Oxidation is Bad, M'Kay!
ฝัง
- เผยแพร่เมื่อ 21 ต.ค. 2024
- I brewed a Munich Helles that became oxidized while lagering for a number of months. See what happened to my beautiful bright colored beer! sniff sniff
Support my work via the following affiliate links:
(I get small commission from each purchase you make.)
SNS Grills: snsgrills.com?afmc=BNB
JaDeD Brewing: jadedbrewing.com?aff=27
MoreBeer: www.morebeer.c...
Williams Brewing: www.williamsbre...
Brewing America: brewingamerica...?sca_ref=82296.c5HcaMjKum
Amazon: www.amazon.com...
Join the American Homebrewers Association: www.homebrewer...
Interested in learning how to make your own beer? Check out my Homebrewing Basics video series: • Homebrewing Basics Vid...
Buy BNB Clothing & Other Gear: beernbbqbylarry...
DONATE - Consider supporting my channel by making a direct contribution at the links below:
PayPal - www.paypal.me/...
Patreon - / beernbbqbylarry
At 2: 34 Larry that got me chuckling for sure! Yes who in hell keeps home brew over a month?
urly not me. Great Video
Sorry for your loss, before i found the joys and ease of pressure fermenting lagers i would tape the cap making for a better and longer lasting seal especially after you forgot that you had stashed it in a corner somewhere and then you find it months later and start shaking your head
Thanks for sharing your knowledge and your love for homebrewing. I am with ya. Cheers!
Sorry about your beer brother.
Got to say this is one of my favorite channels.
Sorry about that man.... after all the work and waiting.... total bummer... Really appreciate you being real and sharing your experience! I truly have learned a lot! Thanks!
Yep, I've never had a beer change color like that lol. That sucks!
Humble brewer? Humility is a quality long since disposed of. Great vidya buddy. Cheers.
I'm the most humilitist, there's never been anyone as humilitist as me. Ever.
@@BEERNBBQBYLARRY Any man that admits when he errors is somebody worth laboring with. It generally makes the task better and easier to complete.Cheers.
When I recently legged a batch of Pale Ale, I spaced it and forgot to purge the keg. So far it tastes fresh, but it pays to keep a checklist.
Great South Park reference!
Thanks for sharing. I always enjoy your videos.
And, greetings from Norway 😁
Had it happen once.... a neighbor just built a garage distiller and we make brewsky. Went well with Coke on ice
This was helpful; though my recent batch of Witbier came out fine tastewise, the color was rather like a brown ale. I had an emergency during fermentation and had to transfer the brew to another carboy, so it got a little extra O2 that darkened the brew. Thanks, Larry!
Forest Gump says - "Sorry about your beer".
I did so many things wrong my first brew (kit), it turned out to be the best beer ever. haha
I hate it when that happens. Wine is really nasty when it oxidizes. Thankfully my small 2 gallon batch size and my small Still Spirits air cooled still removed it from some concord grape wine that I made that oxidized on me. Turned out to be a really smooth concord grape liquor that I diluted down to 25% or 50 proof. I'm currently working on another batch and plan on aging it in some sugar maple staves.
and just like that, I learned my last few batches have gone bad to O2 and didnt even really know I had a problem prior to watching this
Thanks for the tip!
Yea I just had a bad batch as well. A wild fermentation due to warmer than usual temperatures for my Ale yeast. I dumped the 5 gallon batch. Lesson learned temp control Ales in July. Lol it happens.
Mmmmm, nothing like a nice cardboard flavor beer due to oxidation. I always purge my keg when I transfer from primary, trimmed my dip tubes so no yeast and only leaves about 1/4 pint in the bottom. Was thinking about adding a racking cane tip on the dip tube.
Been there! Done that! It is a real bad feeling after four weeks of babysitting a five gallon batch to find that your beer is not drinkable, ouch! it hurts.. A couple of years ago i invested into a CO2 transfer system. And since, I have been purging all carboys with CO2 prior to the transfer. I still use a secondary fermenter, and oxygen has not been an issues, knock on wood....
