Should I de-keg

[rmchair]

My beer smells and aftertastes a bit noxious (too much so to drink). It is a belgian dubble with candi sugar, and I think I may not have let it sit long enough- only about a week. ( I know, I know) Somehow, I didn't notice before kegging and carbing it because I was doing a bunch of stuff. Question- should I de keg and warm it back up, or just leave it in the fridge for awhile. It looks like crap when I pour a glass too.

I drained the beer in the hose after a day and It looked clear and hardly noticed the funky taste, so that gave me hope.

 

[Ice9]

So you only let it ferment for 1 week before kegging?
The dubbel I brewed last fall sat for 4 months before I even thought about drinking it.

 

[rmchair]

What can I say, I was thirsty . . .and the gravity looked right.

 

[hayabusa]

it is done fermenting if the gravity looks right, but it needs time to smooth out - leave it in the keg and push it to the back of your keezer - don't even think about touching it for 8-12 weeks and that's just to take a taste...

Drink a glass today - write down everything you taste and describe it as best you can on paper.... when you look back 8-12 weeks from today do the same thing, then again aroung week 16. This will help you focus on and appreciate the maturation process...

my .02 anyway.

 

[beerthirty]

you are tasting the yeast since you say it looks like crap also. 1 week is not near long enough. cold crash for about 1-2 weeks, transfer to another keg using a transfer hose(hose with 2 black QDs) and it will be drinkable in another week. Or do as hayabusa suggested and wait. Waiting would be the preferred method.