Hey guys - Recently racked a porter and a wheat to kegs. They are currently carbonating. When I was racking from carboy to keg, I siphoned samples to pint glasses. Both the porter and wheat were delicious, and I just figured they would get better with carbonation, chilling, and time.
Poured a couple half pints of both beers last night (after they had been carbing for 24 hours), to taste and see how far along the carbing was.
More carbonating needs to take place, but the taste tests have me concerned. Neither beer tasted close to as good as the samples taken when racking from carboy to keg. My kegs were sanitized meticulously, so I am 99% sure contamination is not a problem. My keezer, including every component besides the kegs, is brand new. Not sure if it was my imagination or not, but the second half pint of each beer was better than the first (could have been palette fatigue, psychosomatic, or the second beers actually tasted better).
Could it just be the first pours from san star soaked kegs, through sanitized diptubes, new lines, new faucets, etc. don’t taste good? Will moderate, but incomplete, carbonation make a beer taste worse than uncarbonated beer?
I’m just struggling to understand how it could taste so good going into the keg, and worse coming out (assuming no contamination). Thanks in advance for your input!