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Old 12-21-2011, 02:35 AM   #1
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Default 1 Week - KEG IS AWESOME; 2 Week - WTF

Always kegged and only issues I've had with sour/vinegar beer is due to poor fermentation. Since I've corrected those issues, I'm at a loss for this one.

Kegged an irish ale and for the first time, I let it naturally carb with 2.5 oz of priming sugar for two weeks. Put it in the kegerator. Waited two days, and I served myself great tasting beer. (so great, that I now will naturally carb most, if not all, future batches). Tried my Holiday Ale and Hef the same day and they were also good. Tried my Irish last night after being in the kegerator for 2 weeks and it's slightly sour. Today is still sour. Hef is sour. Holiday Ale doesn't taste right. I thought the Hef was going a little sour before I put in the Irish Red, but I had a cold and thought it was due to that.

I have a splitter on my CO2 line, with one line going to Holiday Ale, and the other line is split again to the Hef and Irish. I use BLC after each keg for the lines, and run lots of hot water afterwards.

What is going on? What would cause one beer to sour in the keg (no signs of infection at all), and seemingly pass it on to my other kegs?

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Old 12-21-2011, 03:31 PM   #2
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Acid character leads me to think you have a sanitation issue. Perhaps you need to completely break down the serving lines, tap, shank, kegs and do a solid cleaning on everything. Or you got air into those two kegs. As well, check your brewing equipment, may be time to replace transfer lines, brewing buckets, etc...anywhere pedio, enteric, lacto, etc can hide.

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Old 12-21-2011, 07:15 PM   #3
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I had a similar issue, though not soured, my beers refermented after bottling from the keg. I cleaned everything like it was going to be implanted into my body, and it's been fine ever since.

I found dip tubes and picnic taps to be the biggest offenders. I actually swap out my out lines with picnic tapes every 2 weeks.

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Old 12-21-2011, 08:05 PM   #4
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Do you have check valves on each side of the splitter?

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Old 12-22-2011, 04:49 AM   #5
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Actually, I do not have a check valve on each line after the splitter. Thinking beer got backed up in the lines and now causing problems?

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Old 12-22-2011, 03:49 PM   #6
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not necessarily beer, but if there is a clear path of travel between the kegs, and you pour a beer from one of the kegs, gas from the other is going to flow into the one you poured from and can carry bacteria with it.

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Old 12-22-2011, 10:24 PM   #7
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Quote:
Originally Posted by audger View Post
not necessarily beer, but if there is a clear path of travel between the kegs, and you pour a beer from one of the kegs, gas from the other is going to flow into the one you poured from and can carry bacteria with it.
Umm....What?

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Old 12-23-2011, 12:06 AM   #8
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Are you boiling your priming sugar 15 minutes before introducing it to the keg?

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There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.
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Old 12-26-2011, 02:20 AM   #9
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Quote:
Originally Posted by Aunt_Ester
Are you boiling your priming sugar 15 minutes before introducing it to the keg?
Yes, but what would priming sugar have to do with one keg going bad and seemingly the other two to be affected?
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Old 12-27-2011, 09:32 PM   #10
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Well, it's possible that bacteria could be domiciled with your priming sugar, especially if you're opening and saving bags of priming sugar.

Just trying to remove some variables from the situation. If you're boiling, then I would reinspect the cleaning regiment for your hardware.

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There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.
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