Well, first an intro, I have been homebrewing for 2 years or so, well over 50 batches most of which were all grain. I have only ever tossed 3 batches. Moral of the story here, I am not a total newb.
Well back in march of this year I brewed a kate the great clone, everything went perfect, let it ferment for a month or so, hit my final gravity and expected attenuation spot on. Smelled amazing. Well fast forward until a couple minutes ago. I finally kegged the beer. It tastes nasty there is an overwhelming flavor kinda like a1 steak sauce, and some kind of fruit. It had been sitting in the same fermenter the whole time on the yeast and trub. When I opened the fermenter it was definitely still full of co2, burned my nostrils.
So my question, is there anything I can do? Its kegged now I don't have a keg shortage so I can let this thing sit indefinitely, is there any hope for this beer?
Well back in march of this year I brewed a kate the great clone, everything went perfect, let it ferment for a month or so, hit my final gravity and expected attenuation spot on. Smelled amazing. Well fast forward until a couple minutes ago. I finally kegged the beer. It tastes nasty there is an overwhelming flavor kinda like a1 steak sauce, and some kind of fruit. It had been sitting in the same fermenter the whole time on the yeast and trub. When I opened the fermenter it was definitely still full of co2, burned my nostrils.
So my question, is there anything I can do? Its kegged now I don't have a keg shortage so I can let this thing sit indefinitely, is there any hope for this beer?