scratchypants
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- Dec 14, 2009
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Aside from it being the wrong time of year, my home brew-savvy friend thought I did quite well with my extract Hefeweizen recipe.
I was a little concerned because my LHBS didn't have enough wheat extract and they completely messed up my hops order (I wanted Hallertauer and Saaz and ended up with Tettnanger and Goldings). I subbed the last pound of extract with extra pale DME and I used all Tettnanger, taking their AAU difference over the Halleratuer and Saaz into consideration.
I was waiting for my kegging supplies to arrive (they have since) - all I had were my cornies. On day 4, I racked to a secondary and on day 13 (last Saturday), I prepped a corny and racked to it. I was concerned about not having enough cloudiness, so I stuck the racking cane down into the sediment a few times during the process. I capped the corny and drove it to my friend's place where we force-carbed it.
After an hour or so, we tapped and sampled. It was good - very good. I brought the keg back home. Yesterday I received my kegging stuff and hooked it up. So now, finally, the point...
The taste was different. It had the banana smell from a distance, but when I stuck my nose in the glass - it was different. Not pleasant - kind of a rotting vegetable smell. Not as fresh. The head was extremely thick and creamy. When most of it dissipated (which took a long time), there was a thick raft of extremely dense head left. It was drinkable, but I wasn't enjoying it.
My theory: I wonder if not shaking the keg before serving actually sucks up more yeast due to the location of the "out" tube. I'm going to shake the snot out of it tonight before serving and see what happens.
Did I suck up too much yeast when I racked it to the keg? Could my keg have affected the taste?
I was a little concerned because my LHBS didn't have enough wheat extract and they completely messed up my hops order (I wanted Hallertauer and Saaz and ended up with Tettnanger and Goldings). I subbed the last pound of extract with extra pale DME and I used all Tettnanger, taking their AAU difference over the Halleratuer and Saaz into consideration.
I was waiting for my kegging supplies to arrive (they have since) - all I had were my cornies. On day 4, I racked to a secondary and on day 13 (last Saturday), I prepped a corny and racked to it. I was concerned about not having enough cloudiness, so I stuck the racking cane down into the sediment a few times during the process. I capped the corny and drove it to my friend's place where we force-carbed it.
After an hour or so, we tapped and sampled. It was good - very good. I brought the keg back home. Yesterday I received my kegging stuff and hooked it up. So now, finally, the point...
The taste was different. It had the banana smell from a distance, but when I stuck my nose in the glass - it was different. Not pleasant - kind of a rotting vegetable smell. Not as fresh. The head was extremely thick and creamy. When most of it dissipated (which took a long time), there was a thick raft of extremely dense head left. It was drinkable, but I wasn't enjoying it.
My theory: I wonder if not shaking the keg before serving actually sucks up more yeast due to the location of the "out" tube. I'm going to shake the snot out of it tonight before serving and see what happens.
Did I suck up too much yeast when I racked it to the keg? Could my keg have affected the taste?