I am trying to track down a metallic taste I have in two of my beers. Both beers tasted great out of the fermenter. But developed a metallic taste shortly after carbonating. The chance I could have overcarbed is pretty high, but the 30PSI for 24hours seems to be a widely used method.
Here are the similarities between the two occurrences:
1) Both were burst carbed using the 30PSI for 24hours then back it off to serving pressure (12PSI at 43°).
2) Both happened in the same keg. The keg and components were thoroughly cleaned with Oxyclean, scrubbed, hot water rinsed and sanitized with StarSan prior to racking. There was no noticeable smell in the keg prior.
3) One was a Brown Ale, one was an Oatmeal Stout. Both used Nottingham and shared some similar specialty grains (Chocolate Malt, Victory, Crystal).
4) It's possible that when I backed off from 30 to 12PSI that I didn't purge the keg both times.
The Oatmeal Stout was the first occurrence and was for a party so most of it was gone before I had a chance to correct it. The Brown Ale is still kegged but it is off the gas and I've been purging the co2 daily for the past week. It's tasting better, but still has a metallic taste.
I had a feeling that my pressure gauge was off when one of my taps was pouring significantly faster than the other. Both were at the same pressure, same length and ID beer lines. So if it were off by a few PSI then I could have had it at 32, 33, 34+ PSI for 24 hours.
Is it possible that the beer style is more prone to overcarbing?
I've had two other kegged beers in a different keg in the same setup and those have tasted great. One a Blond Ale and the other a Pale Ale. These have both been carbed with set and forget.
Thanks!
Here are the similarities between the two occurrences:
1) Both were burst carbed using the 30PSI for 24hours then back it off to serving pressure (12PSI at 43°).
2) Both happened in the same keg. The keg and components were thoroughly cleaned with Oxyclean, scrubbed, hot water rinsed and sanitized with StarSan prior to racking. There was no noticeable smell in the keg prior.
3) One was a Brown Ale, one was an Oatmeal Stout. Both used Nottingham and shared some similar specialty grains (Chocolate Malt, Victory, Crystal).
4) It's possible that when I backed off from 30 to 12PSI that I didn't purge the keg both times.
The Oatmeal Stout was the first occurrence and was for a party so most of it was gone before I had a chance to correct it. The Brown Ale is still kegged but it is off the gas and I've been purging the co2 daily for the past week. It's tasting better, but still has a metallic taste.
I had a feeling that my pressure gauge was off when one of my taps was pouring significantly faster than the other. Both were at the same pressure, same length and ID beer lines. So if it were off by a few PSI then I could have had it at 32, 33, 34+ PSI for 24 hours.
Is it possible that the beer style is more prone to overcarbing?
I've had two other kegged beers in a different keg in the same setup and those have tasted great. One a Blond Ale and the other a Pale Ale. These have both been carbed with set and forget.
Thanks!