Oxidized beer pissing me off

[brewbob]

I just had the misfortune of dumping out 2 cases of bottles (from Jan and April) that had become oxidized. I am currently storing in my basement (temp approx 62F). Have recently tried to remember to buy the better quality bottle caps.

Besides drinking quicker, any suggestions for preventing oxidation? Would filtering help?

[seanhagerty]

Oxidation may be occuring before bottling, somewhere air is getting into your wort. I would look at everything that occurs as soon as you reach flame out.

How are you chilling? Do you use an IM and stir? (HSA)

Are there air bubbles getting into the racking cane when you rack to secondary or bottling bucket?

When you bottle do you use a filler that fills the bottles from the bottom and fill the bottles clear to the top?



I always allow the bottles to sit on my counter with the lids sitting on them for about 10-20 min before I crimp them on, I can hear the lids gently bubbling, telling me CO2 is escaping and pushing air out.

If you are getting the lids on tight I wouldnt expect there to be air getting in after only spending 5-6 mos in the bottles.

Just my thoughts

Sean

[indyGold]

Are there air bubbles getting into the racking cane when you rack to secondary or bottling bucket?

I know that the seal between my racking cane and tubing is poor. I have to use a small clamp to get an air tight seal. I recall on one of the BN shows that JZ said he doesn't use a racking cane because of the poor seal. I think he said that he uses a single piece of tubing when he needs to siphon. It would take some practice to siphon without a cane, but I've thought of giving it a try just to avoid this problem.

edit:
I found a recent link with JZ talking about his no racking cane siphon.
->link<-

"Maybe I'm just a spaz, but I've never had very good results with the racking canes and auto siphons and such.

I just use a length of tubing, place one end in the top 3" or so of beer, hold the other end lower, and suck start the thing using a sanitized turkey baster. As the beer flows, I lift the tubing to keep it from running out on the ground."

[brewbob]

Oxidation may be occuring before bottling, somewhere air is getting into your wort. I would look at everything that occurs as soon as you reach flame out.

How are you chilling? Do you use an IM and stir? (HSA)

Are there air bubbles getting into the racking cane when you rack to secondary or bottling bucket?

When you bottle do you use a filler that fills the bottles from the bottom and fill the bottles clear to the top?
Just my thoughts

Sean

Sean, thanks for the thoughts. I use a modified HERMS system and a counterflow chiller. I am bottling from a keg with a counterpressure filler (Beergun). I do not believe that I am getting any HSA. Connections are tight, wort returned to mash tun without splashing, filling boil kettle from the botton, etc. But, who the hell knows....

Up until today I had been on the BS side of the HSA is a bunch of BS vs not debate. Now I am starting to doubt that, it is the only thing else I can think of. I never had such problems when I was doing extract batches and bottle conditioning.

[seanhagerty]

I would look at your Counter pressure bottle filling procedures.

I am leary of those things a bit.

Good Luck

Sean