ldgenius2000
Well-Known Member
Sorry guys, hate to do this, but could use some input. So I have had my version of the Bee Cave Robust porter in secondary for a month now. When I would take samples the taste was decidedly roasty and porter like. I primed with munton's creamy-x and mini-keg'ed the beer last saturday. I tried a sample today. The roastiness is still there, but now there is definitely a sour tang. Is that from infection, or maybe the keg just needs more time to condition? I mean worst case I can call it a historic porter right? Any input would be much appreciated.