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Been brewing for about a year, I've got about a dozen brews under my belt. Tried my hand at a New England IPA. All went ok up to drinking it. When i bottled it (I bottle condition), the beer was the correct hazy pale yellow colour. Smell was nice and fruity/tropical. However, just under 2 weeks later, cracked open the first bottle and its gone bad. Specifically, the fruity aroma has generally been replaced with a rather hoppy aroma and it leaves a massive bitter after taste in the mouth. colour has veered to the grayish spectrum. I believe it has badly oxydized, probably due to my bottle conditioning and how i did it. Is my interpretation reasonable based on above?

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100% correct. Its unfortunate, but everyone who bottles traditionally by racking into a bucket with some sugar etc etc has a tough time with the beer oxidizing. Some solutions would be to dose a sugar solution into the bottles independently. Then use a CO2 regulator to push the beer out of a carboy into the bottles through a racking cane setup. But then you need more equipment and might as well keg at that point. Another option would be to experiment with the addition of metabisulfites at bottling. I don't know the exact dosage but some are experimenting with the MBS and its ability to scavange some oxygen at bottling. This is a tough style to bottle in an open environment.

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  • Maybe emphasize the fact that it is NEIPA which is really difficult to bottle like this. I bottle beers from simple blondes to complex dark ones using a bottling bucket and sugar, and all my beers taste fine and still have a correct color, even after a year. – chthon Dec 10 '20 at 8:38

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