keged too soon now what

[shaff1101]

OK I just got a new kegging system and was so excited I racked and force carbed way too early. Now I have green beer. Should I take it out of the refridgerator and let condition for a few weeks or leave in the refridgerator to condition?

 

[runningweird]

its RUINED!

its really fine - if you really want to take it out and let it sit at room temp to age then wait a few days until the keg is properly carbed and do so. just keep the keg below the 65 degree mark and you will be fine.

depending on what kind of beer it is(IPA for example) younger = better hop aroma. Bigger beers should be aged longer.

worst case scenario(as long as it was done fermenting) - you wait a week to tap it and your first pour is full of sediment. after that you should be fine.

 

[beerman0001]

What flavor makes it seem green?

 

[brew2enjoy]

Could just be the C02. I would leave it in the fridge for a week and try it again. My beers always seem to mellow out and condition just fine in my kegorater at serving temps.

 

[runningweird]

What flavor makes it seem green?

could be too much yeast in suspension, could be that the beer wasn't allowed enough time for the yeast to clean up after themselves.

 

[beerman0001]

LOL first post is a ? then never responds.

 

[shaff1101]

MM sorry for the late response. It has been a busy week with the holiday and all. Anyway the taste is sour definitely like green apple sour. I guess my biggest concern is that should I leave in the fridge or take it our to condition at room temp? What would be the best way of doing this. Thanks for your quick replies. I appreciate all of your responses and will try and reply a little faster next time.

 

[runningweird]

acetaldehyde. Leave your beer on the yeast cake longer next time. cold conditioning should fix it now.