Hi, I’ve never posted before although I’ve done a fair bit of reading. I’ve brew many many times before, and even started selling my kegged homebrew to a catering company (with which I never had trouble) and more recently, a cultural center, that sells my beer and some other person homebrew also.
The thing is that the beer I sell them, and only them, is going sour. Now, recently I changed from cornys to sanke kegs, so it might be a problem with sanitizing them wrongly. On the other hand, I’ve had a pressurized keg in my kitchen with leftover from a wedding for over a month, and after that time I tasted it and was still great. I took that same keg to the cultural center, being confident that this one wasn’t going to be sour, along with a different keg which we tasted before I leave the place. But lo and behold, it was really sour after 1 week.
This has happened in the same night also. I’ve delivered them beer which was great at the start of the evening but 4 hours later it was sour. To the point that clients started complaining.
What’s going on here? The beer always taste great before leaving my house.
At first I though the culprit was them. They store the kegs (and use them) unrefrigerated, near a oven in a kitchen that gets really hot. And they don’t clean their lines. The thing is the other dude’s beer is fine. Is always fine.
I don’t filter my beer nor use anything except grains and hops. Might be that the other dude filter the beer? Or might he use preservatives Or maybe I have some contamination in the keg that flourishes at those high temps? Might be that the yeast that I’m using causes this sournes at high temps? (Mostly us-05)
Any help is really apreciated, I’m going nuts here. I guess the answer might be better sanitation but I want to know if there is any other option.
Thanks a lot!
The thing is that the beer I sell them, and only them, is going sour. Now, recently I changed from cornys to sanke kegs, so it might be a problem with sanitizing them wrongly. On the other hand, I’ve had a pressurized keg in my kitchen with leftover from a wedding for over a month, and after that time I tasted it and was still great. I took that same keg to the cultural center, being confident that this one wasn’t going to be sour, along with a different keg which we tasted before I leave the place. But lo and behold, it was really sour after 1 week.
This has happened in the same night also. I’ve delivered them beer which was great at the start of the evening but 4 hours later it was sour. To the point that clients started complaining.
What’s going on here? The beer always taste great before leaving my house.
At first I though the culprit was them. They store the kegs (and use them) unrefrigerated, near a oven in a kitchen that gets really hot. And they don’t clean their lines. The thing is the other dude’s beer is fine. Is always fine.
I don’t filter my beer nor use anything except grains and hops. Might be that the other dude filter the beer? Or might he use preservatives Or maybe I have some contamination in the keg that flourishes at those high temps? Might be that the yeast that I’m using causes this sournes at high temps? (Mostly us-05)
Any help is really apreciated, I’m going nuts here. I guess the answer might be better sanitation but I want to know if there is any other option.
Thanks a lot!