BWN said:It tasted fine when I put it into the keg yesterday. I didn't see anything that looked like an infection. I pitched the yeast left over from a kolsch. I didn't wash it I just saved a slurry in a mason jar. I may have over pitched.
Damn! Well, if it tastes good...
Well I just pulled a sample from the keg, I carbed it in 2 days, usually I do it over 2 weeks time but I was worried and wanted to try it. It doesn't taste so great it has kind of a nail polish aftertaste. I am going to let it sit for a few more days and try it again, but I think I know how it will turn out.
Could the nail polish aftertaste be strong alcohol flavor? I have a few fermenters that I just recently tested the gravity on and all 3 showed readings under 1.010... They taste fine to me but I'm gonna put them in kegs tomorrow.. I'm somewhat worried, but I'm hoping I just had great fermentation. They have been there for a few months as well..
It tasted fine when I put it into the keg yesterday. I didn't see anything that looked like an infection. I pitched the yeast left over from a kolsch. I didn't wash it I just saved a slurry in a mason jar. I may have over pitched.
I just realized I kegged another beer that same night, after the infected batch. I washed my auto siphon(really just rinsed it out with tap water) then I ran starsan through it and soaked it in starsan. What are my chances the next batch is okay?
my experience with over pitching yeast (pitching on most of a yeast cake) has always resulted in an over attenuated beer, thin, bland and not good. check out this experiment done by some other guy i don't know. http://sciencebrewer.com/2012/03/02/pitching-rate-experiment-part-deux-results/
+1 make sure to double check whatever you are using to test gravity. I use my refractometer to test gravity while the beer is fermenting/finished and usually using spreadsheet adjustments it is usually pretty accurate. I freaked out because it said my beer was way low (1.004) and I feared infection also. Used my finishing hydrometer the actual reading was at 1.016. So yeah either way if you get a reading that seems way out of whack double check the hydrometer or refractometer. Just going by taste might not be a good indicator. I too am paranoid and have had batches I thought were infected because they tasted "off" after kegging. Usually the beers improve drastically after a month or two so the beer might just be green.
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