AG advice & stainless fermenter

[contrarian]

The flavour of beer will develop and change but there's no reason to chill in the keg for an extended period before carbonating. Depending on other stocks I vary between using the Ross fast carbonation and drinking within 20 minutes and leaving at serving pressure for a week or so.

It doesn't seem to matter which method I use the best tasting beer is the one just before the keg blows!

How long does a keg normally last you?

 

[wereprawn]

You could try leaving the beer on the yeast for a few more days after fermentation has ceased . Biological processes continue for a while after the yeast appears done, it is still reabsorbing/converting compounds left over from fermentation , some of which , taste terrible . That your bottled beer,which has been on yeast for a lot longer, and tastes fine, seems the giveaway to me.

 

[Weizguy]

Cheers - looks like I have a problem here too. I'll definitely start cleaning AND sanitising. I've only once had a fully infected batch but maybe some infection is still lingering.

Is pink stain still recommended for cleaning?

What are the local Oz sanitising alternatives for Starsan?

Cheers!

PSR is chlorinated Trisodium Phosphate, so it's a cleaner and a sanitiser.
No good to leave in the vessel unless you have time to sun-dry and air out for a while before sanitising and pitching yeast for the next batch.

PSR is also not good for Stainless, if you start using it to brew in.

 

[Reef]

You could try leaving the beer on the yeast for a few more days after fermentation has ceased . Biological processes continue for a while after the yeast appears done, it is still reabsorbing/converting compounds left over from fermentation , some of which , taste terrible . That your bottled beer,which has been on yeast for a lot longer, and tastes fine, seems the giveaway to me.

I will give this a run next time around. I usually leave in primary for 7-10 days, I then move to a secondary for 4- 6 days and dry-hop. When this is done I force carbonate for 36-48hrs and then consume. I might try for 2 weeks in the primary this time around. Is this recommended for ales?

All along (and even with my poor cleaning/sanitising regime) I thought the beer was infected - but it seems as though this isn't the case. For some reason the 3-4 week bottled beer is fine but the keg has the taste/smell. I can only assume it needed longer to condition. Btw the beer was Torpedo IPA clone.

My next batch I might let the beer condition in the keg for a few weeks (at room temp with oxygen removed) prior to force carbonating for 48hrs
(40psi).

Hopefully this will improve...

The flavour of beer will develop and change but there's no reason to chill in the keg for an extended period before carbonating. Depending on other stocks I vary between using the Ross fast carbonation and drinking within 20 minutes and leaving at serving pressure for a week or so.

It doesn't seem to matter which method I use the best tasting beer is the one just before the keg blows!

How long does a keg normally last you?

Anything from 2 days till 2 months. It always seems to get better further along this time-frame...

 

[Crusty]

By all means let the keg condition but not at room temp. Leave it in primary for 2 weeks, transfer to the keg & put it in the fridge. Don't drink it for 2 weeks & you'll be fine.