I brewed a saison that was tasting delicious prior to kegging, and now that it’s been carbing for 4 days, it seems to have lost a good bit of it’s character. In fact, it looks and smells like a crappy light beer now (bug light or something). It had big notes of banana and bubblegum and now it’s gone. What could have happened?
If you didn’t do a closed transfer, if might be oxidized.
Too cold?
I gradually warmed it up in the glass, doesn’t seem to change.
If it helps, the yeast was wlp566 saison 2.
Unfortunately I’m unable to do a closed transfer at the moment. Can oxidation cause it to smell/taste like a light lager? Not getting the usual oxidation flavors.
Nor sure. Light lager how? Sulphur? DMS?
A common misconception is that oxidation is cardboard and sherry flavors. Oxidation is the loss of brewery fresh flavor (I.e. exactly what you just experienced first hand). ADVANCED late stage oxidation is cardboard and sherry.
I have a beer on with 566. I’m not that impressed with it. Same beer with Imperial Rustic is much better.
Beat me to it. The only time I used 566 it tasted more like a Kolsch. I have one finishing with Rustic and 565. 565 is still my favorite.
It’s not THAT bad, just single note. Aroma is good. I fermented at ambient around 74 during the day and maybe 70 at night.
Like a smash beer made with pilsner malt and lager yeast. No sulphur or dms. Hard to explain. Just imagine the smell of bud light or something like that.
So an update on this is that I drew off a glass, then poured another and let it warm up again. It definitely helped. I think maybe it’s some oxidation coupled with it being too cold. Thanks for the help fellas.