Hi guys.
I have a problem, that when I taste my beer as I'm transferring it to my kegs, it tastes great. Full aroma, deep flavour and a lovely yeast flavour.
After a month in the kegs at 1 degree that flavour is gone. Disappeared! I'm left with a blander tasting beer. Lagering for up to 3 months hasn't brought that taste back.
I am very careful about oxygenation when I transfer, hence I purge all the star san no rinse solution out of the keg with CO2 and then pruge it and the lines some more.
I brew under pressure in corny kegs and transfer with counter pressure.
I have experimented with different yeasts, including Wyeast Danish lager, Bohemian lager and Bavarian lager. Always taste great at the end of primary fermentation. Then taste gets lost....
I make pilsners, full grain mash, pitch large amounts of yeast at 8 degrees and ramp up temp slowly for a diacetyl rest at 15 degrees over two weeks usually.
My yeast starters are stepped, usually 2liters, then 4 litres and lately a 10 litre batch under Oxygen pressure. I get a huge amount of slurry from that!
Anyone else able to help with the taste dissipation problem?
I have a problem, that when I taste my beer as I'm transferring it to my kegs, it tastes great. Full aroma, deep flavour and a lovely yeast flavour.
After a month in the kegs at 1 degree that flavour is gone. Disappeared! I'm left with a blander tasting beer. Lagering for up to 3 months hasn't brought that taste back.
I am very careful about oxygenation when I transfer, hence I purge all the star san no rinse solution out of the keg with CO2 and then pruge it and the lines some more.
I brew under pressure in corny kegs and transfer with counter pressure.
I have experimented with different yeasts, including Wyeast Danish lager, Bohemian lager and Bavarian lager. Always taste great at the end of primary fermentation. Then taste gets lost....
I make pilsners, full grain mash, pitch large amounts of yeast at 8 degrees and ramp up temp slowly for a diacetyl rest at 15 degrees over two weeks usually.
My yeast starters are stepped, usually 2liters, then 4 litres and lately a 10 litre batch under Oxygen pressure. I get a huge amount of slurry from that!
Anyone else able to help with the taste dissipation problem?