diannotti
Well-Known Member
I just kegged my first two kegs about a month ago. I primary fermented 3 weeks ( first two weeks at 65 to 68 degrees, last week 75 degrees) and then racked to the kegs. I put the kegs in the kegerator at 12 PSI for two weeks. I bled the O2 before placing kegs in the kegerator. The beer was nicely carbonated after 2 weeks on CO2 but I noticed a "sour" or "green apple-ish" taste that people on here refer to as generally being related to "green" or "young" beer. What I cant figure out though is although it has mellowed over the last few weeks it is still there. This would be about 5 weeks since kegging. I doubt seriously there was any beer infection, the brew for informational purposes were two kits a Golden and a nut brown from Midwest. I did full boils and used a copper immersion coil to cool quickly after brewing. My first brew I bottled and it was also a kit ( Brewers best Scotch ale). Absolutely no hint of "sour" in that batch. So I am wondering a few things in retrospect.
1) Should I keg condition as opposed to force? If so, what do you recommend DME, Dextrose?
2)If I stay with force carb method should I leave kegs at room temp two weeks before I actually force carb in the kegerator?{Did weeks 4 and 5 in keg at 40 degrees retard the proper conditioning of my beer?}
3)Is 5 weeks excessive before beer is properly conditioned or is 5 or maybe 8 weeks actually what people should expect before proper conditioning occurs. How long does everyone wait before refrigerating kegged beer?
4) Anything else you can think of that may have caused "green apple / soury " taste? I believe my kits used us05 and us04 yeast and I fermented at 65 to 68
1) Should I keg condition as opposed to force? If so, what do you recommend DME, Dextrose?
2)If I stay with force carb method should I leave kegs at room temp two weeks before I actually force carb in the kegerator?{Did weeks 4 and 5 in keg at 40 degrees retard the proper conditioning of my beer?}
3)Is 5 weeks excessive before beer is properly conditioned or is 5 or maybe 8 weeks actually what people should expect before proper conditioning occurs. How long does everyone wait before refrigerating kegged beer?
4) Anything else you can think of that may have caused "green apple / soury " taste? I believe my kits used us05 and us04 yeast and I fermented at 65 to 68