4 replies to this topic

[ThroatwobblerMangrove]

I have some ESB I recently kegged. Some of this beer went into a 2L soda bottle that I force carbed (with shaking). The stuff in the keg has just been sitting under pressure (no shaking or anything).I've been drinking the beer from the 2L and it's been delicious. I tried some from the keg this morning to see how it was carbing and it seems kind of off to me. I can only think it's b/c the carbonation hasn't settled out or something. What gives? I'm really hoping it's not some issue with my keg or tap system. I cleaned the taps prior to kegging this beer and the keg got a good cleaning immediately after running out of the previous beer.

[Thirsty]

I tried some from the keg this morning to see how it was carbing and it seems kind of off to me.

It is probably the toothpaste- although I admire your efforts! Seriously, what makes it off? Is it a metallic flavor or a soapy flavor? (the obvious ones) but it could just be green beer flavor that the carbonation level is not yet masking.

[ThroatwobblerMangrove]

It is probably the toothpaste- although I admire your efforts! Seriously, what makes it off? Is it a metallic flavor or a soapy flavor? (the obvious ones) but it could just be green beer flavor that the carbonation level is not yet masking.

I just have to wonder if the carbonation is a bit harsh or maybe I'm sucking up yeast from the bottom of the keg? Nothing seemed to be settling in the soda bottle but we shall see. It's a hard thing to nail down - maybe just not as smooth tasting I guess??

[harryfrog]

Could be floating yeast. Depending on where/when in the racking process you pulled off the 2L bottle the beer could be clearer resulting in slightly different tastes.

[ThroatwobblerMangrove]

Could be floating yeast. Depending on where/when in the racking process you pulled off the 2L bottle the beer could be clearer resulting in slightly different tastes.

I had a little more tonight and the tastes seem to be converging (or my taste buds were wacky this morning).