Hello All,
We are a smaller nanobrewery looking for some advice from the professionals.
Any suggestions would be greatly appreciated.
Here is what we know so far:
- All Beer styles brewed and kegged the same as far as oxygen exposure is concerned.
- Darker the beer the faster the oxidation pops up.
- Wheat/Light beer no sign of oxidation after transporting.
- Slight RED beers, after 1-2 weeks slight signs of staleness detected.
- Darker RED beers, staleness detected after few days.
- Brown beers, "alcohol bite" after couple days.
- Dark beers, stout, imperial stout pronounced alcohol bite, quite hard on the imperial stout.
- Highly hopped RED IPA no affects for weeks after distribution.
- Wheat and slightly RED beer have similar levels of alcohol.
- Red beers more flavor changes where darker beers is more of an alcohol bite.
We have been told to invest in better equipment but is not really an option for us.
We have also been told to focus on hot/cold side aeration and kegging processes.
Without being able to invest in better equipment we did however make a number of changes in our kegging processes.
All vessels pre purged multiple times/ways of 02 prior to transferring and packaging.
By these methods and others we have reduced the oxidation affects on the beers substantially.
Now all the beers are good after distribution with exception to the light wheat beer remains same very good quality.
This led to searching what could cause accelerated oxidation the darker the beer.
Maybe focusing on this might help further improve the quality of the beer.
Ran across this...
-Aldehydes are formed by oxidation of higher alcohols in beer with melanoidins.
-Darker malts have more melanoidins due to the kilning process.
-Also read the acceleration in part takes place due to lower PH of the finished beer.
--- So am wondering, might there be a way to help neutralize the affects of melanoidins?
--- Haven't tried it but could increasing the PH of the finished product help protect against aldehydes?
Thank you for your time & appreciate.
We are a smaller nanobrewery looking for some advice from the professionals.
Any suggestions would be greatly appreciated.
Here is what we know so far:
- All Beer styles brewed and kegged the same as far as oxygen exposure is concerned.
- Darker the beer the faster the oxidation pops up.
- Wheat/Light beer no sign of oxidation after transporting.
- Slight RED beers, after 1-2 weeks slight signs of staleness detected.
- Darker RED beers, staleness detected after few days.
- Brown beers, "alcohol bite" after couple days.
- Dark beers, stout, imperial stout pronounced alcohol bite, quite hard on the imperial stout.
- Highly hopped RED IPA no affects for weeks after distribution.
- Wheat and slightly RED beer have similar levels of alcohol.
- Red beers more flavor changes where darker beers is more of an alcohol bite.
We have been told to invest in better equipment but is not really an option for us.
We have also been told to focus on hot/cold side aeration and kegging processes.
Without being able to invest in better equipment we did however make a number of changes in our kegging processes.
All vessels pre purged multiple times/ways of 02 prior to transferring and packaging.
By these methods and others we have reduced the oxidation affects on the beers substantially.
Now all the beers are good after distribution with exception to the light wheat beer remains same very good quality.
This led to searching what could cause accelerated oxidation the darker the beer.
Maybe focusing on this might help further improve the quality of the beer.
Ran across this...
-Aldehydes are formed by oxidation of higher alcohols in beer with melanoidins.
-Darker malts have more melanoidins due to the kilning process.
-Also read the acceleration in part takes place due to lower PH of the finished beer.
--- So am wondering, might there be a way to help neutralize the affects of melanoidins?
--- Haven't tried it but could increasing the PH of the finished product help protect against aldehydes?
Thank you for your time & appreciate.