GnvBrewer80
Member
Hi group,
I'm fairly new to kegging, and need a little bit of insight (or advice). I've kegged about 5 batches now and try to be quite religious about cleaning kegs, beer lines, faucets, etc before moving my finished beer into the chest freezer.
I have noticed on all my batches an odd, almost metallic or sour flavor to my brews when they first come out of the tap and into my pint glasses. It's not overly offensive, but I can tell that it's an off flavor to my brews. In other words, the beer tastes great when I pull a sample to taste in my secondary but something happens once it goes into the keg.
This off-flavor tends to disappear as the beer begins to warm up or gets exposed to air once in the pint glass. Carbonation is great; I keep it at about 10-11 PSI depending on style. My carbonation technique is to hook the gas up to the keg and run it through the beer out line at about 15 psi for three-four days, then I switch the gas to the gas-in line port and let it sit for another week or so before really trying to drink the beer.
I am wondering if the CO2 has any unique sour flavor that I might be tasting, or if something else is going on? Any help or insights from other brewer would be very much appreciated. I also have the cheaper brass faucets but am considering upgrading to the SS models if this could be causing the off-flavors.
Cheers!
Alex
I'm fairly new to kegging, and need a little bit of insight (or advice). I've kegged about 5 batches now and try to be quite religious about cleaning kegs, beer lines, faucets, etc before moving my finished beer into the chest freezer.
I have noticed on all my batches an odd, almost metallic or sour flavor to my brews when they first come out of the tap and into my pint glasses. It's not overly offensive, but I can tell that it's an off flavor to my brews. In other words, the beer tastes great when I pull a sample to taste in my secondary but something happens once it goes into the keg.
This off-flavor tends to disappear as the beer begins to warm up or gets exposed to air once in the pint glass. Carbonation is great; I keep it at about 10-11 PSI depending on style. My carbonation technique is to hook the gas up to the keg and run it through the beer out line at about 15 psi for three-four days, then I switch the gas to the gas-in line port and let it sit for another week or so before really trying to drink the beer.
I am wondering if the CO2 has any unique sour flavor that I might be tasting, or if something else is going on? Any help or insights from other brewer would be very much appreciated. I also have the cheaper brass faucets but am considering upgrading to the SS models if this could be causing the off-flavors.
Cheers!
Alex