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This batch was divided into two kegs. The first was really good beer and is now gone. I put the second in the beer fridge 5 days ago and attached the gas. The plan was to serve it at Thanksgiving. Last night I put a picnic tap on it to see if it was carbed. I was surprised to find a strong Brett flavor. Not bad, but not something that I think my Thanksgiving crowd will appreciate.
Now, to figure where the Brett came from. The two strongest possibilities are, first, that the keg may have been one that previously had a sour beer in it and wasn't cleaned well. The second is that the gas line is the one that was attached to the sour and had some bugs in the line. The problem with the gas line theory is that it was only attached for a few days and was chilled. Could the flavor have developed that fast?
Now, to figure where the Brett came from. The two strongest possibilities are, first, that the keg may have been one that previously had a sour beer in it and wasn't cleaned well. The second is that the gas line is the one that was attached to the sour and had some bugs in the line. The problem with the gas line theory is that it was only attached for a few days and was chilled. Could the flavor have developed that fast?