I searched quite a bit on this subject but nobody really had a situation like I had.
I had a hopped up IPA kit kegged a little over a month ago, I let the ferment go and left it for about 2 weeks after any action stopped.
I filled my keg, and then I had some left over so I put some in bottles and dropped some dextrose in the bottles for carb.
I left both of them un-refridgerated for about a month like I said, I saw the bottles are extremely clear and nice and firm. Tried one of those and it was amazing beer, so that told me tonight its time to force carb my keg and its good to go.
Only problem is that my keg is super merky and has that sweet/bitter "yeasty" taste. Let the keg sit in the fridge for a few days and it still is pulling merky beer. So exact same beer, same aging time, one had a bit of dextrose to clear up any left overs for carbonation the other did not.
this happened the same for the last 4-5 batches I have had since I got my kegs.. The only one that has been clear is a cerveza that was crystal clear going into the keg.
Am I doing something stupid? After aging for a bit, should I be putting it in the fridge for a few days with no carb then draw off a few pints, THEN force carb it?
Not sure, but thats the only thing I can think of that I am doing wrong, but I'd like any feedback you guys have.
Also long time lurker, first time poster