Troubleshooting - rye ipa

Mashing
1

Rebrewed a terrific rye ipa, used my first crop of home grown cascade hops (@1 minute and flameout). Using my own hops was only recipe change. Beer was beautiful, clear amber and hoppy when I transferred from fermenter to keg. Three weeks on CO2 at 12 psi and I’ve got a cloudy viscous bitter mess. Strong alcohol aroma as well. Undrinkable!

I suspect it’s contaminated, but I’ve always been carefully to was and sanitize everything, keg (inside, outside, connections, gaskets) racking tube, etc. I’ve never had a contaminated batch in 17 years of brewing.

Is this the most likely scenario?

2

what yeast? maybe it just hasn’t settled out yet.

3

I used Whitelabs San Diego Super in a 2000 ml starter. Fermentation was finished when I went to leg and the beer was clear and tasted quite good.

4

It’s possible that your keg has a leak.

I had the same thing happen to a batch of kolsch myself. Do you use keg lube or anything similar?

Good luck!

5

[quote=“glausserm”]It’s possible that your keg has a leak.

I had the same thing happen to a batch of kolsch myself. Do you use keg lube or anything similar?

Good luck![/quote]

I use a food grade lube “CIP Film” (or something like that) that I pick up at the local homebrew store.