Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > First two batches of kegged beer taste like crap. Problem?

Reply
 
LinkBack Thread Tools
Old 09-24-2011, 02:07 AM   #1
kyle6286
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Providence, Rhode Island (unfortunately)
Posts: 345
Liked 8 Times on 8 Posts
Likes Given: 4

Default First two batches of kegged beer taste like crap. Problem?

I've had no problems with off flavors in my previous batches. Lately, however, my last two batches have an off-flavor that's tough to describe. I've heard of beers having a band-aid flavor so maybe my mind is just telling me that's what it is, but this flavor hasn't been present in my first two batches. I'm trying to think of any differences in my process that could be the cause, but the only things that I've changed have been:

1. Late extract addition after flameout instead of all at the beginning. I dump half in at the beginning and other half after flameout. The only reason I've tried this is because I've heard numerous times it can produce clearer beer and result in less of that tangy "extract" flavor some people experience.
2. Temp increases in summer. To combat this, I've used a swamp cooler and I've managed to keep my wort temps at 63-67.
3. Kegged beer. I got a kegerator a couple of months ago, and my last two batches have been kegged.
4. Better bottle. I don't see this having any affect on my beer, but I've used it in the last two batches that have the off flavor.

Other than that, I really can't figure out what's causing this. My wife thinks I'm crazy, but I can definitely notice an off flavor. Since I'm new to homebrewing, having made only 4 batches, it's hard for me to describe the flavor. Looking at Palmer's off flavor list, I'd say it falls under the medicinal category but I've never used bleach.

http://www.howtobrew.com/section4/chapter21-2.html

To clean my corny kegs, I've used the correct ratio of oxiclean free and water. I let them both soak for about an hour and then thoroughly rinsed them. I'm thinking about buying a beer that I've previously made that turned out great, either Midwest's Amber Ale or their Belgian Wit and bottle instead to see if it has anything to do with the kegs. Any ideas? I'd appreciate any feedback. Thanks.

Also, I just read on a site that some people have problems with their kegged beer if root beer was previously in the keg and was absorbed into the o-rings. I picked these two corny kegs up from a soda distributor and cleaned and sanitized them with oxiclean free and starsan. Could my o-rings be the issue?

__________________
kyle6286 is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 03:03 AM   #2
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Have you changed your water? The same off flavor can be caused by chlorine in water also.

__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 03:54 AM   #3
kyle6286
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Providence, Rhode Island (unfortunately)
Posts: 345
Liked 8 Times on 8 Posts
Likes Given: 4

Default

Nope, haven't done anything differently besides what I've mentioned. Same water in all of my batches. I use my tap water since Rhode Island water is supposedly very good quality. The more I read online about kegged beer, the more I'm realizing it's probably my issue. It has something to do with either the beer lines or the corny kegs. I'm ready to just sell it and go back to bottling. I'm not looking forward to diagnosing my problem for the next two months. Anyone interested in a brand new kegerator lol?

__________________
kyle6286 is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 04:15 AM   #4
spam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: coventry, ri
Posts: 164
Liked 2 Times on 1 Posts

Default

coventry ri here! hi! sorry I cant help noob here lol

__________________
spam is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 04:24 AM   #5
trevor_b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Georgetown, TX
Posts: 178
Liked 1 Times on 1 Posts

Default

Have you not cleaned an sanitized the keg/beer lines?

__________________
trevor_b is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 04:36 AM   #6
squirrelly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 321
Liked 6 Times on 6 Posts

Default

A few ideas come to mind from what you've posted. By the way good descriptions of your process.

First off, bandaid or medicinal flavors can be a sign of an infection. It can also be high fermentation temps, but you are no where near that high of a temp to pose those issues.

My first thought is: what are you using as a sanitizer? Oxyclean is a great cleaner, but if you are rinsing with tap water you might just be reintroducing microbes to your equipment. A lot of folks will disagree with me, but I feel you should use a good strong cleaner and then a final acid no rinse sanitizer to be sure your brewing gear really is sanitized. There is a huge difference between clean and sanitized.

Secondly, you may want to re-evaluate the better bottle. If after your previous batches you got in there and went to town with the white bristled carboy brush you may have created microscopic scratches in the plastic where bacteria will reside. There is really no way to ever get that sanitized again. There are special brushes which are softer and red in color designed for the better bottle.

