The Kegging Mistake: How Much Oxidation Occurs After Forgetting to Burp

A small mistake in the kegging process can have significant consequences for the quality of your beer. In this article, we'll dive into the process of kegging beer and the potential effects of forgetting to burp the keg. We'll explore how much oxidation can occur in just two hours and whether this is enough to harm your brew.

The Process of Kegging Beer

Before we delve into the consequences of a small oversight, let's first understand the process of kegging your beer. Kegging involves transferring your homemade or commercial beer into a keg, which is then used in a soda gun or directly from the keg itself. This allows for a longer preservation of the beer and consistent dispensing of the desired volume.

Why Burping Is Crucial

A crucial step in the kegging process is burping the keg. Burping involves releasing some of the pressure from the CO2 that has built up in the beer as it chills. This is important because premature pressurization can cause over-carbonation and lead to a variety of issues, such as a lengthy lag time in serving, a heavier pour, and, most importantly, oxidation.

The Impact of Oxidation on Beer

Oxidation, simply put, is the exposure of the beer to oxygen. Extended exposure can lead to off-flavors, reduced aroma, and a dull, unappealing taste. However, the degree of harm varies with the type of beer, its freshness, and how much oxygen it is exposed to. In this case, the beer was left uncovered in the fridge for about 2 hours. While prolonged exposure to oxygen can certainly degrade the quality of your beer, the duration of just two hours is relatively short.

How Much Oxidation Can Occur in Two Hours?

When beer is left open to the air, even briefly, oxygen can infiltrate and cause oxidation. Oxygen interacts with the hop compounds and can alter the flavor profile, leading to what is often described as a "scorched" or "dull" taste. However, the damage caused by two hours of exposure is likely to be minimal unless the beer was already past its prime.

Using RDWHAHB: The Key to Salvaging Your Brew

The term "RDWHAHB" stands for "Real Dummy, Wash Hands, Have A Homebrew." It's a lighthearted approach to acknowledging that even experienced homebrewers can make mistakes. In the context of this situation, washing your hands and rinsing the keg could help remove any foreign particles that might have caused the build-up of pressure.

Conclusions and Recommendations

In conclusion, while forgetting to burp your keg and leaving it uncovered for two hours would cause some degree of oxidation, it is unlikely to harm the beer significantly. The taste may not be perfect, but it's not necessary to throw the beer out.

Some recommendations to minimize the risk of oxidation in the future include:

Ensure correct burping: Always ensure that the keg is burped to the correct level of pressure to avoid over-carbonation. Controlled environment: Keep the beer in a controlled temperature and humidity environment to prevent premature oxidation. Quality equipment: Invest in high-quality kegging equipment to ensure consistent and controlled conditions.

Frequently Asked Questions

Q: Is it okay to keg beer that isn't fully carbonated?

A: Yes, you can keg beer that isn't fully carbonated, but it's important to burp the keg to prevent premature over-carbonation. Once the beer is fully carbonated, be sure to burp it to the correct pressure level.

Q: How do I know if my beer has oxidized?

A: Oxidized beer typically has a flat, dull taste, and may lack the freshness and complexity of properly cared-for beer. Pay attention to the aroma and taste to determine if there is any oxidation.

Q: Can I add antioxidants to my beer?

A: While external antioxidants are not typically used in beer, maintaining a controlled environment and proper handling can help prevent oxidation.

For more information on how to keg your beer and maintain its quality, consider checking out our resources and forums.