I now know to make sure to drink my currently bottle conditioning beer quickly.. cos I definitely got 02 in there
Awesome video as usual, the slow-mo is priceless and had to replay! Is that a new shirt coming you're offering soon or someone else's design? Ended up working late today, had to go see the latest video and now I'm thirsty thank you very much! Headed to the fridge, talk with you tomorrow!
well, slavoj žižek often says, that when in france a wine went bad they discovered that it is champagne, when a cheese caught mold it was camembert ... when a car did not have roof it was a convertible ... so, how do you know for sure, your beer is "bad"? are you sure?
Great tip Larry! And always a great video! I bottle condition mine and I noticed on a bottle of German Pils I did, where the bottle had not been cleaned out as well that others, that the beer had a strong lemon bite that the rest didn't have.Never figured out what the lemon/citrus off flavor was.
@@BEERNBBQBYLARRY That's what I was afraid of lol
I use a refermentation yeast and it solved the problem for me. No more oxydation
It took me a long time to work this one out, back in the day nobody talked about it ( enough) everybody knows about sanitation, I would clean my gear within an inch of its life but Oxygen post ferment, is the boogeyman of brewing!
Thx for sharing your knowledge Larry.. cheers from New Zealand
Thanks for sharing man! Super informative.
My man, lager in a keg. I fill my keg to max with sanitizer, push it out with gas, then clip fermenter on to dip tube and transfer.
In this condition you can leave at ferment temp if you fear there could be more fermentation to come or your yeast strain is a diacetyl pooper. Then carry on as normal. After cold crash just gelatin in keg and be careful if you ever move it.
I came to this process after many oxidized and crappy beers
sorry for your loss because i think you´ll dump it
Does darkening always mean oxidation? My beer often goes darker during fermentation.
It's really difficult for the average homebrewer to avoid all oxidation Larry. The best we can hope for is to minimize it. Careful transfers help a lot. But, the best way to avoid oxidation is to drink your beers before they get too old. Cheers my friend!
I have heard of some people adding ascorbic acid in the mash and a small amount of sodium metabisulphate when bottling
Good stuff! Worth the time and effort to keep the O2 out of the beer!
Thanks Larry a teaching moment for sure... by the way it's HOT! down here in Texas
How about if my kegs been sealed for about a year and I only took a few beers out of it??
Cheers Larry! Not going to lie, when you said the beer wasn't supposed to be that color, I was hoping you were going to say it was supposed to be a porter! haha. Thanks for the video
Now I'm worried I have a 2 gallon keg lagering now, but I didn't purge with CO2
And that’s why mine became a fruit beer. I’ll be doing or attempting to do closed like transfers with CO2 flushes.
Do you always pressure brew at 15psi?
I tend to ferment at 24-25°C with a pressure of 30psi. Then crash chill, clear and keg. All done in 7-8 days.
@@BEERNBBQBYLARRY in temp or pressure?
I have to question your theory on the cause. From what I've read, CO2 is heavier than O2, correct? The CO2 produced by fermentation should sit above the wort and push the O2 out the top, no?
This is a common misconception. Although carbon dioxide is heavier than oxygen (44 vs 32 molecular weight), it is only slightly heavier, and both are only a small component of air itself. (Oxygen is 20.1% while CO2 is ~.03%). Atmospheric gases are always in motion constantly stirring and mixing amongst itself thus negating any weight differences between molecules. If it didn't churn and everything was settled out in layers, we'd all die since we'd be buried under a blank of CO2 at ground level asphyxiating while the breathable oxygen is thousands of feet above our heads. LOL
@@BEERNBBQBYLARRY Very well put. Thank you for the enlightenment!
I did it to my last beer transferring it to keg. The hose didn't fit as snugly as usual on my spigot and sucked a bunch of air in during transfer. Its a bummer.
Welcome to club.
