From the HBD Archive
Subject: Clove taste and warm kegs.
Date: 1992-07-10 16:49:00 GMT

I have had experience with clove flavors in my beers. Bad experience,
actually. I found that using old plastic fermenters (no matter how well
santized) and long (at least two weeks), high temperature (higher than 70 F)
ferments, I got a clove-like flavor whether I liked it or not. I usually used
Edme ale yeast. When I switched to glass and cooler fermenting it went away
(even with the same yeast). Of course, it might be due to the local wild
yeast, so it may not happen to everyone.
On to the subject of warm kegs. I don't keg very often, but I have
a soda keg of ale in my basement from last fall (I know I should be drinking
more--it's a side effect of the late stages of grad school). I did tap it last
fall but just didn't finish it, so it has been kept at 60-70 F since then. I
do occasionally tap it and drink some. It still tastes fine to me (and my
friends). I do sanitize my kegs very carefully and dispense
beer with CO2 (essential if you want it to last more than a day).
That's just my data point.


Decnet: 44421::GERMANI


"Fermentation may have been a greater discovery than fire."
--David Rains Wallace


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