A
adamwheel
I had nothing on tap and rushed an IPA to the keg. After a week, I poured a pint. A great amount of yeast sediment came out in the first glass. I've been letting it rest for the past 2 weeks. I tried a glass last night and it still doesn't taste nearly as good as they usually do. I did a yeast starter (first time) with wort that I'd pressure canned, so I don't think there's an infection. It does taste a bit off though.
Questions:
1. At 40 degrees and under pressure, will it still age and progress but just at a slower rate? Do I need to sit back for a few weeks and let it be?
2. Because I did the yeast starter on the stir plate for the first time, should I be at all concerned that I screwed something up? I've read that yeast could be responsible for the off flavors.
3. I'm using a keg for my mash tun now instead of the plastic Gott cooler. Will the beer taste differently having been mashed in a metal vessel vs a plastic one? I had a previous post about not seeing my HERMS setup in Beersmith. I wonder if my equipment profile is off and that's messing something up.
Cheers,
Adam
Questions:
1. At 40 degrees and under pressure, will it still age and progress but just at a slower rate? Do I need to sit back for a few weeks and let it be?
2. Because I did the yeast starter on the stir plate for the first time, should I be at all concerned that I screwed something up? I've read that yeast could be responsible for the off flavors.
3. I'm using a keg for my mash tun now instead of the plastic Gott cooler. Will the beer taste differently having been mashed in a metal vessel vs a plastic one? I had a previous post about not seeing my HERMS setup in Beersmith. I wonder if my equipment profile is off and that's messing something up.
Cheers,
Adam