Originally Posted by CharlosCarlies
...but I had some pretty bad apple flavors in a batch of blonde ale (w/ Notty) a few months ago and want to figure out if high pitching temps might have been the culprit.
Do you do a secondary? (Many homebrewers move the beer to soon)
I ask because Acetaldehyde is often times the culprit of "green apples".
1) You may be moving the beer too soon. It may need more time to condition. Some yeast produce more of this compound than others.
To fix it:
1) Use a lower pitching rate.
2) Don't underaerate.
3) Use a cooler fermentation temperature.
To clean it up:
1) Use a warmer lagering or conditioning temperature.
2) Keep the beer on the yeast. (i.e. Don't rack too soon)
3) Rouse the yeast to keep it suspended.
4) Use a less flocculant yeast strain.