Jsbeckton

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I made an Oktoberfest in August and put it in my keezer on CO2 about 3 weeks ago. After about two weeks it was tasting grreat and fully carbed. Open up my keezer last night and notice that the CO2 is out, figure no big deal because i have a spare bottle so just swap out. Was wondering if the beer was still carbed so lifted the relief a bit and it was still pressurized so i figured it was fine. Hooked up the new bottle and drew a beer. I immediatly thought that it looked darker than it should then i tasted it and it had a terrible bite to it.

I am guessing that this is oxygenated but for the life of me I can't understand how it happened. I figure that at the very worst if the CO2 leaks then the CO2 comes out of solution and leaves me with a flat beer with a blanked of CO2 on top to keep it isolated. This has happened once before when i removed a keg from the CO2 to make room for something else then when i go to hook it back up it is this same darker/fizzy/biting mess. Anybody else have issues when CO2 runs out or if a keg is removed?

It was sitting at 14psi and about 45F. Happened to all kegs (3) on the same CO2 manifold. Beer tasted just fine last week when the CO2 was good.

Need to find a solution because i lost two kegs of Oktoberfest and a half keg of bitter this time!

libeerty

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I've read it's hard for Oxygen to get into a keg when there's CO2 there, so I'm interested to hear what others think? Might there be anything else that could've happened?

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BlueZooBrewing

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Can you give a little more detailed description of the "biting" flavor?

Homercidal

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I don't think of "biting" when I think of oxidized. Plus, I can't see how any significant amount of O2 can get in there from switching gas tanks.

BoomerHarley

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perhaps you just stirred the yeast up a bit when you popped the valve and you are getting a yeast bite?

GilaMinumBeer

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Dirty reg, dirty tank, dirty manifold, carbonic acid sensitivity, yeast, trub, ...

Whatever it is, it's not oxidation.

Jsbeckton

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Let me taste it again when I get home and I will try to give more details, unfortunately I am terrible at describing taste but I will do my best. What about the darker color, is this indicative of oxygen or infection. Also has anyone had inspection spread to several kegs through the co2 line and spoil beer over a few days? Like I said the beer was great late last week and hasn't been touched since.

Jsbeckton

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It's a lager that was cold crashed to 32 degrees before kegging so its def not trub and there can't be much yeast, even so I don't see how the relief valve would stir up the bottom of a 5 gal keg?

Homercidal

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Darkening is a sign of oxidation, but I just can't believe you introduced enough O2 to make a noticeable difference. Not even slightly. Not in that much time.

Unless you are force carbing with a tank of Oxygen...

Jsbeckton

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Would it be possible that the co2 container had some air in the bottom? I have used the same one before so not sure of that is even possible?