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Old 08-22-2011, 01:09 AM   #1
Kaz's Avatar
May 2010
Amish Country, PA
Posts: 1,072
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Since getting my kegging setup, I've mostly made lighter beers, Wits, Hefes, pale ales. I've kegged 2 darker beers, a Nut Brown Ale and a Scottish Ale. Both of these got slightly over carbed and I noticed a definite sour bite to them that would go away if I agitated them to degas them. Is my assumption correct that lighter beers a little more forgiving if they get overcarbed? And was the off taste I picked up definitely from having a little too much CO2 in solution?
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Old 08-22-2011, 02:05 AM   #2
Haputanlas's Avatar
Jan 2010
Austin, TX
Posts: 2,975
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Yes, I've had this happen too. Typically the harshness I tasted from from the darker malts (Astringent Bitterness). Over-carbonation can cause certain flavors to be accentuated.
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