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Author Topic: Anaerobic and Aerobic Beer Aging  (Read 1884 times)

Offline Richard

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Anaerobic and Aerobic Beer Aging
« on: August 03, 2011, 07:16:14 PM »
Just been reading this (trying to figure out an off-flavour I've noticed lately):

http://www.agriculturejournals.cz/publicFiles/16225.pdf
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Offline Richard

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Re: Anaerobic and Aerobic Beer Aging
« Reply #1 on: August 03, 2011, 07:20:00 PM »
By way of experiment when I finally get my CO2 tank I'm going to try bottle conditioning part of the batch, and kegging the rest. Making sure to flush everything on the kegging side with CO2 before racking the beer, and going business as normal with the bottles, I should have a good idea as to whether or not oxidisation is causing issues with the bottles.
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Offline Kyle

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Re: Anaerobic and Aerobic Beer Aging
« Reply #2 on: August 03, 2011, 09:03:32 PM »
C02 flushing proir to kegging is good practice, but I don't always do it.
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Offline Gil Breau

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Re: Anaerobic and Aerobic Beer Aging
« Reply #3 on: August 04, 2011, 11:42:29 AM »
I try to, but I forget a lot of the times to flush >.>
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Offline Richard

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Re: Anaerobic and Aerobic Beer Aging
« Reply #4 on: August 04, 2011, 11:49:36 AM »
Well I noticed an off flavour that could be described as sherry-like (which would suggest oxidation), although it may turn out to be something I'm doing wrong on the hotside.
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Offline Richard

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Re: Anaerobic and Aerobic Beer Aging
« Reply #5 on: August 04, 2011, 12:21:39 PM »
and fwiw the paper up there pretty much seems to boil down to "flushing oxygen and using antioxidants buys you time, but the end result is the same after suitable time has passed". The aging (redox of various compounds) still happens in the absence of oxygen, just slower.
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