Hey guys, have any of you noticed a difference in taste between the upper layer of the beer and the bottom layer? Let's say you have a 10 gallon batch, you put it in your plastic fermenter for 3-4 weeks and then transfer to kegs. The keg that was filled first (bottom half) tastes great after 2 weeks carbing but the keg that was filled with the top half tastes very green still and I'm getting a kind of oxidized or skunked after taste.
Both kegs were flushed with co2 before and after and were connected to the same tank. I'm thinking 2 things, 1) the yeast has more contact with the bottom half after the fermentation, so it clears up and conditions faster than the other one and 2) as fermentation stops, the top half has more air contact, as the fermenter is not sealed, specially with my freezer blowing air right through the small opening. I do have an oring there, but it's not completely sealed.