JoeSpartaNJ
Well-Known Member
I just tapped my 4th homebrewed keg. Since the first one, I have had the same off flavor that I never got from bottling.
For the first 3 kegs, I used the "set and forget" method. I set the regulator at 12 psi and let sit for one week @ 38 degrees.
The most recent keg I set at 30 psi for 3 days (sitting still, no shaking or rolling,) purged and set regulator to 12 psi for remaining @ 38 degrees.
I do not want to say that the beer has a oxygenated cardboard flavor to it, its more like tha carbonic bite you find in seltzer or club soda.
Is that what the flavor could be? Are the beers slightly overcarbed?
My set up is as follows:
Dual tap tower setup with Perlick flow control faucets. 5ft lines. Serving pressure 12 psi. Between 38 and 40 degrees.
I should also note that the off flavor receeds as the beer warms.
Any help would be appreciated.
Thanks,
Joe
For the first 3 kegs, I used the "set and forget" method. I set the regulator at 12 psi and let sit for one week @ 38 degrees.
The most recent keg I set at 30 psi for 3 days (sitting still, no shaking or rolling,) purged and set regulator to 12 psi for remaining @ 38 degrees.
I do not want to say that the beer has a oxygenated cardboard flavor to it, its more like tha carbonic bite you find in seltzer or club soda.
Is that what the flavor could be? Are the beers slightly overcarbed?
My set up is as follows:
Dual tap tower setup with Perlick flow control faucets. 5ft lines. Serving pressure 12 psi. Between 38 and 40 degrees.
I should also note that the off flavor receeds as the beer warms.
Any help would be appreciated.
Thanks,
Joe