On almost every beer I've kegged the flavor has been "watery" and "thin" initially with a weird bite.
This seems to be the case no matter what happens before tapping ... short/long fermentation, cold crash or not before kegging, quick/long primary, burst or force carbonation, gelatin in bucket vs keg, etc.
After it sits for some amount of time the flavors finally to come through.
I surmise there are two possibilities:
1) Aging
All beers need time to develop. What's strange is I can turn-around a beer in a week or let it sit in the fermenter for eight weeks and they both have this same "delay" after kegging. In essence, beer goes from muted to flavorful, often within a few days.
2) Flocculation
If the beer appears to be yeasty, I discount any taste issues assuming that the yeast left in suspension is doing something. However, when it gets to a certain brightness this watery bite is still there. After some time, the flavor comes through. It goes from yeasty to muted to flavorful.
Is this making sense? Does anyone else experience this?
I'm getting a little anxious because I have two lagers that were kegged on Saturday for a huge party at the end of October. I just tapped them for the first time and again have this thin, watery bite. As this was the first time I've quick lagered and the first time I've used these specific recipes I am starting to freak out.
This seems to be the case no matter what happens before tapping ... short/long fermentation, cold crash or not before kegging, quick/long primary, burst or force carbonation, gelatin in bucket vs keg, etc.
After it sits for some amount of time the flavors finally to come through.
I surmise there are two possibilities:
1) Aging
All beers need time to develop. What's strange is I can turn-around a beer in a week or let it sit in the fermenter for eight weeks and they both have this same "delay" after kegging. In essence, beer goes from muted to flavorful, often within a few days.
2) Flocculation
If the beer appears to be yeasty, I discount any taste issues assuming that the yeast left in suspension is doing something. However, when it gets to a certain brightness this watery bite is still there. After some time, the flavor comes through. It goes from yeasty to muted to flavorful.
Is this making sense? Does anyone else experience this?
I'm getting a little anxious because I have two lagers that were kegged on Saturday for a huge party at the end of October. I just tapped them for the first time and again have this thin, watery bite. As this was the first time I've quick lagered and the first time I've used these specific recipes I am starting to freak out.