HopHead10

Recipes 

The last two beers I have legged have been a dunkel and a brown ale. Both have had a sweet off flavor that I have never tasted before. I just kegged the second batch a week ago at 14 psi so it is still relatively fresh. I fermented in primary with us 05 dry yeast for this batch.

Have any of you had this sweet flavor to the beer ? I have never had this when bottling. Could it be "stones" in the beer line?? Or is it just a weak fermentation?

Golddiggie

Recipes 

How long from kettle to keg? OG and FG numbers?

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

HopHead10

Recipes 

Over three weeks. Only fermented in the bucket. Did not take readings.

I have the process down after brewing for 5 years, but have never tasted this sweet off flavor... It's strange. It just tastes sweet and doesnt have a lot of body, not very effervescent.

day_trippr

Recipes 

Perhaps the brew is under-carbonated, such that the lack of sufficient carbonic "bite" leaves a normal level of sweetness over-exposed...

Cheers!

Golddiggie

Recipes 

Is this a brand new kegging setup, or one you picked up and didn't change at least the beer lines/hose? I would always suggest at least replacing the beer side hoses when you buy an used system. Also, depending on the temperature of the beer, 14psi could be undercarbonated. Use this chart to determine the correct psi at temperature.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

Xpertskir

Recipes 

It's surprising to me that after 5 years you don't see the need for gravity readings.

It's hard to give you any meaningful advice without them, or the recipe for that matter

A few possible issues

Carbonation

Under attenuation, possibly temperature related due to colder weather depending where you ferment

Too many unfermentable sugars in the recipe/mashing too high if Ag

Old hops, stored improperly, AA's depleted

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Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

NewBrewB

Recipes 

Nice chart.

How does it change things if my co2 bottle is at 80 degres and my keg/beer is at 40?

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Golddiggie

Recipes 

It uses the beer temperature, not the CO2 temperature. I would also make the gas lines, outside the fridge at least, as short as possible (and still do the job right). I actually cut a few feet off of each of mine recently, since I didn't need them as long anymore.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed