I am new to posting, although I have learned much from the collective wisdom on this forum. I am relatively new to all grain brewing, but have been brewing on and off for several years. Recently I brewed an all grain Belgian Dubbel based on a recipe from seriouseats.com, of all places. We more or less hit the numbers estimated through Beersmith: original gravity (1.072 estimated to 1.071 measured) and final gravity (1.012 estimated to 1.013 measured). The beer fermented for 35 days before we kegged it over the weekend (and then moved about a gallon from the keg to a bottling bucket for filling a few bottles).
That was the context, now for my question. The beer tasted fine before we kegged. I forced carbonated the beer in the keg for about 24 hours. I tasted it today, and although certainly not fully carbonated, it had an almost unbearable aftertaste. The taste is difficult to describe exactly, but I think its best described as a vomit taste. The aroma was normal, like I would expect a beer fermented with a Belgian yeast. The smell was certainly not unctuous in any way. After tasting the beer from the keg, I had to try one of the bottles, and it tasted normal, although significantly less carbonated. Of course I fear contamination from the Keg because thats the obvious explanation. But what type of contamination causes that effect? And is there any possible way that, perhaps, I just need to let it age?
Long post. Grateful for any feedback
That was the context, now for my question. The beer tasted fine before we kegged. I forced carbonated the beer in the keg for about 24 hours. I tasted it today, and although certainly not fully carbonated, it had an almost unbearable aftertaste. The taste is difficult to describe exactly, but I think its best described as a vomit taste. The aroma was normal, like I would expect a beer fermented with a Belgian yeast. The smell was certainly not unctuous in any way. After tasting the beer from the keg, I had to try one of the bottles, and it tasted normal, although significantly less carbonated. Of course I fear contamination from the Keg because thats the obvious explanation. But what type of contamination causes that effect? And is there any possible way that, perhaps, I just need to let it age?
Long post. Grateful for any feedback
