cdmackintosh
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- Joined
- Nov 11, 2012
- Messages
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After having my dubbel in primary for 1 month, and FG was at a constant 1026, I decided to keg it a month ago. It had a sour taste, but I hoped it would improve over time. When kegging it I added some dry yeast to see if I could get the FG down. And it has really been fermenting like crazy, as I have been having to relieve pressure in the kegs for the past 4 weeks. I have not taken a new FG reading, however yesterday I tapped some of the beer, and it was cloudy, and very sour - it tasted like crap actually. So now after 2 months of fermenting, I have run out of ideas. Should I try and crash cool it, or leave it at room temperature and hope that the yeast will condition the beer. Of course if it is an infection it doesn't matter what I do.
