Hello,
My biggest problem with kegging is the serving in question. Almost every time I put a beer in keg and then served it once, the flavor drops/changes a lot.
I will explain in more detail now.
My latest batch, a double IPA. I transfer the beer into the keg. Following every advice regarding hygiene for keg. And I fill it with carbon dioxide before I put the beer in. After it's filled, I use carbon dioxide to get rid of oxygen.
Then I let it stand in the refrigerator set at the CO2 level I want. After two weeks, I take my first glass. And it tastes lovely, very good hops aroma and taste and a little bit sweet that I think is good.
The next day I take a new glass, and it is now the same recurrent problem arises. The beer tastes almost metallic. The hops aroma are almost gone and have been replaced by metallic taste and hardness, the hop flavor is not as "clean" as before.
The bitterness from the hops is there but taken over by a more harshness.
This is something that ALWAYS happens when I serve from kegs, and I have noticed that if I leave it for a week untouched it is usually restored to how it was from the first glass ...... Before I take a new glass because then the same thing happens again.
Therefore, I no longer serve from kegs, Im only using it for carbination then use a beergun to bottle. When the beer tastes like i want it to taste, I will be able to bottle instead.
But is this the reason for the purchase of kegs? No! I would have liked to drop bottles and only use kegging, but because this problem is constantly occurring, I have to use bottles via beergun from keg.
You can say this:
Day 1: First glass 5/5 points.
Day 2: Glass No. 2, 1/5 points as it tastes awful and lost all its glory.
Day: 9 (one week later) 5/5 points, tastes like it did from the beginning.
Day 10: And then it went back to strange taste.
Searched for this and found a lot of threads regarding "carbonic acid" and this could be the problem.
And yes, I buy it if the carbonic acid has not fallen in the beer. But after two weeks I think 9 liters should be completely carbonated (has a 9 liter keg). And I should not have to wait 1 week between each glass? Either I can drink all the beer under one evening, or wait 1 week for the next glass.
If I had a pub, I would have to serve one and the same beer once a week because it would otherwise taste harsh and metallic every day if I did not leave it for a while after finishing the days serving.
Anyone who knows why it has become like this? Anyone who recognizes this? And how did you solve that? Maybe I just use the keg in the wrong way? It may be quite normal that after pouring a glass of beer from the keg the flavor will change due to the fact that new carbon dioxide goes down because the level drops in the keg? You may not be able to serve from kegs at short intervals without letting the carbonic acid (the new) sit in the beer.
I may have had a wrong picture of kegs and how it should be used?
My biggest problem with kegging is the serving in question. Almost every time I put a beer in keg and then served it once, the flavor drops/changes a lot.
I will explain in more detail now.
My latest batch, a double IPA. I transfer the beer into the keg. Following every advice regarding hygiene for keg. And I fill it with carbon dioxide before I put the beer in. After it's filled, I use carbon dioxide to get rid of oxygen.
Then I let it stand in the refrigerator set at the CO2 level I want. After two weeks, I take my first glass. And it tastes lovely, very good hops aroma and taste and a little bit sweet that I think is good.
The next day I take a new glass, and it is now the same recurrent problem arises. The beer tastes almost metallic. The hops aroma are almost gone and have been replaced by metallic taste and hardness, the hop flavor is not as "clean" as before.
The bitterness from the hops is there but taken over by a more harshness.
This is something that ALWAYS happens when I serve from kegs, and I have noticed that if I leave it for a week untouched it is usually restored to how it was from the first glass ...... Before I take a new glass because then the same thing happens again.
Therefore, I no longer serve from kegs, Im only using it for carbination then use a beergun to bottle. When the beer tastes like i want it to taste, I will be able to bottle instead.
But is this the reason for the purchase of kegs? No! I would have liked to drop bottles and only use kegging, but because this problem is constantly occurring, I have to use bottles via beergun from keg.
You can say this:
Day 1: First glass 5/5 points.
Day 2: Glass No. 2, 1/5 points as it tastes awful and lost all its glory.
Day: 9 (one week later) 5/5 points, tastes like it did from the beginning.
Day 10: And then it went back to strange taste.
Searched for this and found a lot of threads regarding "carbonic acid" and this could be the problem.
And yes, I buy it if the carbonic acid has not fallen in the beer. But after two weeks I think 9 liters should be completely carbonated (has a 9 liter keg). And I should not have to wait 1 week between each glass? Either I can drink all the beer under one evening, or wait 1 week for the next glass.
If I had a pub, I would have to serve one and the same beer once a week because it would otherwise taste harsh and metallic every day if I did not leave it for a while after finishing the days serving.
Anyone who knows why it has become like this? Anyone who recognizes this? And how did you solve that? Maybe I just use the keg in the wrong way? It may be quite normal that after pouring a glass of beer from the keg the flavor will change due to the fact that new carbon dioxide goes down because the level drops in the keg? You may not be able to serve from kegs at short intervals without letting the carbonic acid (the new) sit in the beer.
I may have had a wrong picture of kegs and how it should be used?
