Beer always changes flavor within a day of kegging

[TheMadKing]

Oh, that's interesting. So you'd say for final sanitization of a keg, iodophor's the way to go?



How long does it taste the flavor to dissipate? Will it dissipate if you pour the beer in and pressurize before it goes?

Star san has virtually no flavor. If you can taste it in your final brew, then you're not using it right.

 

[bradleypariah]

Would like to hear some updates if you have brewed again?
Any changes?

I am brewing the Blackberry Ale recipe I posted in another thread. Haven't tasted it yet. Haven't added the fruit. Perhaps tonight?

More news in about a week, I would say.

 

[foles]

Not sure if the OP will read this a few months later. I had a similar problem that plagued me for 6 years. 2 problems I finally identified were playing off against each other, making it hard to pinpoint.
1) Fermentation temp - sticking to outside of fermenter wasn't accurate for me. Beers improved out of sight with a thermowell. Don't believe what people say about taping it on, too risky. Measure the beer temp. I was getting killed by pitching after the final part of the chill in the fridge. Beer itself was far too warm. Then again during high krausen.
2) Beer where I was adding ~4-5ml/gallon of 88% lactic was losing all beer flavour.

 

[bradleypariah]

I still believe it was a metallic/sodium-like characteristic that was imparted by the CO2. Until CO2 is absorbed properly, the beer just tastes off, IMO.

I consider this thread solved, but I look forward to learning more about other off-flavors in the near future.

My home brew club is planning to buy an "off-flavor kit". I'd never heard of such a thing. Apparently they're a little expensive, so we're going to share the cost.
We always meet at a local microbrewery, so we're going to order up a bunch of pints of a simple ale, then split them up into multiple taster glasses, and add the off-flavors to each one.
I guess you just taste the normal beer once, then add a flavor, taste it, and then read what causes it.
The hope is that you will think, "I've taste that off-flavor before! What is that?!", then you read the card and find out what part of your process needs adjustment.



If anyone cares about the blackberry ale, it was delicious, but not right away. After kegging, I thought it lost some sweetness, so I added a gallon of pure apple cider from a local farm to the keg, then we bottled it in bombers.
I opened a bottle every four days or so, and once the carbonation:sweetness ratio was nice (about two weeks), I pasteurized the bottles. My brother-in-law and I liked it enough that we're going to do it exactly the same way next blackberry season.

 

[Revvy]

My home brew club is planning to buy an "off-flavor kit". I'd never heard of such a thing. Apparently they're a little expensive, so we're going to share the cost.
We always meet at a local microbrewery, so we're going to order up a bunch of pints of a simple ale, then split them up into multiple taster glasses, and add the off-flavors to each one.
I guess you just taste the normal beer once, then add a flavor, taste it, and then read what causes it.
The hope is that you will think, "I've taste that off-flavor before! What is that?!", then you read the card and find out what part of your process needs adjustment.

it's one of the most valuable thinks you can do for yourself, to actually taste in a controlled environment and learn what the tastes actually are instead of reading about it.

 

[bradleypariah]

I thought it might be! Have you ever bought one of those kits, Revvy?

 

[Ashevillain]

Cheaper alternative, go to a bar that doesn't take care of their lines. You will find it very educational. The off flavor "spiked" drinks do help, but they do not taste exactly like a beer where the off flavors occurred naturally, just a heads up. Definitely gets you in the ballpark and might help distinguish between similarish flavors like DMS and diacetyl. (Diacetyl tastes like candy corn to me). The spike for infections only covers acetobacter, which is probably the most obvious but certainly not the only unexpected microbe causing off flavors.

 

[gnef]

I thought it might be! Have you ever bought one of those kits, Revvy?

Our club does this at least once a year, sometimes twice. It helps to calibrate your palate to specific flavors. If you are doing the full kit, split it into two days, as it will tax your sensitivity if you try to do too many all together. It helps to organize it based on brewing problems and then fermentation problems.

The great thing about the kits is that it helps you isolate particular flavors at reasonable concentration levels. Everyone tastes things slightly different, so once you know what it is you are tasting, you can then memorize that flavor and aroma as that particular compound and then figure out the problems from there.