Ashevillain
Level 3 Potions Master
I don't consistently have this problem, but I feel like sometimes upon transferring from fermentation keg to serving keg I start to detect slight traces of chlorine.
I noticed another few threads about this recently and wanted to examine my own process to see if I could identify anything that could be going wrong when transferring/serving in a keg.
It honestly could be in my head, or it could be another part of my process that I'd need to isolate.
For example I brewed 10 Gallons of kolsh and fermented in kegs with closed transfer to serving keg. One turned out great, the other was the same or so I thought, but after a few days I feel like I can pick up the slightest bit of something off. Its pretty doubtful that its infection, but I'm open to any possibility.
I clean and sanitize all kegs very well.
I either leave some sani in the keg and force it out with co2, or even if it had been sanid and sealed ill push some sani in, shake it a bit, and push it back out.
Then I transfer. I don't use treated water when I sani, and I'm thinking maybe I should.
Also, what about cleaning other equipment as well? Its mighty convenient to use a hose to spray things down. Do I need to avoid cleaning/rinsing with unfiltered water? Sounds like a PITA.
One thing I did notice is that when I let the beer warm up to 50 degrees it was much better and didn't seem to have as much of the flavor I was picking up on, but I didn't have to do this for the first keg.
I noticed another few threads about this recently and wanted to examine my own process to see if I could identify anything that could be going wrong when transferring/serving in a keg.
It honestly could be in my head, or it could be another part of my process that I'd need to isolate.
For example I brewed 10 Gallons of kolsh and fermented in kegs with closed transfer to serving keg. One turned out great, the other was the same or so I thought, but after a few days I feel like I can pick up the slightest bit of something off. Its pretty doubtful that its infection, but I'm open to any possibility.
I clean and sanitize all kegs very well.
I either leave some sani in the keg and force it out with co2, or even if it had been sanid and sealed ill push some sani in, shake it a bit, and push it back out.
Then I transfer. I don't use treated water when I sani, and I'm thinking maybe I should.
Also, what about cleaning other equipment as well? Its mighty convenient to use a hose to spray things down. Do I need to avoid cleaning/rinsing with unfiltered water? Sounds like a PITA.
One thing I did notice is that when I let the beer warm up to 50 degrees it was much better and didn't seem to have as much of the flavor I was picking up on, but I didn't have to do this for the first keg.