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Old 08-11-2008, 08:40 PM   #1
cbird01
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Default Green beer already in keg and cooled

ok guys. Need some help here. I had this beer in the primary for 14 days and have racked to the keg. I think I really should have gone to secondary with it now. I force carb'd the batch and let it carbonate for 3 days. I read in a BYO article that I can gently shake it every now and then to speed the process. (did it twice a day for 3 days - wanted to drink in three days) I did not jack the pressure up. I left at pressure read off the tables for proper volumes. Its a Scottish/american red hybrid.

I am getting really yeasty tastes even after pouring off the first beer for sediment. I think I must really have some yeast in suspension. Guess it is really green.

My question is, what do I do now that it is carbonated and refrigerated at 40 degrees? Can I save it?

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Old 08-11-2008, 08:45 PM   #2
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Take it out of the kegger and let it sit at room temperature for four weeks.

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Old 08-12-2008, 01:44 AM   #3
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So you don't think that the same principle applies here of a beer getting skunked when it is cold, gets warm and then cold again?

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Old 08-12-2008, 01:46 AM   #4
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Skunking can only come from light hitting beer, it has to do with the reaction between light and isomerized alpha acids from hops...so in a keg, no....Take david's advice, he knoweth what he speaketh about!!!

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Old 08-12-2008, 02:01 AM   #5
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Quote:
Originally Posted by Revvy View Post
Skunking can only come from light hitting beer, it has to do with the reaction between light and isomerized alpha acids from hops...so in a keg, no....Take david's advice, he knoweth what he speaketh about!!!
I was assuming this would be the response. I saw the 13,000 + posts and reassured my roomate and girlfriend...this guy knows what he is talking about....
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Old 08-12-2008, 05:20 AM   #6
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Thanks guys...in the laundry room aging...can't wait to break into

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