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Out of the first generation of six beers we carry on draft in our new brewpub, and scaling up recipes 8X, we are very pleased with the results of the first "wave" of beer. There will be some adjustments to dial in the profiles we're looking for as usual.
One of the batches is an Irish Red, and there is a bizarre off-flavor that we can't identify. There is a similar subtle off flavor in some of the other beers but it is much more noticable in the Irish Red. Allow me to explain....
The first 4-6 ounces of Irish Red dispensed out of the draft tower faucet has a strange "almond/cardboard" flavor to it. As soon as this is dispensed, the rest of this beer tatstes normal. When the beer sits in the line for an extended amount of time (at least a few hours), that off-flavor comes back in the next 4-6 ounces.
There is literature on off flavors and an "almond/cardboard" flavor is sometimes described as a result of oxidation, however it did not say if it only shows up in the first few ounces of a pour from a faucet. Our draft lines and faucets are brand new. The only thing I can think of is this......
HSA (hot-side aeration) ? - I've never experienced this so I don't know it's effects or characteristics. Sounds unlikely if it's just in the first 4-6 ounces dispensed. Regular oxidation is also possible however good care was taken to keep air out of the kegging process.
"Dirty" co2 ? We force carbonate with standard co2 tanks filled and delivered from reputable welding supply outfits. Our kegs are purged with the same co2 at time of filling.
Draft line or faucet flavor? seems unlikely since they are both new.
PLease help!!
One of the batches is an Irish Red, and there is a bizarre off-flavor that we can't identify. There is a similar subtle off flavor in some of the other beers but it is much more noticable in the Irish Red. Allow me to explain....
The first 4-6 ounces of Irish Red dispensed out of the draft tower faucet has a strange "almond/cardboard" flavor to it. As soon as this is dispensed, the rest of this beer tatstes normal. When the beer sits in the line for an extended amount of time (at least a few hours), that off-flavor comes back in the next 4-6 ounces.
There is literature on off flavors and an "almond/cardboard" flavor is sometimes described as a result of oxidation, however it did not say if it only shows up in the first few ounces of a pour from a faucet. Our draft lines and faucets are brand new. The only thing I can think of is this......
HSA (hot-side aeration) ? - I've never experienced this so I don't know it's effects or characteristics. Sounds unlikely if it's just in the first 4-6 ounces dispensed. Regular oxidation is also possible however good care was taken to keep air out of the kegging process.
"Dirty" co2 ? We force carbonate with standard co2 tanks filled and delivered from reputable welding supply outfits. Our kegs are purged with the same co2 at time of filling.
Draft line or faucet flavor? seems unlikely since they are both new.
PLease help!!
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