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Old 07-09-2006, 11:20 PM   #1
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Default Acetaldehyde

I seem to have a slight Acetaldehyde problem with a lager like ale (using Nottingham Yeast) in a beer that was in the primary for 10 days then secondary for 20.

Beer was kept at around 18-20 celcius. Never had this problem before. Any way to get rid of it? It's not that bad but it is slight noticable. It's actually probably going to be a quite refreshing beer but not what I wanted form this brew. And I have 10 gallons of it. Kegging five now and will let the other five sit.

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Old 07-09-2006, 11:27 PM   #2
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Quote:
Originally Posted by Denny's Brew
I seem to have a slight Acetaldehyde problem
Acetaldehyde doesn't sound like fun.

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Old 07-09-2006, 11:34 PM   #3
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I don't believe there is any way to remove Acetaldehyde that won't damage your ale even more. The amino acid l-cysteine will bind it, but where you might get some is anyone's guess.

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Old 07-10-2006, 08:36 AM   #4
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You can find l-cysteine at health food stores. They sell all sorts of amino acids for body builders in cellulose caps... I don't know much you'll need, but if you are looking, health food stores, or online vitamin sources would be starting point.

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Old 07-10-2006, 09:50 PM   #5
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Well the levels of Acetaldehyde are not high enough to harm you, but it does lend a flavor of unripe apples. yeck.

It's usually the result of incomplete fermentation as in the yeast hasn't yet converted the Acetaldehyde to ethonol, but I think I have a problem becasue the yeast I was using was old.

I've read somewhere that Acetaldehyde evaporates at 21 deg C so maybe I'll let it warm up an see if it disappears.

The other carboy full I added a differewnt yeats strain to and will wait and see if the flavor changes.

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