Marcelo Braga
Member
- Joined
- Mar 9, 2022
- Messages
- 8
- Reaction score
- 4
Hi!!
I used to bottle my beer, my process was 14 days for fermentation, 7 days cold crash wth gelatin and bottle, wait for a Month and IT was good to drink. Recently, I started to keg most of my beers, I Kept the same process, the only difference is that now I force cabonation and in 2 or three days Its ready to drink. Excelent on Paper...
I started to have a taste of acetaldehyde, I posted here and People told me that It may be due to contact with O2, and I probably would be fine if I Let my keg sit in room temperature for small period of time, the yeast could clean the acetaldehyde. So I did it. It worked perfectly.
But It is happening again and again. After the first time I started to purge the air from the keg using CO2, But I am having problems specially with english Ales. It is always the same, I try the beer before kegging and it is good, 3 days later green apples when the beer comes out of the tap.
I am about to use the old procedure, treating the keg as a big bottle.
What can I do to get rid of the acetaldehyde?
Is the cold crash the problem?
I watched some videos of close transfers, I understand it is the best solution, but I think it is very unpractical, the reason I went to keg is practicality.
Thanks!
I used to bottle my beer, my process was 14 days for fermentation, 7 days cold crash wth gelatin and bottle, wait for a Month and IT was good to drink. Recently, I started to keg most of my beers, I Kept the same process, the only difference is that now I force cabonation and in 2 or three days Its ready to drink. Excelent on Paper...
I started to have a taste of acetaldehyde, I posted here and People told me that It may be due to contact with O2, and I probably would be fine if I Let my keg sit in room temperature for small period of time, the yeast could clean the acetaldehyde. So I did it. It worked perfectly.
But It is happening again and again. After the first time I started to purge the air from the keg using CO2, But I am having problems specially with english Ales. It is always the same, I try the beer before kegging and it is good, 3 days later green apples when the beer comes out of the tap.
I am about to use the old procedure, treating the keg as a big bottle.
What can I do to get rid of the acetaldehyde?
Is the cold crash the problem?
I watched some videos of close transfers, I understand it is the best solution, but I think it is very unpractical, the reason I went to keg is practicality.
Thanks!