Olive Smell/Flavor, post kegging

Hey Friends - just joined the board today to ask this question, so I hope this is the right place.

2 weeks ago I brewed the following:
9lbs Pale Malt, Maris Otter
1.5lbs Special B
1.5lb Caramel 40L
1lb Roasted Barley
1lb Chocolate malt
1lb Flaked Oats

Mashed @ 158 for 60min, Fly sparged with 175* water.
Boiled for 75min(my stove sucks), 1 addition of East Kent Goldings @45m remaining (2oz).
Pitched 2 packets of WLP002, Fermented at 66* for 2 weeks

My first ever batch was perfectly fine, no off flavors, nothing wrong with it. So I figured my methods were sound, and in general I'm extremely clean and careful with food and especially with brewing. So this last Saturday I kegged my 2nd ever batch. I filled my corny keg up, sealed it and tasted some of the beer that was in my carboy that wouldn't fit in the keg. It was great, tasted super sweet, reminded me a bit of Speedway Stout by Alesmith. So yesterday, it had been on CO2 for 16hrs @30psi, and was switching it over to my beer gas to let sit for a couple of days to get the nitrogen infused and decided to taste it. Well, it was...nasty. It tasted nothing like the pre-carbed beer...very olivey' I don't know how else to explain it.

So the keg I had literally cleaned the day of kegging. I used oxyclean and rinsed it extremely well. Sanitized the heck out of it with starsan, the posts/dip tube, etc.

What gives? My first beer tasted watered down and blah pre-carbonation but ended up tasting great...this beer tasted great pre-carbonation and now tastes funky as hell....what could possibly have gone wrong from Carboy->keg, or is it because of the carbonation that flavors are coming off this way? The carboy was clean, no signs of infection floating around, and again it tasted fantatstic pre-keg/carbonation.

Please help!

 

I will add, it's possible I forgot to purge O2 @ time of carbonation...I feel like I did, but it's entirely possible I didn't. Everything I've read about Oxidation doesn't necessarily point to what I'm tasting/smelling though

 

I did, to give a bit more back story, I killed my first keg saturday and immediately cleaned the keg, ran hot water through the beer line and rinsed with starsan afterwards. The time from killing the keg to rinsing/sanitizing was probably a few hours and then I hooked the next keg up and ran the remaining starsan out.

So now that I think of it..I probably didn't purge the head O2.... >< Not sure that would cause this off-flavor though?

 

Yeah I mean it's odd the beer was clear on top, no growths, tasted fine pre-kegging/carbonation and now it's...not? I poured out probably two pints worth thinking maybe the sludge at the bottom was causing this taste.

Going to try pitching some more down the drain to see if the sediment is whats causing it and try again tonight...if all else fails...I'll just send it to spongebob

 

Just got home, poured 2 full pints down the sink, drew another pint - smell is almost completely gone of the olive jar - the taste is much better but there's still a HINT of it left which I've read elsewhere is common in stouts? I'm going to give it til the end of the week. When I racked to the keg the beer was clear(as clear as you can see through a close to imperial level dark stout) - there was no film on top of the beer and nothing crazy floating around. So my suspicions that the wort or post fermentation beer was infected is low.

I guess time will tell...I'll update once I taste again later this week once the nitro has been infused and I get some more tongues on it from fellow brewers at work.

 

Sure, but does wild yeast give off this flavor profile?

Yeah I guess we'll see...After I dumped a few pints and sampled it was better, waited a few more hours and sampled again and it was back in taste.

This beer is so strong/flavorful it's hard to distinguish what is what ><

 

Yeah, this being my second ever batch, the fact that I could have let it sit in the FV for another week or more didn't even occur to me. Rookie mistake!

What tips would you give in the future for dealing with 002? You believe I should have been rocking the carboy to stir the yeast a bit? While White labs has a wonderful document explaining their yeasts and their characteristics...there isn't much of a "how to". Would love some tips.

First batch I used 001, figured I'd try 002 for the style...might have been the wrong choice.

 

The other thing is it wasn't there when I racked it into the keg...seems odd that after racking and immediately putting it in the keezer on gas that this would happen :\ but I am new to the possibility.

 

Yeah I read somewhere else about letting temps rise towards the end of fermentation. I did allow for that to happen in the last few days, I am using a 6.5g glass carboy so the possibility of fitting anything in there to stir up the yeast is pretty slim :\

 

How often do you do this for the few weeks it's in the carboy?