« on: July 27, 2010, 03:36:55 pm »
→ The thing I am looking for advice about is beer flavor stability.
Essentially, a LOT of batches in the past year and a half seem to be having their flavor change...relatively quickly. The most common comments I have been getting from judges are “cardboard” or “sherry”. Some of the beers with these comments are only 10 weeks old.... I did not used to have this issue, but now it seems to happen frequently. Once the beer goes a little stale, however, it sees to say stable for at least 6 to 8 months (no beer has lasted past that age so far) Also, other than the notes of sherry/cardboard, the beers, when judged, receive very favorable comments, and no mention of flavors indicating bacterial infections. (three of the beers in question were sent to NHC and scored 34,37, and 38, and the only negative notes were about the apparent “age” of the beer.
In the past year I have started refrigerating my carbed beer, in hopes of lengthening the time (with minimal improvement, however).
→ OTHER PROCESS NOTES
I presently prime/bottle condition my beer instead of kegging. (Would kegging help the issue?)
I batch sparge, ferment in glass, .put bottles in fridge 1 to 2 weeks after priming when carbonation is achieved. All transfers are siphoned via boiled tubing. I use Irish Moss in the boil kettle, and that is the only fining. Yeast is from a yeast starter/liquid yeast.
The one batch I did with extract, was a barley wine, about 6 months ago, did not have this issue. (Too bad, it would not mind it if the barley wine aged a bit fast!) The rest of the process was identical.
Any process recommendations that will increase the shelf life, or am I just expecting too much?