unacceptable taste after force carbonation

[simonbagola]

Hi there,

I live in Europe, so I am using the "European commercial" S-type keg for force carbonation. CO2 is from natural source.

Before, I have used sugar priming system in bottles, everything went fine for a number of occasions, without any problems.

Now, I am starting to use force carbonation system (no bottle sediment), have fridge adapted to maintain around 34F and using about 10 PSI.

First I started with old recipe for Bohemian pilsner (AG), filtered beer, force carbonated like mentioned for 7 days - taste was awful (some strange taste in beer, cannot explain what is this like)

After that I tried with another round of Bohemian Pilsner (AG), without filtering (if in case, the beer was too much aerated during filter)... after carbonation, the beer tasted the same...

3rd try: Dortmunder Lager beer (AG), after carbonation, same taste...

In all cases:
- beer, foam, head retention looks great
- the strange taste is not felt in smell of the beer (or maybe a little?)
- I "pushed" air out of the 30litre keg (even if I am carbing only a bit more than a half of keg) for 6-7 times, so air level in keg should be almost zero, or very very low...
- even if I bottled this kind of beer, after 3-4 weeks, the taste stays...
- sanitation was never issue in my cases - bottles, kegs, fermentors, everything always cleaned and sanitised on a high level

Since the force carbonation is something I would like to develop and use in the future, do you have an idea, what could be wrong?

 

[elerten]

I believe if it's a metallic taste, it's carbonic acid. Made when you dissolve co2 into a liquid. It should pass after 3-4 days.

 

[simonbagola]

Hi, thanks for response... I think it is more like "sulfur" taste, and not metalic one... Also after 3-4 weeks in bottles, I feel no difference...

 

[lazarwolf]

These beers are all lagers? Did you do a rest during your fermentation?

Do you know the chemical profile of your water? It could be that you live in an area with high sulfur concentrations in your water. Bottle conditioning could hide that character (more sugar), where as carbonic acid would bring it forward. You may need to add Camden tabs in the future.

Either way you can probably save the beer.
First try letting it age. Sulphur ions will lose their bond to the water and fall out over time. The taste will get worse before it gets better.
Alternatively, you could add wine conditioner to mask the flavor, or a fruit flavoring.

 

[pablosbrewing]

Hi, thanks for response... I think it is more like "sulfur" taste, and not metalic one... Also after 3-4 weeks in bottles, I feel no difference...

Your beer was conditioning in bottles prior to now because yeast was present. You need to spend more time conditioning before removing the yeast.

See the Conditioning section at the bottom of this article:

https://www.wyeastlab.com/he_b_fermentation.cfmhttps://www.wyeastlab.com/he_b_fermentation.cfm

 

[lazarwolf]

Your beer was conditioning in bottles prior to now because yeast was present. You need to spend more time conditioning before removing the yeast.

See the Conditioning section at the bottom of this article:

https://www.wyeastlab.com/he_b_fermentation.cfmhttps://www.wyeastlab.com/he_b_fermentation.cfm

Now that makes sense

 

[simonbagola]

Maybe a totaly stupid question but:
- should I condition the beer in the fermenter?
- is it nececary to remove the yeast - with filtering beer?
- to condition carbonated and bottled beer around 33F is also OK?

Best regards

 

[pablosbrewing]

Maybe a totaly stupid question but:
- should I condition the beer in the fermenter?
- is it nececary to remove the yeast - with filtering beer?
- to condition carbonated and bottled beer around 33F is also OK?

Best regards

I found some threads you can check out.

Most people rack to a secondary fermenter or keg for lagering, and 6-8 weeks is common:
https://www.homebrewtalk.com/f39/lager-primary-seconday-keg-216204/

There is no reason to filter.

Normally you want to lager, then bottle condition, but it can be done the other way:
https://www.homebrewtalk.com/f13/lagering-bottle-60543/

You can try cold conditioning your filtered bottles but it could be a long wait.

 

[simonbagola]

Thanks, was great help...

Ok, will keep it around 33 in a keg for additional 4 weeks..