So I was force carbing my first keg - my Irish Red Ale - and we tapped it after a day or so of burst pressure at 35 PSI. It tasted great - not very carbed but great. SWMBO said it was like silk.
Then I kegged my stout and moved the CO2 to that keg. Not a huge problem, except that I left the tap (picnic) connected to the red ale with no CO2. I came back the next day & 1/2 or so... I figured the next draw would flush the lines and I'd be OK. But there was little to no pressure when releasing the CO2 valve... I realized the tap line must have allowed a slow leak.
I tasted today and I sense a small off flavor, but SWMBO still thinks it is great. Anyone else done this and know how badly it can affect the kegged beer?
Then I kegged my stout and moved the CO2 to that keg. Not a huge problem, except that I left the tap (picnic) connected to the red ale with no CO2. I came back the next day & 1/2 or so... I figured the next draw would flush the lines and I'd be OK. But there was little to no pressure when releasing the CO2 valve... I realized the tap line must have allowed a slow leak.
I tasted today and I sense a small off flavor, but SWMBO still thinks it is great. Anyone else done this and know how badly it can affect the kegged beer?