Just transferred my “mistake” beer into the keg. I sampled before I transferred to the secondary, and I took from the top. When kegging was done, I had a little volume left in the bottom. The trub wasnt too disturbed, so I transferred a little bit to a glass.
After primary it tasted decent. Definitely a while ale, dry, but good flavor. I added some ground coriander, some dry hops, and some orange zest (all sanitized in vodka), and let it sit for another week.
I cold crashed yesterday, and then kegged as mentioned. Today’s sample tasted very watered down, not great at all. Could sampling from different spots in the fermenter, or sampling after a cold crash, make such a flavor difference? I obviously didn’t want to shake it up and disturb the trub, but I can always shake the keg a little just in case it’s just a matter of uneven distribution.