« on: November 13, 2012, 01:50:43 PM »
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Your process certainly points toward infection. You have to wash bottles.
On the other hand, it could be that you have blown off some of the off aromas when pouring from the keg or are tasting "green" beer flavors introduced during the carbonation which might age out after a couple more weeks. I have to say, I've never bottle conditioned a lager then tasted it at only 2.5 weeks, so this might be typical of some yeasts.