spaceyaquarius
Well-Known Member
I have bottled 3 times now, and kegged 5 times now. I overcarbed my kegged beer the first 3 times (burst carbing), got a drinkable batch the 4th keg, and a pretty good batch on the 5th keg.
As an experiment I made 2 batches of Blue Moon clone on the same day. One went in the keg, and one batch into the bottles. The bottles tasted so much better, more flavor, more complexity, better than the real Blue Moon, and no aftertaste.
The kegged beer was 2 and a half weeks old before going in the keg, then a full 3 weeks in the keg with "set it and forget it" method at 39F and 10-12 PSI. It had a sharp/metallic aftertaste, and the full citrus and wheat flavor was only barely noticeable when compared to the bottles. The head pour and head retention was toally inconsistent. Some good, sometimes no head at all. Carbonation mistake? Or can the aluminum inside the keg really make that much difference in the beer taste? When I go to a bar and order Blue Moon out of their keg, it doesn't taste metallic.
As an experiment I made 2 batches of Blue Moon clone on the same day. One went in the keg, and one batch into the bottles. The bottles tasted so much better, more flavor, more complexity, better than the real Blue Moon, and no aftertaste.
The kegged beer was 2 and a half weeks old before going in the keg, then a full 3 weeks in the keg with "set it and forget it" method at 39F and 10-12 PSI. It had a sharp/metallic aftertaste, and the full citrus and wheat flavor was only barely noticeable when compared to the bottles. The head pour and head retention was toally inconsistent. Some good, sometimes no head at all. Carbonation mistake? Or can the aluminum inside the keg really make that much difference in the beer taste? When I go to a bar and order Blue Moon out of their keg, it doesn't taste metallic.
