Here's the details of my brew setup:
I've brewed about 10 batches with this setup, before which I brewed probably 30 batches on a very similar setup but 2.5 gallon, with some 2.5 gallon corny kegs. Almost all of those batches were very good, but now on the 5 gallon system I've had some issues lately.
On a couple of the batches I've had flavor like rust and caramel, with sometimes a seltzer-like aftertaste? I have 2x 5-gallon corny kegs, the nicer one of which I got first and served several successful and delicious batches from. The other is a little more beat up and the problem started about the time I got it, and then it seemed to happen on a couple alternating batches in a row so I suspected it might be related to the keg. At some point while this keg was on tap recently I also ran out of CO2 earlier than I thought I should -- and when I did, the beer was completely flat, no pressure whatsoever, which makes me suspect a leak, but I did the soapy water test and didn't find anything.
My most recent batch, in the original "good" keg, however, is now tasting a little rust/caramel/seltzer on some pints. Most recently I bottled 6 bottles of a batch and kegged the rest in the "bad" keg so I guess we'll see how the bottled ones compare to the kegged.
I figured carbonation level might be a problem, especially with the seltzer aftertaste. I'd think infection could also cause that but then wouldn't it be super dry instead of caramelly?
If the latest batch does taste different from bottle vs keg I'm tempted to either replace basically the whole draft system (kegs, lines, connectors, tap) or think about bottling again. I unfortunately don't have a lot of measurements because I had such good results on something like 35 batches in a row that my strategy was very RDWHAHB because the results were always very good until just recently.
Does anyone have any ideas or suggestions?
Thanks
- 5 gallon
- All grain, BIAB
- Turkey fryer with aluminium pot
- Plastic bucket fermenter
- 5 gallon corny kegs
- Usually 152 degrees F mash for most recipes
I've brewed about 10 batches with this setup, before which I brewed probably 30 batches on a very similar setup but 2.5 gallon, with some 2.5 gallon corny kegs. Almost all of those batches were very good, but now on the 5 gallon system I've had some issues lately.
On a couple of the batches I've had flavor like rust and caramel, with sometimes a seltzer-like aftertaste? I have 2x 5-gallon corny kegs, the nicer one of which I got first and served several successful and delicious batches from. The other is a little more beat up and the problem started about the time I got it, and then it seemed to happen on a couple alternating batches in a row so I suspected it might be related to the keg. At some point while this keg was on tap recently I also ran out of CO2 earlier than I thought I should -- and when I did, the beer was completely flat, no pressure whatsoever, which makes me suspect a leak, but I did the soapy water test and didn't find anything.
My most recent batch, in the original "good" keg, however, is now tasting a little rust/caramel/seltzer on some pints. Most recently I bottled 6 bottles of a batch and kegged the rest in the "bad" keg so I guess we'll see how the bottled ones compare to the kegged.
I figured carbonation level might be a problem, especially with the seltzer aftertaste. I'd think infection could also cause that but then wouldn't it be super dry instead of caramelly?
If the latest batch does taste different from bottle vs keg I'm tempted to either replace basically the whole draft system (kegs, lines, connectors, tap) or think about bottling again. I unfortunately don't have a lot of measurements because I had such good results on something like 35 batches in a row that my strategy was very RDWHAHB because the results were always very good until just recently.
Does anyone have any ideas or suggestions?
Thanks