How to cure green taste?

[STAD]

I'm not even sure I know the "green" taste, although if I had to describe what I taste, "green" seems pretty appropriate.

Long story short, I think I kegged my beer too soon and now it's in the kezzer, carbed, and green as hell. Will this strong flavor fade in the keezer, or will I have to take it out of the cold? I want this done by Christmas... I brewed on November 3rd. What do you think?

Edit: I racked and set to carbonate at about 12 PSI in 38 degrees F about two weeks ago.

 

[Cpt_Kirks]

Without knowing the type of beer, I would say take it out of the kezzer, especially if it is an ale.

 

[Revvy]

The only way to cure a green taste is patience...

It's green because it's young...so it needs to age, it's pretty straight forward...you even admitted you kegged it too young....so leave it alone.

Treat it like a bottle beer and walk away from it for a few weeks.

 

[ifishsum]

Yeah, it will age faster at room temperature.

 

[DeathBrewer]

Just walk away. Leave the vessel, the beer, the gas lines and the whole brewery and I will spare your life. Just walk away and there will be an end to the horror.

 

[dcarter]

I have found that the only way to cure green beer is to let it ripen with age. This, as with most other things, is accelerated with an increase in tempurature.

 

[Coastarine]

I made a batch of Bee Cave IPA a while back that is H-A-R-S-H. Probably too much water salts and a little error on the high side with my hop substitution. I decided to pull it from the keezer and walk away from it for a few months. On the other hand my winter brown ale is 8.1% ABV and obviously that will benefit from age, but I decided to keep it in the keezer and on tap, and just try not to drink it much. I know something this strong will be way better with age but it's already good and I'll get to taste the progression. The alcohol is imperceptible, otherwise I might choose to age it at room temp. That's just my experience with keg aging, maybe it helps.

 

[GAbrewer]

Just walk away. Leave the vessel, the beer, the gas lines and the whole brewery and I will spare your life. Just walk away and there will be an end to the horror.

Heheh, I love that movie! If they had just brewed Lord Humongous some beer, they probably could have gotten away without a fight. :rockin:

 

[david_42]

Remove it from the keezer and let it warm up. The green flavor would fade in the keezer, but will do so faster warmer.

 

[STAD]

I understand I'm just being an impatient n00b, but what I really wanted clarification on was to pull it out of the keezer or not. It sounds like I should, so I will. Thanks.

 

[Saccharomyces]

I had a lager that wasn't very good after 2 1/2 months so I pulled it for six weeks and then returned it. It was awesome when I hooked it back up to the gas re-chilled.