LanceBoyle
Member
I made an all-grain IPA last month, the OG was 1.059 and the FG after 10 days was 1.014 and I racked the beer into a keg. I've made this recipe several times. I used 1.8 packs of US05 dry yeast (Mr Malty called for 1.4 11g packs but I accidentally overpitched a little.) I had a little beer left over in the fermenter so I bottled it in a 12 oz bottle and used 1 carbonation drop as a primer. Now, it's been a month and my kegged beer has a weird green, maybe yeasty taste. But, I opened the bottle conditioned version of the same beer and it tastes just fine. So will the kegged beer eventually be OK? Should I take the keg out of the keezer and let it sit at room temperature for 30 days or so? Any other suggestions appreciated.