost exactly one month later, however, it seemed to go stale over night. Lost the hop aroma and generally tasted bland and dead.
Is it feasible that despite the initial heavy oxygen exposure the effect only set in with such a long delay? I've never experienced anything like it in the past, whether in bottles, pressure barrels or mini kegs. The latter two don't usually last that long though.
At home I immediately purged the headspace but was quite worried about oxidisation at that point. It actually turned out great, dropped bright in a few days and was the best brew to date. Almost exactly one month later, however, it seemed to go stale over night. Lost the hop aroma and generally tasted bland and dead.
Is it feasible that despite the initial heavy oxygen exposure the effect only set in with such a long delay? I've never experienced anything like it in the past, whether in bottles, pressure barrels or mini kegs. The latter two don't usually last that long though.
