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I was just wondering as i had to move a beer out of a bad keg into secondary & I'll have to move it back again eventually, so I added priming sugar. Mostly I wanted to get CO2 over the beer as I can't purge easily, but it got me wondering whether priming sugar would work as effective oxidation...

I soaked the bits in strong star san solution for a few hours then left top dry an hour or so, but I just soaked in water again and the taste is very metallic still. Maybe the steel is just crap.

Well I stripped the keg and left it full of water. Tasted it and no noticable tang. I sniff tested each bit - the main keg smelt slightly metallic with a rubber hint, probably just the top seal I guess. BUT the poppets and posts absolutely reeked of steel! I was really surprised - it was very...

All the MO was affected, but the yeast stored beer seemed OK, and all went in same keg. Unfortunately I didn't bottle any, as I bought the 25l so I wouldn't have to. I'm going to put the beer into a no chill cube and try to reproduce the fault with plain water.

Gutted to report problem persists in current beer. I've now tipped away 4 or 5 beers and not had a successful AG since September! I brewed one full mash apa, and one kits & bits apa. Full mash beer has the same off flavour 4 days after kegging. Kit beer is fine. So, things all affected beers...

I'm doing a kit for the first time in ages, and I want to keep it simple. I'm going to use water filtered through two in line filters. Just wondered what the consensus was about boiling or not boiling before use. The filter may be a source of bacteria.

Update: latest beer is also affected even with all precautions followed. The one thing still common to all affected beers is the blue bunnings cans . All affected beers have been no chilled and fermented in blue drums or cans, so that's the next thing to eliminate. I'll also test them with...

I always add air, and the one that was ok was done in the no chill cube.

I don't rinse with star San, just use it directly prior to use after rinsing with water. @Jack of all beers. That makes sense, and would explain the difficulty in tying it down. It doesn't taste like stale beer really, and is a metallic kind of taste. Like sucking water out of wet cardboard...

Thanks guys. I might actually kettle chill the next one to rule out any possibility of oxidation during transfer - I need it straight in a fermenter anyway.

Boil is for 90 minutes with 15-20 rest after flame out. Interesting about hot transfer splashing. I'd read somewhere that it's not a problem due to near boiling liquid not absorbing oxygen. I'll avoid from now on, thanks

Rinsing with water until run off doesn't smell or feel slimy. I can get a Jerry can and fermenter in my fermentation freezer. Unless I'm doing 25ltr I use a Jerry can normally. Smell is very chemically when star San is added. Maybe something getting freed by the acid?

They get well rinsed, but how to tell it's all off? Also they may get left for a month soaking in bleach.

How many taps do you have? When were they last stripped and cleaned? Single picnic tap - stripped every time. Have you been regularly stripping and cleaning the posts etc. of your kegs? Yes, every time. When filling your kegs are you getting any splashing? Yes I am getting some, but...

Last few beers have been rain water - I was using filtered tap water before that. I think it's occurred with both, but is certainly there with rain water (all the last beers have been rain water or tap drip filtered through Britta clone filter - it is past it's best, but water was tasteless)...

Just to add - the reasons I don't think it's infection based; No change to body. Under carbed (flat) beers are just as bad. Bottled beers have been as bad. Everything else about the beer is fine.

I have a persistent off flavour that's crept into my beers, two of which have been bad enough to tip away. I thought it was an infection at first, but I now think it's oxidation (I'm putting the change down to my taste getting more refined). I can now detect a distinct wet cardboard taste. In...

The story so far... Last week I transferred the keg and bottles to my fermetation fridge at 20c in the hope it would get rid of sickliness i guessed was diacetyl. Transferred back to keg fridge after maybe 7 days, and tasted after about 24 and still horrible, that's when I started this thread...

Sort of, but after kegging, so as Manticle said, my yeast my have been not good enough. I do actually have a bottle of the beer that has loads of yeast in the bottom - maybe that could have fixed itself and could be used as gauge for how well repitching my turn out.

Thanks guys - will do the above. My mistake was transferring to keg without doing proper checks first. It's been the case with ales that they have been ordinary in the fermenter but once racked and cleared turn out great. Kit wise I wasn't really ready either as I only have one keg (picking up...