So I just kicked a keg of my Spiced Pumpkin Ale. Flushed the lines out and ran some star san through it to sanitize but i think the lines still have the pumpkin ale spice aroma in there. I put an Irish Red on and all I can smell is the aroma of the pumpkin ale still when I pull the irish red. Granted i've only pulled a few small samples to test for carbonation but I am getting that spice aroma. Please tell me this will fade with time. Anyone else ever have issues with something like this?
Don't know then.. I've had fermenting buckets that held a little of the spice smell especially cinnamon and ginger, but went away fairly quickly. Hopefully your case will be the same. Then again, you may have come across the new rage; "Spiced Irish Red"!