Firstly, I want to thank everyone for chipping in on my last post for advice. Much appreciated, guys.
Now, when last we talked, I was having issues with my Irish Red having a "yeasty" taste from the keg. I'd also bottled 6 of them, and tonight I opened the first bottle and poured a glass from the keg for a side by side comparison.
First issue is the appearance. I chalk that up to chill haze from the keg, even though I'm down to about 1 gallon left in the keg and I would have thought most of the haziness would be gone. (Probably wrong about that though.)
Second, the smell of the bottled one is much cleaner. It has NONE of the smell I was describing in my last post, and it smells like a good Irish should smell.
Third, taste. Both are good. The kegged version drastically improved with age and, obviously, drinking some of that sediment as it settled to the bottom of the keg. Biggest difference is, again, slightly more "bready? yeasty?" than the bottled version. The bottled version just tastes clean.
Along with that, the carbonation in the bottled glass gives this one a much more "crisp" carbonation bite than the kegged version. Almost like a glass of coke, just not quite THAT carbed.
So, any idea on how to improve my kegging process? I force carbed, for reference. Probably my #1 issue, but it's been two weeks and everything is within normal levels now.
Atleast now I know the beer itself is just as good as it was the first time I made it, it's all in my kegging. Image attached for reference.
Now, when last we talked, I was having issues with my Irish Red having a "yeasty" taste from the keg. I'd also bottled 6 of them, and tonight I opened the first bottle and poured a glass from the keg for a side by side comparison.
First issue is the appearance. I chalk that up to chill haze from the keg, even though I'm down to about 1 gallon left in the keg and I would have thought most of the haziness would be gone. (Probably wrong about that though.)
Second, the smell of the bottled one is much cleaner. It has NONE of the smell I was describing in my last post, and it smells like a good Irish should smell.
Third, taste. Both are good. The kegged version drastically improved with age and, obviously, drinking some of that sediment as it settled to the bottom of the keg. Biggest difference is, again, slightly more "bready? yeasty?" than the bottled version. The bottled version just tastes clean.
Along with that, the carbonation in the bottled glass gives this one a much more "crisp" carbonation bite than the kegged version. Almost like a glass of coke, just not quite THAT carbed.
So, any idea on how to improve my kegging process? I force carbed, for reference. Probably my #1 issue, but it's been two weeks and everything is within normal levels now.
Atleast now I know the beer itself is just as good as it was the first time I made it, it's all in my kegging. Image attached for reference.
