I brewed a big Imperial Stout back in August then transferred it to a keg for bulk storage ~3 weeks later. When I transferred the beer I'm sure there was some of the usual sediment yeast and trub that came along for the ride, but no more then usual. I aged the beer with about 3-4 psi at 40F then increased it to 12psi and drop the temperature in preparation of bottling it with my beer gun This weekend I went to check the carbonation level with a picknik faucet and 3 oz came out before it stopped.. I checked the lines, c02 was fine then noticed a strange "goo" in the glass. upon further inspection it was on the keg post too. I pulled the keg post after bleeding the c02 and found: A keg turd? The beer tastes great so I'm not too concerned, but curious what caused this. The coagulation is thick and gooey and smells like chocolate
Just a suggestion, but you may want to refer to this as "extemporaneous sediment" if you intend to serve it . . .
Did you put anything unusual in the beer? chocolate, coffee, etc.. What did the turd feel like? It looks fibrous.
No chocolate or coffee in this portion of the batch. I have a gallon from the same batch aging on oak with some cocoa nibs - No sign of it there. It's fibrous and stringy when pulled apart and fairly elastic. Almost like one of those sticky hands you'd get from a quarter machine as a kid
That looks too short for a dip tube...and too long for a gas fitting??? Not to mention the mung must have some affinity for the tube (some kind of polarity/charge going on there???
I was hosting a tasting and poured a sample of Founders Old Crumongen and had a 3 inch slime booger in it. I pulled it out and sent a picture to Founders and got no reply. It's funny that no one wanted to drink it after that!
Do you remember adding any weird/new ingredient in that beer?. It could be possible that corny spear has been anyway magnetized? , thus it could atracted onbjects in suspension like yeast and trub. I don´t know just thinking...
Fermentables - Maris Otter Pale Ale Malt 15.75 lb CaraMunich I (DE) 1.0 lb Caramel/Crystal 120L (US) 1.0 lb Oats, Flaked 0.75 lb Roasted Barley 1.0 lb Pale Chocolate Malt 1.0 lb Chocolate Malt 0.75 lb Hops - Chinook (14% aa) 1.2 oz 60m Columbus (16.3% aa) 1.0 oz 30m Yeast - Safale US-05 x2 (rehydrated) Extras Whirlfloc 10m Boil Time 90m OG: 1.114 FG: 1.030 ABV: 11% BU: ~60 Process wise two things i did differently with this version (I brewed a similar recipe last year with a slight adjustments in the grain bill) was steeping the dark malts instead of mashing (ala Gordon Strong) and giving a second dose of pure O2 at about 8 hours after pitching. It's certainly possible it was magnetized, I have a Helles in a tank lagering as of a week ago. I'll check to see if it's got a charge
Do you have kids? I know with mine I have to watch them like a hawk or they can put all sorts of strange things in whatever container is about eye level...
The only time I saw anything remotely close to that was the first and only time I used gelatin to clarify in the keg. The last pint when the beer kicked was half gelatin glob. After I saw that, I swore off doing it. The only reason I used gelatin was I forgot my whirlfloric in the boil.