Definitely have experienced this- some dookie looking IPA that wasn’t worth drinking! One of the big pluses of pressure fermentation
I have that same shirt!!
@@BEERNBBQBYLARRY LOLOL i guess so
I feel your pain Larry! This has happened to me a couple of times. Not good 🤮..... I now only age or lager in a keg and I purge the keg thoroughly with Co2 after transfer
BEER-N-BBQ by Larry I’m hoping to one day try that!
Some CO2 flushes before capping and lagering is a good way to minimize the risk of oxidation. I use a SodaStream machine :)
Hi Larry would this upset your stomach? I brewed my first home brew but it gives me upset stomach so I’m dumping it and trying again but I’m not sure what I did wrong in the first place?
BEER-N-BBQ by Larry
Ok thank you Larry. I love your videos 🙏🏻❤️
Hopefully my second try will be better.
Nice shirt my wife bought me the same one. I wore it at a brewfest and was able to explain how the beer was made. Sucks about the beer. 8( had that happen with a batch and bottled some and dumped the rest. When someone asks me what oxidized beer tastes like I grab a bottle
William Bellavance where can I buy this shirt?
@@BEERNBBQBYLARRY thanks
@@akshayraje1989 My wife got it on Amazon
@@williambellavance8784 thanks
I think, that a closed beer is a sealed ecosystem, fermentation produces carbon dioxyde, heavier than oxygen, and that layer protects against oxidation and eukaryotic bacteria. Maybe you moved the carboy? Oxidation usually happens while handling the beer before fermentation. I know you use oxygen when you add the yeast, maybe too much oxygen?
@@BEERNBBQBYLARRY yeah, lagers are tricky
Have you given any thought to keeping it under nitrogen to prevent oxidation.
BEER-N-BBQ by Larry . I was thinking along the lines of continuous Low pressure nitrogen purge. That is what we do with glasslined reactors at work. We do this to keep oxygen below certain level to prevent explosions and fire from flammable solvents,
This is why I love this channel. Learn from the wins, Learn from mistakes, always improving. Well done, and thanks for the heads up! :)
Thanks for sharing the mistakes you’ve made....learn from those more than the successes!
I volunteer as tribute to drink your oxidized beer! *Ominous music playing in the background*
Looks like a Lager though
Larry, I have that same shirt. It seems like a graphic arts student made it with a 70% idea of what actually happens.
Since you keg and carbonate with gas do you ever try pasteurization of beer before kegging?
I tried using heat on bottles that have already conditioned and I've also put small 5ltr kegs in an urn n used heat, but now i just pressure fermenting then 1 micron filter the largers straight into the keg, easier and tastes better and looks great (it's for the wife health reasons) my ales i do not filter just cold crash i prefer the yeast.
Yeah, and if you age beer in a carboy, make sure your airlock doesn't get low. I oxidized the hell out of a year old Russian Imperial Stout that like. What was a pretty good beer now tastes like sherry-laden cardboard and disappointment.
Yes sir, it surely does! Not only was I waiting to drink that beer but the recipe cost me a hundred dollar bill to brew. Rats...
you should have just kegged it and lagered in the keg
Im more shocked at the fact that there are so many people that knows exactly what wet cardboard tastes like ... do you people just go around and chew on weird stuff or what?? 😜
Stick a cork in it.
Those orange things suck.
@@BEERNBBQBYLARRY It's not often I get to say "stick a cork in it"
2drsdan I agree. I now only use the caps that are maroon or blue. The orange caps suck. It's hard to keep the rubber corks tight in the carboy neck. I find that if I first put the cork in and then stuff the blowoff hose in afterwards they stay in place. My thought is the blowoff hose is putting slight outward pressure which keeps the cork in place. Salud!
@@DiegoRodriguez-pr1bf YES.
It hasn’t happened to me yet but I’m sure it will . Prost
I know is hot 🔥 as hell, but i miss your instruction videos.
I hate those orange caps
BEER-N-BBQ by Larry yep, had to dump a stout😔 live and learn lol