Originally Posted by RichBrewer
When you say malt flavor be more specific. I know hop flavor and aroma can fade over time which would increase your perception of the malt but this sounds much more intense.
I'm not sure how else to describe other than to say that at first, yes, I thought maybe the malt profile was more predominant as the hop bitterness and aroma faded. However, several days later, it definately has a very strong musty flavor that has overwhelmed the beer.
I guess I just wanted to know (asside from sourness), can spoiling bacteria really take 2 months to destroy a brew? The only other possibilty I could think of is that maybe something weasled it's way in through the gas post when I was switching around my CO2 lines? is that possible, and can an infection move from keg to keg through the CO2 lines?
I have not had any beer get sucked back up into the gas lines at any point.