Hi all
An ag brew I put down about 6 weeks ago was a dark lager based on the Ayinger Altbarish Dunkel recipe in Wheeler and Protz book "Brew classic European Beers at home".
It spent 9 days in primary, seven in secondary and after filling a corny keg, I had enough left over to fill 6 largies.
The keg was then lagered for 3 weeks at 1deg, a small amount of CO2 was put on it. The largies were carbonated with the appropriate amount of dextrose, and just left to carbonate at room temperature.
After 3 weeks I decided to give the kegged beer a try only to be a little disapointed. It was very merky, no real flavour. I then checked on the largies and they were clearer through a brown bottle than the kegged beer was through a glass. Immediately I thought chill haze so I chilled the bottled beer down to 5 deg, it was still crystal clear and tasted a whole lot better than the kegged equivalent.
I had the two side by side, let the temps on both rise to 10deg, the kegged beer was still very hazy and flavourless, the bottled one the opposite. This isn't the first beer of mine to do this. I went to kegs to get rid of dextrose and save on bottle washing time but so far the results aren't impressing me.
Has anyone else out there experienced this or is there something I'm doing wrong. I don't understand how there can be so much difference between the 2. Any help or advice would be greatly appreciated.
Bjl
An ag brew I put down about 6 weeks ago was a dark lager based on the Ayinger Altbarish Dunkel recipe in Wheeler and Protz book "Brew classic European Beers at home".
It spent 9 days in primary, seven in secondary and after filling a corny keg, I had enough left over to fill 6 largies.
The keg was then lagered for 3 weeks at 1deg, a small amount of CO2 was put on it. The largies were carbonated with the appropriate amount of dextrose, and just left to carbonate at room temperature.
After 3 weeks I decided to give the kegged beer a try only to be a little disapointed. It was very merky, no real flavour. I then checked on the largies and they were clearer through a brown bottle than the kegged beer was through a glass. Immediately I thought chill haze so I chilled the bottled beer down to 5 deg, it was still crystal clear and tasted a whole lot better than the kegged equivalent.
I had the two side by side, let the temps on both rise to 10deg, the kegged beer was still very hazy and flavourless, the bottled one the opposite. This isn't the first beer of mine to do this. I went to kegs to get rid of dextrose and save on bottle washing time but so far the results aren't impressing me.
Has anyone else out there experienced this or is there something I'm doing wrong. I don't understand how there can be so much difference between the 2. Any help or advice would be greatly appreciated.
Bjl