canihaveurpants
Well-Known Member
So since I've been kegging I've noticed a particular off flavor on many of the hoppy beers I have brewed. My current method involves Primary for 3 weeks, kegging, and then sticking the keg in my kegerator under pressure.
After doing some thread reading today I've come to a mini-epiphany that immediately transferring the kegs to a cold environment is not giving my beer enough time to properly condition.
My latest batch, an all-Belma pale ale that I was excited to try, is definitely showcasing this unpleasant off flavor that I am trying to extinguish. I pulled it out of the kegerator today and am going to let it sit for 3 weeks at room temperature and then pop it back it. Hopefully this is where I have been going wrong.
Any thoughts?
After doing some thread reading today I've come to a mini-epiphany that immediately transferring the kegs to a cold environment is not giving my beer enough time to properly condition.
My latest batch, an all-Belma pale ale that I was excited to try, is definitely showcasing this unpleasant off flavor that I am trying to extinguish. I pulled it out of the kegerator today and am going to let it sit for 3 weeks at room temperature and then pop it back it. Hopefully this is where I have been going wrong.
Any thoughts?