Okay so if anyone remembers me asking about my possible gas/beer in/out post on my keg problem, I just got around to fixing it yesterday. Basically what happened was, I had a gas post on the beer out (obviously the beer disconnect didn't like the connection).
So yesterday I got back from two computer jobs I went to right after work. I hadn't been home all day and it was about 8:00PM. I said to myself "I think I'll try and switch those posts tonight." So I get all excited and fill a bowl with some PBW and hot water to clean the new post. It was suggested that I clear the CO2 in the head space, and quickly swap the posts, then replace the head space. Simple! I should also note that my beer was already carbed and pulled out of my keezer (i.e. room temperature).
So after a couple minutes of my new post sitting, I rinse it well with some water and head to the garage. This was good, I was having some friends over and in about an hour, my beer would be at a drinkable temperature. I bent down to relieve the CO2 and......... NOTHING! When I originally removed the keg from the keezer, I had such a hard time getting the disconnect off that I must have loosened the post, allowing all my CO2 to leave the keg! Not only that, sitting in my spare room at room temperature probably didn't have retain any CO2. I'm an obvious genius who takes note of meticulous details.
I tasted the warm, flat beer anyway. It didn't taste bad, maybe a little watery in flavor. I am wondering if my beer had oxygen exposure, and what affect this would have on my beer. Was I just gifted with 5 gallons of meat marinade?
EDIT: I instantly set this to recarb.
So yesterday I got back from two computer jobs I went to right after work. I hadn't been home all day and it was about 8:00PM. I said to myself "I think I'll try and switch those posts tonight." So I get all excited and fill a bowl with some PBW and hot water to clean the new post. It was suggested that I clear the CO2 in the head space, and quickly swap the posts, then replace the head space. Simple! I should also note that my beer was already carbed and pulled out of my keezer (i.e. room temperature).
So after a couple minutes of my new post sitting, I rinse it well with some water and head to the garage. This was good, I was having some friends over and in about an hour, my beer would be at a drinkable temperature. I bent down to relieve the CO2 and......... NOTHING! When I originally removed the keg from the keezer, I had such a hard time getting the disconnect off that I must have loosened the post, allowing all my CO2 to leave the keg! Not only that, sitting in my spare room at room temperature probably didn't have retain any CO2. I'm an obvious genius who takes note of meticulous details.
I tasted the warm, flat beer anyway. It didn't taste bad, maybe a little watery in flavor. I am wondering if my beer had oxygen exposure, and what affect this would have on my beer. Was I just gifted with 5 gallons of meat marinade?
EDIT: I instantly set this to recarb.
