Recent content by dan4665

I don't have an answer to that, but through experience, 100s of kegs, I get it all the time. I try to let my kegs condition at cellar temp, 62-70f depending on season, for about 4 weeks. And of course the secondary fermentation is more pronounced if I miss my target final gravity by a few...

My guess is secondary fermentation in the stored kegs, test the keg psi and if needed spund around 20 psi or whatever works out on the pressure/temp curve going from storage to serving temperature, it may take a while. I keg in 5 gal cornies, store at cellar temp, and always get secondary...

Interested... thank you USA