Zymurgrafi
Well-Known Member
I brewed a Scottish 80-/ back in October (at the yankee ingenuity session) and kegged most of it up but bottled about 6 as there was more than 5 gallons.
I just popped a bottle (swingtop) and it was a gusher. Definately not drinkable. So, I popped the rest in case it was a one off deal. All gushers.
The kegged beer is "fine". I say that with hesitation because it is not perfect. Until now I just thought it was ingredients or procedure and it just needed tweaking next time. It has a flavor I do not care for but I did not think it was infection-like.
So, the question:
Is it possible to have an infected beer and not have the infection get too bad if it is kegged versus bottled? Meaning, does kegging somehow hamper the infection some way? Or, was it merely that my bottling procedure (including priming) was off and the kegged beer is fine?
I just popped a bottle (swingtop) and it was a gusher. Definately not drinkable. So, I popped the rest in case it was a one off deal. All gushers.
The kegged beer is "fine". I say that with hesitation because it is not perfect. Until now I just thought it was ingredients or procedure and it just needed tweaking next time. It has a flavor I do not care for but I did not think it was infection-like.
So, the question:
Is it possible to have an infected beer and not have the infection get too bad if it is kegged versus bottled? Meaning, does kegging somehow hamper the infection some way? Or, was it merely that my bottling procedure (including priming) was off and the kegged beer is fine?