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zinger084 12-09-2009 02:07 PM

Good taste at kegging, but not after aging and drinkin...
 
So all 6 batches of beer that I have brewed taste good when I transfer from my secondary to my kegs. The problem is that after I prime, shut the lid, age for a a few months, and then drink from the keg, they all have the same taste. It's like a bitter harsh taste and no matter what the style of beer is, they are the exact same tasting. There is also absolutely no aroma whatsoever.

I have no idea what's going on here. I am anal about sanitation and all. My kegs are clean when I transfer the beer.

I do pour the priming water/sugar mixture in the keg while it's still warm/hot, so could this possibly could be it.

On my latest brew (GLBC Christmas Ale Clone) I let the water/sugar solution cool down to room temp by placing in the freezer. Got to wait a few months to see if this is the problem...

Is there something I might be doing wrong?:confused:

rwinzing 12-09-2009 03:31 PM

Not sure......I would try a batch age it in a secondary instead of the keg. Force carb it instead of using the sugar. Just leave it at 10 psi for a week to two weeks and see if there is a difference. I never use priming solution whe I have CO2

glockentalk 12-09-2009 03:44 PM

I had a similar problem. I aged a red ale for about 3 months in a keg and it came out tasting quite bad, a little like dirt. Even the bottles from the same batch had the same taste. I used the same yeast in subsequent batches of cream ale, and there was no problem. Very strange. It was my first attempt to age a keg for more than a few weeks, and it kind of put me off that idea. I'll have another go, though.

zinger084 12-09-2009 03:50 PM

Quote:

Originally Posted by rwinzing (Post 1729244)
... I never use priming solution whe I have CO2

I think I might do this... because it's either the priming sugar (corn) or an infection in the keg (not sure how it could be the same infection in 6 batches of kegs though...)

dfohio 12-09-2009 08:04 PM

I highly doubt its the priming sugar. How much are you using? Is the beer overcarbonated?

You are in Ohio, what do you use as your water source?

Synovia 12-09-2009 08:52 PM

are you purging the air out of the keg?

Diablo 12-09-2009 10:09 PM

Could you be over-ageing the beers ? Not every beer benefits from long ageing. Maybe try sampling them each week from the keg to see when they peak.

zinger084 12-10-2009 02:11 AM

Quote:

Originally Posted by dfohio (Post 1730002)
I highly doubt its the priming sugar. How much are you using? Is the beer overcarbonated?

You are in Ohio, what do you use as your water source?

3/4 of a cup for 5 gal... not overcarbed...

i use spring water from acme. i heard with malt extract you can use DI or RO since the minerals also are in the malt extract

zinger084 12-10-2009 02:16 AM

Quote:

Originally Posted by Synovia (Post 1730160)
are you purging the air out of the keg?

no, i am not purging any air... not sure what this would do...

zinger084 12-10-2009 02:18 AM

Quote:

Originally Posted by Diablo (Post 1730361)
Could you be over-ageing the beers ? Not every beer benefits from long ageing. Maybe try sampling them each week from the keg to see when they peak.

I don't think I am overaging... they are in the primary for about 2 weeks, then secondary for about 1 week, then keg for about 1 month...

i thought that green beer taste would slowly fade with longer aging. i am really lost here and about to bring a bottle to my LHBS and have them tell me what's up.


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