Aging in a keg

[mckay75]

Brewed an India Brown ale a few weeks ago and just kegged it this week. Force carbed it hoping it would be ready to drink at the meeting I'm hosting Friday night. Well...it tastes like shit...so I'm thinking I'm going to remove it from my beer fridge and hide it so none of my fellow brewers will have the opportunity to taste it. I'm hoping it just needs some time to age...would there be any advantage to letting it age in the fridge over removing it and letting it age in a warmer environment? Any concerns I should be aware of now that it is carbed?

[GuingesRock]

Good question. I'd like to know what people say about that also.

[GuingesRock]

In a warmer environment, any yeast in there will wake up but it sounds like they did all the fermenting and cleaning up they were going to do, as you said it had been a few weeks, so may be no benefit?

My beers seem to improve after a few weeks in the cold.

[FishHuntBrew]

Warmer environment will def help it age, colder environment will help it clear up/drop remaining yeast out of suspension. If it hasn't fully carbed yet, pull it off gas and add a small percentage of priming sugar to get those yeast active again, let it sit for a month while the yeast eat up that sugar and clean up your beer.

[mcgster]

I am always very hesitant to leave my beer in a warm environment. I find that its much better to let it age in a cooler environment around 50F or so.

[mckay75]

I have a cold storage I could put it in which could be a happy medium. However it is already carbed (force carbed on MOnday and has been set to serving pressure since).

[mcgster]

That won't be a problem i do the same thing with all my beer.

Force carb then test, and let it age.

[mckay75]

great! Thanks!

[Halifax_Jeff]

If it makes you feel better I brewed an india brown ale and the first number of pours from the keg didn't taste terrible but not what I was hoping for... I let it sit for a few weeks and tried to occasional glass and it keeps getting better. Still not my favorite brew but its cold and wet.

[mckay75]

yeah this an alcohol finish to it that is just harsh to me. Hoping it will get better with time...only thing I can think of since I had the fermentation temp controlled, dumped the trub early enough in and was just shy of 3 weeks in the conical before kegging. Only other thing could be that bitch Ringwood yeast...which has repeatedly proven to be my nemesis. This was also the yeast that I had posted in another thread that was a couple months past its expiration and I brought back to life (which worked btw).

Thanks guys...i'll hide this one away and hope for the best!

[jtmwhyte]

I just made my first batch of "Deutschnozzle" Bavarian Pale Ale. I thought it was a dumper about a week ago. Now it's awesome. Give it time at any Temp and you'll likely be rewarded

[saosborne]

I have a cold storage I could put it in which could be a happy medium. However it is already carbed (force carbed on MOnday and has been set to serving pressure since).

from what i've read temp extremes are never good once the beer is cold. going from the fridge to room temp might pose more probs. cold storage sounds like the best option if you need the space.

[saosborne]

however you could have pulled the connector and told us it was empty, we all know its there now...