I just checked in on a Maibock I’ve been lagering in the keg for about 5 weeks now. I wanted to take a sample, so I hooked up the gas and a picnic tap and was rewarded by a hiss from the keg seal. I made sure to pressurize the keg before I put it in the fridge, but I think the C02 got absorbed until the seal lost pressure.
I did take a sample…and I’m honestly not sure whether it’s oxidized. I used the Wyeast Oktoberfest yeast, which throws a fair amount of sulphur, and there are definitely some funky flavors going on. I think my two courses of action are to either let it ride for another month or so, or to dump the batch and start over. Thoughts from the forum?
I’ve used that yeast a couple of times. I did notice the sulfur during fermentation but with my first batch, a marzen/festbier, I tasted it after a couple weeks lagering and it was pretty clean. Only got better with time.
I wouldn’t toss it though…make sure you can get the keg to seal up, carb it and let it ride a few more weeks at least. I’m not one to keep beers around that taste off or that I just don’t care for but I do try to give them chance before I dump em.
[quote=“dannyboy58”]I’ve used that yeast a couple of times. I did notice the sulfur during fermentation but with my first batch, a marzen/festbier, I tasted it after a couple weeks lagering and it was pretty clean. Only got better with time.
I wouldn’t toss it though…make sure you can get the keg to seal up, carb it and let it ride a few more weeks at least. I’m not one to keep beers around that taste off or that I just don’t care for but I do try to give them chance before I dump em.[/quote]
Thanks Danny–I was leaning towards doing that but I was quite frustrated and almost wanted to dump it for that reason alone! After thinking on it for a few hours, I think the off flavors are more likely due to an underpitch of yeast and will likely respond to more lagering. I’ll let ya know…
