instinct2
Well-Known Member
For the past year I keep making awful pale and ipa beers. I’ve brewed with a local commercial brewer and he didn’t find any flaws with my brewing process or fermentation. Beer was perfect yesterday going into the keg. Had wonderful aroma and flavor. Was fermented in at 68 degrees inside a controlled stainless fermenter. Now 24 hours of force carbonating at 40lbs the flavor is almost diacetyl, has a sharp bite, and absolutely no aroma now. I have 6 lines, with 2 different manifolds with 3 in each. I broke down all the faucets, cleaned and sanitized. Changed all the beer lines and cleaned the co2 line and check valves before kegging. Still in 24 hours it’s a mess. I’m at a complete loss about ready throw in the towel... I haven’t brewed the last 3 months because of the frustration level and tried to eliminate everything I could possibly think off. I purchase my co2 from a local welding supply shop that I believe serves most of the co2 for local bars as well. Anyone have any thoughts?