I actually didn’t think about the yeast. I’ve used 007 in IPAs and stouts/porters but not a clean beer like this. Could’ve been that I guess but it tastes more like a malt flavor. I fermented it at 65. As far as oxidation I would be surprised if it’s that. I push all of my beer with CO2 and keg it in a keg that I purge starSan out with CO2 in so my beer never touches any oxygen. Anyway the taste is not unpleasant, just trying to figure out for further recipes. My wife and her friends absolutely love it.
The problem there in lies. I feel like I need to spread this word.
All beer in this world is oxidized, ALL OF IT. It's just a matter of how much. Somehow in the homebrew rhetoric oxidation has become synonymous with cardboard and sherry. Which is not wrong, but that is the last stage of oxidation, with many stages in between. For instance degradation of hop aroma is one, sweetness coming forward is one, flavors changing, etc. The curve ball is some oxidation effects don't even need oxygen! Fats, lipids, heavy metals ( copper, iron, etc) all can cause oxidation in the beer without even touching oxygen. Now even the smallest traces (50ppb) of oxygen start off chain reactions. The commercial standard for DO in the package is 50ppb, with 150ppb being the max upper limit before accelerated staling. Just so we are on the same page do you know how minuscule 50ppb of oxygen is?? lets say you laid out 1 BILLION skittles. Out of those 1B, you stole 50, thats the scale we are talking about.
https://www.hach.com/asset-get.download.jsa?id=50544340479So anyone with a handy dandy DO meter can do these tests (I happen to have one), if you ferment to final gravity, you purged your keg out with starsan (don't forget tap water has 8-12ppm o2 in it so depending how much you left behind), then you force carbonated the beer with the co2 from your bottle (depending on co2 purity you are looking at 10-50ppm 02 in it). You most likely picked up about 2-4PPM(
20 times above the recommended level for accelerated staling) of o2 on your transfer, sani-water, and force carb. You will continue to add o2 as you dispense the keg as well.
So everyone who uses this process immediately puts their beer in accelerated status, does it taste like cardboard and sherry, not yet, does it tastes as good as it could/should? Nope and its easily verifiable with the DO meter. The nice part is there are easy ways to mitigate this, but the flipside is, it's hard to get them across cause everyone thinks that they don't have oxidized beer to start with!
Ok I am off my soap box now and will let you guys carry on.
I agree if you like it thats fine. Oxidation brings flavors forward that people prefer. However your beer (and mine) is still oxidizing as we speak.
Topic: Anyone think Vienna Malt tastes slightly sweet like cherry? (Read 5855 times)
