« on: September 22, 2016, 05:16:31 PM »
Could there have been some oxygen in the keg? If there was and it sloshed around a lot it could have sped up the oxidation process.
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Many brewers skim their crop when the wort hits 50% apparent attenuation. I recently discovered that this practice is not optimal with true Yorkshire strains. The mid-head has to be "beaten" back into the wort, or one will end up with a diacetyl bomb. I am now waiting until the end of fermentation to take my crop when using Yorkshire strains.
Interesting that MO offers little perceptible difference to beer. I had generally found the same, but good to hear another confirmation.