Recently tapped a keg of Dubbel….not what I expected. Exact same recipe as last time (which came out really nice). The only difference is the yeast...It's the exact same yeast, T-58, just re-used. I did a Dubbel a year ago and it was great. I saved the yeast from that batch and used it on a Belgian Tripel (yet to be tapped). I saved that yeast and pitched into this Dubbel.
Well tapping the keg and it has a very pronounced "sour" taste. But it was also VERY hazy compared to the last Dubbel (same exact recipe). I figured the bottom of the keg got a little disturbed. But several days later and a few sample pours the hazy and sour never got purged from the keg. So I pulled the keg and added some gelatin (dissolved in warm water) and shook the keg real good and now a couple weeks later it has only cleared slightly and the sour is still there...but perhaps not as strong...
I hate to dump it... I guess I should "drink my shame" as a "lesson" just as I once scolded another here to do :O
Well tapping the keg and it has a very pronounced "sour" taste. But it was also VERY hazy compared to the last Dubbel (same exact recipe). I figured the bottom of the keg got a little disturbed. But several days later and a few sample pours the hazy and sour never got purged from the keg. So I pulled the keg and added some gelatin (dissolved in warm water) and shook the keg real good and now a couple weeks later it has only cleared slightly and the sour is still there...but perhaps not as strong...
I hate to dump it... I guess I should "drink my shame" as a "lesson" just as I once scolded another here to do :O