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Old 12-19-2011, 02:11 AM   #1
TheGrouch
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Jul 2011
Plainfield, IL
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Keg virgin here. I put my first keg on 30 psi and shook for 5 minutes. Then took it off and let it sit overnight. Then released pressure and put 10 psi on it. 12 hours later, the beer comes out about 2/3rds foam and has a very metallic/harsh taste. I saw this mentioned as a possible side effect of burst carbing, but I'm not sure how or if it can be fixed.

Suggestions?

 
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Old 12-19-2011, 02:25 AM   #2
day_trippr
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May 2011
Stow, MA
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Time will fix what burst carbing causes...

Cheers!

 
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Old 12-19-2011, 04:54 PM   #3
TheGrouch
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Jul 2011
Plainfield, IL
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Anyone else? Just let it sit at 10psi and it will correct itself?

 
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Old 12-19-2011, 07:19 PM   #4
audger
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Apr 2011
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i second there being no substitute for time.

letting it equilize at 10 psi will correct it. you may need to vent the pressure periodically.

 
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Old 12-20-2011, 09:25 PM   #5
wbeeson23
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Oct 2010
Denver
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I had a metallic taste on first use of a used keg. It was very noticable at first and subsided after about 2 weeks of drinking off of it. Not sure the cause but maybe yours will die down as mine did.

How did you clean/sanitize the keg prior to using?

 
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Old 12-20-2011, 09:34 PM   #6
o4_srt
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Jan 2010
Lancaster, PA
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If I remember correctly, co2 has a metallic taste to it. Your abundance of carbonation would support this. Reduce your psi, and your metallic taste should go away.
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Old 12-20-2011, 09:35 PM   #7
bigbeergeek
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Sep 2008
Visalia, CA
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Carbonic acid is produced when burst carbing... that's the "bite" you're experiencing. Give it a little time and it naturally dissipates.
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Old 12-20-2011, 09:36 PM   #8
david_42
 
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One of the reasons I don't force carbonate any more. It takes time for the beer to adjust to the pH change, no way around that.
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Old 12-20-2011, 10:58 PM   #9
day_trippr
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May 2011
Stow, MA
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Don't overlook the obvious: if you don't crash cool before kegging, it becomes very likely that there will be some yeast bite in the first couple of pours. Some folks describe that as both harsh and metallic...

Cheers!

 
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Old 12-21-2011, 03:47 PM   #10
TheGrouch
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Jul 2011
Plainfield, IL
Posts: 21

Actually, the more I taste it, it's more astringent/ashtray-like. But it's subsiding. Should be in good shape by Friday. Which is perfect timing since I've got all next week off!

Thanks for the input.


 
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