Beer Turned Watery in Keg

[MilwaukeeBrewGuy]

Just started kegging. I have a single tank/regulator setup where i am using a T to split the gas lines.

The Dunkelweisse that I have on tap seems to have gotten kind of watery and I don't know why after carbing 1 week at 16psi at 39 degrees.

When hooking up 2 kegs to 1 regulator (the cheap way using a T) do you need to double the psi pressure to compensate?



I do seem to have come down with a cold so I am sure my senses are affected a little, but it definitely tastes watery.

 

[annasdadhockey]

No, leave the pressure the same, just know that both beers will have the same carb levels.

 

[MilwaukeeBrewGuy]

ok thanks, that's what i figured. Is there anything else that would cause it to taste a bit watery?

In a matter of days it has gotten watery, but maybe it is just my cold.
Who drinks their homebrew when they have a cold anyways?

 

[annasdadhockey]

There's really no way that I know of for a beer to "get watery" in the keg. My guess would be that it was watery from the start. Post your recipe and processes and maybe we can figure it out.


EDIT: Then again, it could be due to your cold.

 

[MilwaukeeBrewGuy]

The beer started out fantastic. Had good head retention, now the head seems to diminish rather quickly. I did sample along the way (daily) while carbonating using the set and forget method. My only problem is I did not forget!


This is the recipe I used posted by Beersmith.

OG was 1.054 and finished at 1.012. I was pretty much spot on with everything.


Recipe Type: All Grain
Yeast: Wyeast 3068
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.012
IBU: 15
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 14 Days @ 68



Dunkelweizen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
15-B German Wheat and Rye Beer, Dunkelweizen
Min OG: 1.044 Max OG: 1.056
Min IBU: 10 Max IBU: 18
Min Clr: 14 Max Clr: 23 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.93
Anticipated OG: 1.054 Plato: 13.37
Anticipated SRM: 14.1
Anticipated IBU: 15.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.6 1.70 lbs. Pilsener Germany 1.038 2
53.5 5.85 lbs. Wheat Malt America 1.038 2
23.3 2.55 lbs. Munich Malt(light) America 1.033 10
3.2 0.35 lbs. Special B Malt Belgian 1.030 120
3.2 0.35 lbs. Crystal 40L America 1.034 40
1.1 0.125 lbs. Carafa Special Germany 1.030 400
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Whole 3.90 15.5 60 min.

Yeast
-----
Wyeast 3068

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.93
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 4.37 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.


Beer was brewed on the 20th of Dec. Kegged on the 5th of Jan.

 

[MilwaukeeBrewGuy]

maybe it is just a combination of me serving it a little on the cold side (40 degrees) and having this cold. Interestingly, I found this on the interwebs on tastes.

While our tongues have thousands of taste buds to measure the four primary tastes — salty, sour, sweet, and bitter — the olfactory receptor cells at the top of our nasal cavity measure the odors that provide us with the sumptuous (or not so sumptuous) flavors we associate with certain foods. Our sense of smell is actually responsible for about 75 percent of what we typically think of as our sense of taste. So, if your nasal passage is blocked by all the mucus that keeps you sniffling and sneezing, your olfactory receptor cells aren't being visited by those odors. Which leaves everything tasting pretty much the same.

 

[annasdadhockey]

The recipe looks solid. I would wait til this cold goes away, warm the keg up a couple degrees, and see how it is later.
I agree with the info about smelling and taste being linked. Last month I had this kickazz T-bone steak for dinner, washing it down with my IPA...Didn't taste a damn thing because I was sick. The only difference between the steak and IPA was one was hot, the other cold, otherwise they tasted the same.

 

[MilwaukeeBrewGuy]

man that sounds like a good combo. Thanks for the advice.

 

[MilwaukeeBrewGuy]

well i had a commercial Pale Ale last night and I could taste it. Went back to taste the dunkelweizen and it tasted very bland. Carbonation seems to be ok because it poured with a 2" head.

I just don't get it. It started out great. This seemed to start after I spliced in the T into the gas line to hook up the other keg.

Could I be in between flavor changes due to a contamination?

The wonderful aroma it had seems to have been lost also.

I tasted it at about 42 degrees. I am just discouraged. Maybe I should open this up in the Noob section.

 

[gbrewing]

MilwaukeeBrewGuy,

What was the end result with this beer? I pulled up this thread after having the same issues. I transferred to my keg and noticed the beer tasted somewhat watery in the keg. It had plenty of flavor prior to transferring.

Interestingly enough, I also have a cold at the moment. I am guessing it is an aging issue. I hit my OG and FG right on with my beer.

 

[SeattleMatt]

I've noticed this as well. I can't explain it. The beer always tastes better after a couple weeks in the keg. Give it some time and it will turn out great.

 

[MilwaukeeBrewGuy]

Well in my case the dunkelweizen tasted better when it was young. It was more vibrant. It never did taste quite as good. The malt was there and then it was gone.

Has it changed at all now?

 

[gbrewing]

I pulled up this thread after having the same issues. I transferred to my keg and noticed the beer tasted somewhat watery in the keg. It had plenty of flavor prior to transferring.

I am guessing it is an aging issue. I hit my OG and FG right on with my beer.

My process was not my normal process for me. I had brewed an american wheat beer and was trying a new process of ramping down the temperature from 62 degrees - 33 degrees over 7 days. I waited until the beer temperature reached 40 degrees before applying CO2. I pulled a sample of the beer after being on the CO2 for a few days and it was watery as described above.

After around 7 days of carbonation the beer snapped back and tastes great. In fact, it was very flavorful and the complete opposite of watery.