noremorse1
Well-Known Member
So, I started kegging two batches back. The last batch was an English Brown, this one is a Scottish 80. Up until the English Brown, I have always bottled with no problems after the first few batches when I started 2 years ago. Well... both brews seem to have developed a funk. I finished the English Brown off a few weeks ago and cleaned with PBW, sanitized with Star San, then racked the Scottish 80 into the keg. Its been in the keg about 3 weeks now and is developing this flavor that is increasingly starting to taste a lot like the same funk I had with the English Brown. It is this sort of creamy flavor. It is not necessarily bad but, its this bland/creamy flavor. When I got the keg I disassembled it, soaked all parts in PBW for an hour, then changed the rubber parts and put it back together.
Anyone have any ideas? All the beers have tasted fine going into the keg outside their extreme green-ness. Just when I am looking at the green flavor to die down, this cream flavor increases. Is there a wild yeast somewhere in there that is slowly grabbing hold here?
Anyone have any ideas? All the beers have tasted fine going into the keg outside their extreme green-ness. Just when I am looking at the green flavor to die down, this cream flavor increases. Is there a wild yeast somewhere in there that is slowly grabbing hold here?