RGillette10
Well-Known Member
I've brewed about 5 or 6 batches and I've never had any sanitation issues or anything like that. All my beers have been good. I recently brewed an all-grain irish red/cream ale. I left it in the primary for longer than I should have. Almost 6 weeks. I just never had time to transfer it.
I transferred it to a keg this weekend, and I was planning on letting it sit for a while 2-3 weeks in the keg. When I tasted it, it was not good. Not totally undrinkable, but it had a pretty sharp flavor, almost metallic. I used WL 004 Irish Ale yeast. I'm hoping that this flavor will mellow considerably with a few weeks in the keg. Perhaps more if need be. Is that a reasonable hope?
I transferred it to a keg this weekend, and I was planning on letting it sit for a while 2-3 weeks in the keg. When I tasted it, it was not good. Not totally undrinkable, but it had a pretty sharp flavor, almost metallic. I used WL 004 Irish Ale yeast. I'm hoping that this flavor will mellow considerably with a few weeks in the keg. Perhaps more if need be. Is that a reasonable hope?