AR-Josh
Well-Known Member
I made the Muntons Gold Continental Pilsner no boil kit. It was in primary for 3 weeks and secondary for 2 weeks. The room hovered around 70F most of the time. I checked and the highest I saw the fermenter at was at peak fermentation and it was 74F. I have since kegged this beer and it is just about carbed up. I took a full beer out of the keg tonight and there is a metallic taste.
After a couple gulps I had to pour it out. So I pulled the keg out of the fridge and am going to let it sit in the garage for a while before I tap it again and hook it up to pressure. Anyone experience this before? What did you do? Would I be better off if I brought it inside where it will be at room temp?
On the plus side I brewed a Sierra Nevada Pale Ale kit from my LHBS and it is MONEY!!!! I kegged it and just put it under pressure in place of the pilser to carb up.
After a couple gulps I had to pour it out. So I pulled the keg out of the fridge and am going to let it sit in the garage for a while before I tap it again and hook it up to pressure. Anyone experience this before? What did you do? Would I be better off if I brought it inside where it will be at room temp?
On the plus side I brewed a Sierra Nevada Pale Ale kit from my LHBS and it is MONEY!!!! I kegged it and just put it under pressure in place of the pilser to carb up.