hylander0
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- Joined
- Jan 8, 2015
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Hello Everyone.
In the spirit of keeping this question simple. Let me start the story with a perfectly tasting cold crashed APA still in the fermenter.
After 3 weeks of a primary fermentation, 4 day dry hop and 1 day Cold crash the 35 degree beer was sampled and auto siphoned in the keg. The beer was great at this point.
Packaging: I used starsan in the corney keg, poles, tip tubes and on the auto siphon. The keg was not purged with CO2 prior to filling but after filling with beer I purged with CO2 via gas in port and burped with the PRV 3 times. There was 4.7 gallons in the keg.
As this point I very much enjoyed to taste of the APA. May be slight green flavor but hops and the malty backbone was very present
Carbing: After sealing up the keg, and purging with CO2. I did the patented quick carb method (rolling/shaking the keg while on the gas). This got the beer carbed 80% of the way in 10 minutes. Pulled some beer from the tap to taste.
At this point the beer tasted as you would expect a young under-carbed beer to taste. No glaring off flavors but needs time to improve.
2 days later: I decided to try another sample off the keg. Oh no. Something isnt quite right. The hoppy and Malt flavor are dominated by the green apple, tart flavor most likely Acetaldehyde.
I read here: http://www.winning-homebrew.com/acetaldehyde.html
The oxidized or acetic-cider version is produced when ethanol oxidizes, or sometimes from bacterial contamination. It is produced when ethanol is oxidized back to acetaldehyde, and then the acetaldehyde is converted to acetic acid. To prevent this type of off flavors, keep oxygen exposure to a minimum.
I cant imagine any bateria could ruin beer stored at refrigator temps in two days so I have to think this might be an oxidation related off-flavor. Perhaps this is related to the patented quick carb method while failing to purge all of the O2 out of the keg.
Any thoughts?
In the spirit of keeping this question simple. Let me start the story with a perfectly tasting cold crashed APA still in the fermenter.
After 3 weeks of a primary fermentation, 4 day dry hop and 1 day Cold crash the 35 degree beer was sampled and auto siphoned in the keg. The beer was great at this point.
Packaging: I used starsan in the corney keg, poles, tip tubes and on the auto siphon. The keg was not purged with CO2 prior to filling but after filling with beer I purged with CO2 via gas in port and burped with the PRV 3 times. There was 4.7 gallons in the keg.
As this point I very much enjoyed to taste of the APA. May be slight green flavor but hops and the malty backbone was very present
Carbing: After sealing up the keg, and purging with CO2. I did the patented quick carb method (rolling/shaking the keg while on the gas). This got the beer carbed 80% of the way in 10 minutes. Pulled some beer from the tap to taste.
At this point the beer tasted as you would expect a young under-carbed beer to taste. No glaring off flavors but needs time to improve.
2 days later: I decided to try another sample off the keg. Oh no. Something isnt quite right. The hoppy and Malt flavor are dominated by the green apple, tart flavor most likely Acetaldehyde.
I read here: http://www.winning-homebrew.com/acetaldehyde.html
The oxidized or acetic-cider version is produced when ethanol oxidizes, or sometimes from bacterial contamination. It is produced when ethanol is oxidized back to acetaldehyde, and then the acetaldehyde is converted to acetic acid. To prevent this type of off flavors, keep oxygen exposure to a minimum.
I cant imagine any bateria could ruin beer stored at refrigator temps in two days so I have to think this might be an oxidation related off-flavor. Perhaps this is related to the patented quick carb method while failing to purge all of the O2 out of the keg.
Any thoughts?