Kegs at Room Tem

[bandarker]

Hey all,

So my first foray into kegging led me to a kegerator only holds 1 keg... my first batch tastes pretty off but that's another topic.

Can I keep filling kegs with future batches and leave at Room temp? If so, any recommendations for pressure/process to getting it set up?

[Keith]

I keep 5 kegs at room temp and force carb them based on the temp in the room using a calc. I however rotate my stock every couple months as the boys keep me busy brewing. http://www.brewersfriend.com/keg-carbon ... alculator/" onclick="window.open(this.href);return false;

I've also added dextrose to a keg to carbonate it, the big thing going this route is to keep oxygen off the beer, so with either method be sure to burp the keg.

As long as the keg is pressurized, most beers should hold up fairly well. However as you know some beers are drank before they peak so you always want to take that into consideration.

So going onto the other topic... What was off about the beer you brewed?

[bandarker]

It's hard to describe - I've looked up different 'off' flavours and it seems like a mixture of all. A little metallic tasting, weird grape-ish flavours. The last 2 batches I brewed and bottled turned out actually quite good. I used the Pale Ale extract recipe from John Palmer's How To Brew - I really want to make an APA that's halfway between Bad Apple's and Big Spruce's.

[Keith]

Not sure on that. May be best for someone to chime in. Do you know your water profile by chance?

[mikeorr]

Could be a wild yeast infection, as I've recently discovered the hard way


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[jacinthebox]

I've only ever gotten metallic from honey...it's the way my brain reads that flavor....others didn't taste it. It was in the White House honey ale

[GuingesRock]

...it's the way my brain reads that flavor....others didn't taste it.

That's exactly it. Flavour is made up of taste and aroma (smell). The tongue can only taste sweet, sour, bitter and salty. More recently they have discovered umami as a taste, and now there is some evidence that fat, metallic and carbonation might be tastes also. Everything else is detected by it's aroma (smell) and the brain tricks us into thinking we are tasting it. It is a wonder there is ever any agreement at all.

Having learnt the hard way. Make sure someone isn't selling you dodgy hops ...smell them. Old hops smell like dirty socks. to my brain any way.

[bandarker]

Hey all,

Just an update - the APA batch I made was 6 gallons, so I put 5 in the keg and bottled the rest. I had a bottled version last night, the taste in bottle has none of that bad flavour, so I must have messed up the keg sanitization.

On that note, how do you guys sanitize with PBW? Let it sit for a while full?

[LeafMan66_67]

Hey all,

Just an update - the APA batch I made was 6 gallons, so I put 5 in the keg and bottled the rest. I had a bottled version last night, the taste in bottle has none of that bad flavour, so I must have messed up the keg sanitization.

On that note, how do you guys sanitize with PBW? Let it sit for a while full?

PBW is a cleaner, not a sanitizer, part of a two step cleaning process. Clean with PBW (letting it soak is fine), rinse with clean water and then sanitise with something like StarSan, an acid based no - rinse sanitizer. The sanitizer is only effective if the surface is clean.