After 1,000+ bottles, this one is going into a keg. Will it be green tasting?

[luckybeagle]

I brewed a Dunkelweizen on 7/2 and hit FG about 48 hours ago (hydrometer hasn't moved since first testing). I did a diacetyl rest at 68F and the sample is now tasting good. No sulphur smells. OG 1.046, FG 1.012 (ABV 4.5%).

I usually bottle my beers, but this one is the first I'll be kegging. Since I usually ferment until I hit FG + 2 days, then bottle and store for 2 to 3 weeks, and then drink, how much more "green" is the beer likely to taste if we rack this to the keg and burst carbonate it for serving over the weekend? I guess the "grain to glass" in 12 days is throwing me off? Or does the green taste typically come from priming sugar that hasn't fermented fully?

 

[RPh_Guy]

I think the "green" taste is from hop polyphenols still in suspension.

I don't use excessive amounts of hops and my beer never tastes "green". I taste it throughout fermentation.

 

[luckybeagle]

I think the "green" taste is from hop polyphenols still in suspension.

I don't use excessive amounts of hops and my beer never tastes "green". I taste it throughout fermentation.

Makes sense! This one is 15 IBUs with only a small amount of Nugget added at the top of the boil. Most of my beers are 35 or under, and I have only dry hopped once. Never did understand the "green" flavor people describe in young beers. Good to know that this is what it refers to. Sounds like I'm good to throw it in the keg then?!

 

[RPh_Guy]

Yep!

 

[kevin58]

It might not taste "green" but it will definitely taste better in a week or two. It is for that reason I gave up burst carbing and use the slower set-it-and-forget-it method.

 

[brewcat]

I think the "green" taste is from hop polyphenols still in suspension.

I don't use excessive amounts of hops and my beer never tastes "green". I taste it throughout fermentation.

I think most people get "green" flavors because of poor fermentation. Poor pitch rates, uncontrolled fermentation temps. It then takes time to age them out.

 

[RPh_Guy]

That would make sense too, from my experience. I make starters, add nutrient, and tightly control fermentation temp. My beer tastes great throughout the fermentation.
Acetalydehyde, VDKs, etc could definitely be a factor.

In any event, it's fine to package if it tastes good