Pale ale (flavor degradation)

[Hawkbox]

Part of it is me doing this whole thing as cheap as possible, using perfectly good CO2 for non carbonation purposes is hard to get past.

Though I'm thinking what I should probably do is record a full planning to pouring process and put it on youtube where people can tear it apart.

 

[Head First]

This is an interesting thread. I just lost oak/whiskey flavor in a months time after tasting it blend and smooth out for 6 months. Was mistified about it as was planning on keeping this barleywine in cellar, it was really tasty. The problem came in from force carbing and bottling thinking no heavy yeast cake to worry about sitting there over time. Filled bottles from a standard growler filler instead of pulling out the counter pressure filler as I should have which eliminates o2 from the bottle prior to filling. Process flaw discovered now. Back to the mash tun for another go at it with flaw noted.