Lastly, did you replace the O rings on your keg and sanitize the dip tube? If you got a used keg, chances are those O rings need to be replaced. There is a set of four of them usually sold at you homebrew shop for just a few bucks. To sanitize the dip tube, fill the keg with sanitizer and put enough C02 in there to push the solution through the picnic tap. You should also run cleaner through the keg prior to sanitizer between each batch as well.

Sorry to hear this happened, but it's all in learning. Good luck.

__________________
squirrelly is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 04:42 AM   #7
Dunerunner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Florence, OR
Posts: 831
Liked 12 Times on 11 Posts
Likes Given: 29

Default

What was your last beer run through the keggerator? What was the last beer in your keg? Did you pressurize the corney and flush out the dip tube? How long has your beer been in the keg? How long did you ferment and when did activity stop at the airlock? What beer did you brew?

Just trying to get up to speed so I can help you figure it all out. And 6 minutes late!!! Ya beat me to it squirrelly!!

__________________
Dunerunner is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 04:48 AM   #8
squirrelly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 321
Liked 6 Times on 6 Posts

Default

Ah dune I have the HBT iPhone app. Yes sir, you have met a formidable opponent.

I like the direction of your thinking; I was imagining keg issues too, but just wanted to eliminate a few other variables for the original poster.

__________________
squirrelly is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 05:59 AM   #9
kyle6286
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Providence, Rhode Island (unfortunately)
Posts: 345
Liked 8 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by spam View Post
coventry ri here! hi! sorry I cant help noob here lol
Hi fellow RI'er!
__________________
kyle6286 is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2011, 06:05 AM   #10
kyle6286
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Providence, Rhode Island (unfortunately)
Posts: 345
Liked 8 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by squirrelly View Post
A few ideas come to mind from what you've posted. By the way good descriptions of your process.

First off, bandaid or medicinal flavors can be a sign of an infection. It can also be high fermentation temps, but you are no where near that high of a temp to pose those issues.

My first thought is: what are you using as a sanitizer? Oxyclean is a great cleaner, but if you are rinsing with tap water you might just be reintroducing microbes to your equipment. A lot of folks will disagree with me, but I feel you should use a good strong cleaner and then a final acid no rinse sanitizer to be sure your brewing gear really is sanitized. There is a huge difference between clean and sanitized.

Secondly, you may want to re-evaluate the better bottle. If after your previous batches you got in there and went to town with the white bristled carboy brush you may have created microscopic scratches in the plastic where bacteria will reside. There is really no way to ever get that sanitized again. There are special brushes which are softer and red in color designed for the better bottle.

Lastly, did you replace the O rings on your keg and sanitize the dip tube? If you got a used keg, chances are those O rings need to be replaced. There is a set of four of them usually sold at you homebrew shop for just a few bucks. To sanitize the dip tube, fill the keg with sanitizer and put enough C02 in there to push the solution through the picnic tap. You should also run cleaner through the keg prior to sanitizer between each batch as well.

Sorry to hear this happened, but it's all in learning. Good luck.
I'll try to respond to all of your issues. First, I use oxiclean free as a cleanser. I follow up with star san and don't rinse anything. For these two kegs in particular, I soaked them for an hour in oxiclean free and water, rinsed it out good, and then sanitized with star san. I connected both of them to my co2 tank and let some sanitizer solution out of the beer line. This should've taken care of everything. I left some of the foam at the bottom of the keg and racked my beer on top.

In terms of my better bottle, I've never used a brush. I've soaked this with oxiclean free, all the way past the krausen line, for an hour and then shook like crazy. Both times this worked well and removed any residue. Before using it again, I made sure to sanitize it with star san.

I didn't replace either of the o-rings on my two corny kegs, but I made sure to take the lid apart and I dropped it in the corny keg when it was soaking in star san.

Thanks for your help.
__________________
kyle6286 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fifth batch... last two both taste like crap!!! beach31684 Beginners Beer Brewing Forum 14 03-14-2011 02:26 AM
Kegged portion is great but bottles taste yeasty ?? johngaltsmotor Beginners Beer Brewing Forum 6 01-10-2011 12:53 AM
kegged and bottled 1st batches today monk420 Beginners Beer Brewing Forum 1 06-07-2010 08:52 PM
Cidery taste in kegged beer BMWMK2 Beginners Beer Brewing Forum 8 03-03-2010 02:20 AM
beer taste alright, but smells like crap CROM Beginners Beer Brewing Forum 5 01-25-2010 02:31 PM