Curious as to what dry yeast you would use on a Tripel...
Ahem, the thing you've got to realise is that this is a Brewer's Best kit, if you were to run through the discussion I had on the yeast thread, you'd realise (just as I did, and much to my chagrin) that there are *things* in those kits that don't make much sense.
That being said, the yeast was called Nottingham yeast. I ended up throwing a Wyeast Belgian Wit yeast (recommended by some chart that the local brew store owner used to figure which smack pack to use and the dry Nottingham yeast together into the wort.
Didnt turn out too bad until this crap happened.
Which brings me to the real reason I'm posting.
Spoke to the local brew store owner, (drove an hour to go see this guy), and he said that he had a dude had the same thing, turned out to be the dip tube in the keg had some bacterial issues, he said that after the guy poured 3 glasses, the nasty taste went away, only to return once he let it sit for a few days.
Now, in my defence, I PBW'd the keg, closed it and connected it to the co2, ran some PBW up thru the diptube and into the line, let it sit for a day or two, then flushed it out with starsan and let it sit for an hour or so.
So I'm about to strip a dip tube out of another keg I have once I've recleaned and sanitzed it, and swap it out with the one in the keg I have the Tripel in.
But before I do this, I wanted to check in with you guys to find out if there's a better way to do this,or anything I should watch out for?