I think the fact it was already carb'd helped some. If it just sat, the off gassing of the CO2 probably created a bed of "protection" with the CO2 settling at the bottom closest to the liquid. This is a good experiment to do by bottling a few the correct way, and then introducing oxygen pretty heavily in a few during bottling, especially if you are going to bottle condition. Good video though, cheers.
Hi, yes maybe the carbonation helped, but gasses mix (law of physics), so the oxygen will get to the beer none the less. I didn't plan for this experiment and going through the recipe I can see, that I added ascorbic acid as well. That maybe explains the no color change. But they were clearly oxydized anyway even though the corbonation and the ascorbic acid tried to avoid it. But with this much oxygen nothing will stop the oxidation. Especially the west coast IPA was sooo terrible ;o)
@@Beerstories right, gasses will mix, I just meant if it had been sitting undisturbed. Here in the states you can go to a microbrewery and get growlers filled. Most don't use any CO2 to flush with prior to, or during filling, and they'll last for a very long time. That's because the beer is already saturated with CO2, and because of off gassing. If you'd had agitated that beer post capping, I'd say that NEIPA would have showed much more oxidation. Still a great video, looking forward to future episodes. Cheers.
I think the fact it was already carb'd helped some. If it just sat, the off gassing of the CO2 probably created a bed of "protection" with the CO2 settling at the bottom closest to the liquid. This is a good experiment to do by bottling a few the correct way, and then introducing oxygen pretty heavily in a few during bottling, especially if you are going to bottle condition. Good video though, cheers.
Hi, yes maybe the carbonation helped, but gasses mix (law of physics), so the oxygen will get to the beer none the less. I didn't plan for this experiment and going through the recipe I can see, that I added ascorbic acid as well. That maybe explains the no color change. But they were clearly oxydized anyway even though the corbonation and the ascorbic acid tried to avoid it. But with this much oxygen nothing will stop the oxidation. Especially the west coast IPA was sooo terrible ;o)
@@Beerstories right, gasses will mix, I just meant if it had been sitting undisturbed. Here in the states you can go to a microbrewery and get growlers filled. Most don't use any CO2 to flush with prior to, or during filling, and they'll last for a very long time. That's because the beer is already saturated with CO2, and because of off gassing. If you'd had agitated that beer post capping, I'd say that NEIPA would have showed much more oxidation. Still a great video, looking forward to future episodes. Cheers.
@@mrdespizeme, yes, you might be right 😊
er disse med ascorbicacid? are these with ascorbic acid from your previous vid?
I just checked the recipe. I actually had ascorbic acid in there, so that might explain why there was no real color change :)
But with that much exygen nothing will stop the oxidation :) Especially the west coast was soooo terrible ;o)