Ageing a porter in a keg

[AHammer16]

I have a maple porter that i have aged in the secondary for 3 weeks. I just transferred it to a corny. When i tasted it during transfer it was like drinking liquid heartburn.

Question 1 : Do you think this aspect of the flavor will mellow with time?

Question 2 : Is the corny an OK place to age? I currently have it under pressure.

Question 3 : Sould i let it age carbonated or just leave a little pressure in the corny.

Question 4 : Should it sit in the keg fridge or out at cool room temps to age?

 

[david_42]

1. Never ran across "liquid heartburn". Most flavors do mellow.
2,3,4 Aging in cornies works great, a little pressure at the beginning to secure the seal and keep it at the same temperatures you would for bottles.

I gave my latest corny of porter a month at about 60F and then put it in the kegger.

 

[Brewpastor]

Please clarify liquid heartburn so I can get a better idea what you are dealing with. Thanks.

 

[AHammer16]

Im not sure if it is an extreme pH problem or some component of the greenish beer that i am not familiar with yet. It tastes caustic. You take a sip and it burns going down. I personally think it needs a 3-4 month mellowing time.

So should i remove the pressurised keg from the fridge to age at room temp?

 

[El Pistolero]

You take a sip and it burns going down.

Like an alcohol burn?

 

[AHammer16]

Like an alcohol burn?

No i cant really explain it. I'm going to let it age for a couple of months before tasting it again.