Thought I would share a little story for ****s and giggles....
I brewed an all grain belgian trippel a few months ago. I ended up with a little bit too much volume but what I could fit in the keg turned out really well. I had about 3/4-1 gallon of beer left in my plastic bucket after I filled up the keg and it has just been sitting there for the last 4 months or so since I racked the original batch. I was cleaning kegs the other day and thought to myself, "what the hell, it smells OK and doesn't have a pellicle. Might as well rack the leftovers into the keg and see how it turns out." I did this last weekend and just tried it.
Literally the worst thing I have ever tasted.
It had a hot taste like a beer with too much fusel production but with more of an acidic, puckering finish. It also had the slight flavor of vinegar and, worst of all, a cloying, mouth coating, molassesy, oxidized, sherry sweetness. It took me 30 minutes to get the flavor out of my mouth. Guess this is a lesson about oxidation....
I brewed an all grain belgian trippel a few months ago. I ended up with a little bit too much volume but what I could fit in the keg turned out really well. I had about 3/4-1 gallon of beer left in my plastic bucket after I filled up the keg and it has just been sitting there for the last 4 months or so since I racked the original batch. I was cleaning kegs the other day and thought to myself, "what the hell, it smells OK and doesn't have a pellicle. Might as well rack the leftovers into the keg and see how it turns out." I did this last weekend and just tried it.
Literally the worst thing I have ever tasted.
It had a hot taste like a beer with too much fusel production but with more of an acidic, puckering finish. It also had the slight flavor of vinegar and, worst of all, a cloying, mouth coating, molassesy, oxidized, sherry sweetness. It took me 30 minutes to get the flavor out of my mouth. Guess this is a lesson about oxidation....
