My last 2 IPAs (one west coast, one NE) have a musty sort of smell/taste after a couple weeks in the keg. It makes me think I have some sort of infection some where but I feel like my cleaning processes are fairly robust. I also clean my keg lines between each batch with oxyclean and starsan. What can I look towards?
I should also clarify: both of these beers were fermented in a keg, closed transferred so oxidation *shouldn't* be an issue but maybe something is getting messed up there causing oxidation? My NEIPA still LOOKS great (golden-yellow like it started) so I don't believe oxidation is the cause.
I should also clarify: both of these beers were fermented in a keg, closed transferred so oxidation *shouldn't* be an issue but maybe something is getting messed up there causing oxidation? My NEIPA still LOOKS great (golden-yellow like it started) so I don't believe oxidation is the cause.
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