TyGuy716
Well-Known Member
Hello everybody,
So I recently started kegging, and given how much less work it takes compared to bottling I plan on kegging a lot more. But I've noticed that my beers are coming out a lot more yeasty in flavor than the beers I've bottled. I know the problem lies in the fact that the yeast in the beer is dropping out while in the keg and since the keg is drawing the beer from the bottom of the keg I'm getting a lot more yeast in my pours than if it were poured from a bottle.
For me it's not the worst flavor I could get in my beer, but I'd ideally like to drink a beer that's closer to the way i intended it to taste. I figure this has to be a problem other homebrewers have dealt with, and I'm sure solved. I'd like to point out that I cannot cold crash due to lack of refrigerator/kegerator space.
I've heard of some chemical that you add to the beer when you want it to stop fermenting by killing the yeast. Has anyone tried this? If so does it affect the beer in any other way (flavor,aroma, shelf life?). Any and all suggestions are welcome.
Thanks in advance!
So I recently started kegging, and given how much less work it takes compared to bottling I plan on kegging a lot more. But I've noticed that my beers are coming out a lot more yeasty in flavor than the beers I've bottled. I know the problem lies in the fact that the yeast in the beer is dropping out while in the keg and since the keg is drawing the beer from the bottom of the keg I'm getting a lot more yeast in my pours than if it were poured from a bottle.
For me it's not the worst flavor I could get in my beer, but I'd ideally like to drink a beer that's closer to the way i intended it to taste. I figure this has to be a problem other homebrewers have dealt with, and I'm sure solved. I'd like to point out that I cannot cold crash due to lack of refrigerator/kegerator space.
I've heard of some chemical that you add to the beer when you want it to stop fermenting by killing the yeast. Has anyone tried this? If so does it affect the beer in any other way (flavor,aroma, shelf life?). Any and all suggestions are welcome.
Thanks in advance!