I had a "green beer" taste in my beers that turned out to be autolysis of the yeast during bottle conditioning. When I switched to kegging it disappeared.
OK, just to follow-up on this: I made a 2.5L starter of 34/70, let it get active, then pitched about a liter of this into the keg. I would have added more but didn't have room in the keg. I brought the keg to room temperature and 2 days after pitch I checked the PRV and only got a little hiss...
My latest Oktoberfest lager seems to have some diacetyl in it and I'm going to chuck some krausening starter in to remedy this. The keg is at room temperature but is already gassed up to 2.7 volumes. If I make a 1.25L starter using 125g of DME and then toss this in the keg and seal it up am I...