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10-04-2012, 03:21 PM
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#11
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Feedback Score: 0 reviews
Join Date: Jul 2012
Location: San Antonio, Texas
Posts: 99
Liked 6 Times on 6 Posts
Likes Given: 2
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If all of the CO2 leaked out while contained in a keezer, it would have purged most if not the entire void of oxygen. I think the problem may be something else. When I ferment in the chest freezer there is no available oxygen in it, when I go digging around I have to come up for air.
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10-04-2012, 03:41 PM
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#12
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In yo' garage, steelin' yo parts.
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Join Date: Jan 2008
Location: Oblivion
Posts: 43,983
Liked 3824 Times on 3668 Posts
Likes Given: 47
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Quote:
Originally Posted by Jsbeckton
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?
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No. The tanks are filled with liquid CO2 and CO2 is heavier than air so both would displace any air in the tank as it filled.
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10-04-2012, 10:24 PM
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#13
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Feedback Score: 0 reviews
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 89
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Ok, tasted again and here is me best explanation:
More of a problem with taste than smell
Somewhat sour apple/ acidic
Mouth numbing
Astringent
Remember that it was fully carbed and tasting great before the co2 ran out.
Any guesses?
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10-04-2012, 10:32 PM
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#14
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Join Date: Jul 2012
Location: Austin, tx
Posts: 116
Liked 4 Times on 4 Posts
Likes Given: 5
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Quote:
Originally Posted by Jsbeckton
Ok, tasted again and here is me best explanation:
More of a problem with taste than smell
Somewhat sour apple/ acidic
Mouth numbing
Astringent
Remember that it was fully carbed and tasting great before the co2 ran out.
Any guesses?
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Straight up infection. Aceto? |
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10-04-2012, 10:33 PM
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#15
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Feedback Score: 0 reviews
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 89
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Any idea how an infection could take over so rapidly after all of the transferring was complete? It had been sitting for 2 weeks carbing then all of a sudden...
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10-04-2012, 10:36 PM
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#16
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Feedback Score: 0 reviews
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 89
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Also it affected 2 kegs so it must have happened a while ago. Seems strange that all of a sudden an ingestion shows up right as the co2 goes out?
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10-05-2012, 01:20 AM
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#17
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Join Date: Mar 2011
Location: Lake Saint Louis, MO
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1
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Just a thought, Did it freeze?
Whenever I hear of beer turning "darker" in the keg, that's the first thing I think of.
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10-05-2012, 02:02 AM
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#18
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Feedback Score: 0 reviews
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 89
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Didn't freeze
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10-05-2012, 02:11 AM
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#19
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Join Date: Sep 2009
Location: Virginia
Posts: 1,801
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Likes Given: 22
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It's sorta from left field...and it doesn't explain the darker color...but what you're describing actually sounds like carbonic acid developed from over-carbonating your beer. Like I said, it's a shot in the dark but the taste descriptors are similar to an experience I had.
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10-05-2012, 02:51 AM
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#20
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Feedback Score: 0 reviews
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 89
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What do I do to see if its carbonic acid, keep purging? Or is it ruined?
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