johngaltsmotor
Well-Known Member
Made 2 batches of kit brew in late September. Both had a 2 week primary and a 2 week secondary/clearing.
I transferred out of secondary into Corney kegs and from there took a case of each into bottles with carb tabs before force carbonating the kegs.
My problem: the kegs taste great but the bottles have a wicked yeast flavor but are nicely carbonated. They haven't gotten any better over the 2 months since bottling. (Kegs are long since empty)
They've been in the garage (~40F) for the past month with no improvement and putting them in the refrigerator to cold crash doesn't help either.
It doesn't appear that the yeast on the bottom is getting mixed in to create the flavor - when you pour it is perfectly clear. And I've tried only pouring a fraction to ensure I don't disturb the yeast sediment.
IDEAS?!?!
I'm planning to brew again soon and while I prefer the convenience of bottles I can store (over a keg I have to empty before brewing something else), I don't want to waste my time brewing beer only to ruin it during bottle conditioning.
I transferred out of secondary into Corney kegs and from there took a case of each into bottles with carb tabs before force carbonating the kegs.
My problem: the kegs taste great but the bottles have a wicked yeast flavor but are nicely carbonated. They haven't gotten any better over the 2 months since bottling. (Kegs are long since empty)
They've been in the garage (~40F) for the past month with no improvement and putting them in the refrigerator to cold crash doesn't help either.
It doesn't appear that the yeast on the bottom is getting mixed in to create the flavor - when you pour it is perfectly clear. And I've tried only pouring a fraction to ensure I don't disturb the yeast sediment.
IDEAS?!?!
I'm planning to brew again soon and while I prefer the convenience of bottles I can store (over a keg I have to empty before brewing something else), I don't want to waste my time brewing beer only to ruin it during bottle conditioning.