I brought a full keg of Basil Saison to a festival about 400 miles north. Returned with maybe 1-2 gallons. The flavor and aroma was pretty high at the festival, but is noticeably more subdued today, four days later.
Could the drive with all the sloshing and bumping cause the fine aromatics to go into the headspace co2? Anybody else notice a similar effect?
I would think, but never brewed with basil. If it doesn’t normally dissipate that quickly that would be my guess.
This wouldn’t be limited to basil. Hop aromas could be affected as well. I’m not used to taking kegs on such a long journey after draining 3-4 gallons.
This beer in particular would normally get bottle conditioned, but bottling to pour at this festival is pointless.
Could there have been some oxygen in the keg? If there was and it sloshed around a lot it could have sped up the oxidation process.
Maybe, but not much. I fill to the tippy top with sanitizer, push out, rack through dip tube. I’m pretty cautious with o2 pickup.