[Iliff Ave]

My IPA is pretty flat compared to what I'm accustomed to mainly in regards to aroma. I'm assuming it's due to oxidation and there is only one difference from my normal process.

This 5 gallon batch got 6 oz of dry hops added at kegging which is normal for me. Unfortunately, I didn't have an open space in my fridge so it was stored in my chest freezer for about 10 days. I purged the keg and had it on CO2 @ 30 psi for a couple of hours shaking it intermittently. Every couple days I would repeat this process.

I'm worried that since it wasn't on gas while in the chest freezer that all the CO2 got absorbed into the beer. Maybe the decrease in pressure broke the seal and let some oxygen in.

Does this seem plausible? I can't think of what else would cause and of course didn't consider it until now. Unfortunately, I only have one CO2 tank for my 4 taps. I may need to add a second for situations like these.

[denny]

I don't think so.  If anything, cooling it down would speed CO2 absorption.

[Iliff Ave]

I don't think so.  If anything, cooling it down would speed CO2 absorption.

My question is if all the co2 was absorbed by the beer could it decrease the pressure in the keg, break the seal, and allow oxygen in?

[denny]

I don't think so.  If anything, cooling it down would speed CO2 absorption.

My question is if all the co2 was absorbed by the beer could it decrease the pressure in the keg, break the seal, and allow oxygen in?

I guess theoretically it could.  In the real world I've never seen it happen.

[Robert]

If you have a silicone o-ring on the keg, those are highly oxygen permeable, like several orders of magnitude more than the rubber/butyrate/whatever ones.  I agree with Denny that once the lid is seated it's unlikely to get sucked back in.  Otherwise if it is oxidation,  the source is probably upstream of the keg. 

[Iliff Ave]

Ok thanks guys