Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Recurring acetaldehyde problem

Reply
 
LinkBack Thread Tools
Old 02-28-2011, 07:26 PM   #1
JustinB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 28
Default Recurring acetaldehyde problem

Hi everyone, I seem to have developed a problem with acetaldehyde in my last few batches, including an American brown, a Scottish 80/- and a Golden Promise/Simcoe SMaSH (all all-grain).

I have left each of these beers in primary for approximately 3 weeks. The fermentation was temperature controlled in a chest freezer in the mid-60s with the probe taped to the side of the fermenter and insulated.

Each of these batches was brewed in mid-December. They are kegged and the acetaldehyde is still noticeable.

Does anyone have any thoughts/suggestions? Infection? Something else?

__________________
JustinB is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 08:00 PM   #2
cklages
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: northern ontario
Posts: 224
Liked 5 Times on 5 Posts
Likes Given: 4

Default

Good question, you might be interested in following this thread where someone is having similar problems. Might I ask if you are using a plastic primary? It sounds like this thread is leaning towards a possible infection or off flavour getting carried forward from the primary...

http://www.homebrewtalk.com/f39/1st-2nd-brews-take-like-apples-sort-208534/

__________________

The trouble ain't that there is too many fools, but that the lightning ain't distributed right.

Remember, nothing says 'good job' like a firm, open-palm slap on the behind.

cklages is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 08:07 PM   #3
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,508
Liked 713 Times on 599 Posts
Likes Given: 227

Default

Did you check what the yeast you are using likes to produce? Some are noted for acetaldehyde I believe. Maybe you need to change yeast?

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 08:09 PM   #4
JustinB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 28
Default

cklages: Fermenting in better bottles

RM-MN: I typically use US-05 or Nottingham - both clean yeasts

__________________
JustinB is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 10:18 PM   #5
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

Did you pitch enough yeast? My green-apple beers were traced to using expired dry yeast, not making starters for liquid strains, and just plain not pitching optimal yeast counts into my wort.

And I don't make many beers over 1.050 so its not much work to make a starter for liquid, or hydrate my dry yeasts (or pitch extra if they're expired).

I've kind of given up on nottingham completely.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 10:20 PM   #6
JustinB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 28
Default

I believe all batches were US-05. One pack of dry yeast is plenty of yeast for all of these beers.

I've thought through so many variables and to my knowledge I'm doing everything right...

__________________
JustinB is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 10:39 PM   #7
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,508
Liked 713 Times on 599 Posts
Likes Given: 227

Default

Has anything changed with your water? City water or well?

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 01:26 AM   #8
theredben
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Langley, BC
Posts: 934
Liked 23 Times on 22 Posts
Likes Given: 9

Default

Why do you consider it acetaldehyde? Has someone reputable confirmed this? There are many phenols and tannins that can taste "tart".

Have you tried leaving the kegs at cellar temperatures for a few weeks to clean it up? Acetaldehyde is a natural part of fermentation that will eventually be cleaned up by the yeast. It wouild be worth trying leaving a keg at room temp for 1-2 weeks and see if the problem goes away.

__________________
theredben is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 05:20 PM   #9
JustinB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 28
Default

RM-MN: Denver city water, treated with Campden tablets. Nothing has (to my knowledge) changed.

theredben: Confirmed acetaldehyde by several homebrewers. I haven't left a keg at cellar temperature but that is definitely worth a try.

__________________
JustinB is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 05:51 PM   #10
steakandale
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: The great southwest
Posts: 173
Liked 4 Times on 4 Posts

Default

I don't know about Campden tablets either. I just read a wiki on them and dont want that (sulphur, and salts) in my beer. I'm not saying its causing your problem, but I purchase mountain spring water for my beer.
Do the other brewers in your area use them - with the same city water? I would prefer starting with clean fresh water, or invest in some filtering rather than use more chemicals.

are you fermenting primary only? The only thing that would "grow" a problem that tastes worse later, might be some sort of infection or contamination. perhaps your bottle sanitizing or bottling bucket?
I think you would find an infection in primary pretty easily.

I suggest trying different water solution just for taste if nothing else - on a future batch.

__________________
steakandale is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to Pronounce Acetaldehyde? StMarcos General Beer Discussion 5 02-15-2011 01:01 AM
I think I have a problem... JefeTheVol General Beer Discussion 20 03-04-2010 04:47 PM
Acetaldehyde in Xingu Black Beer? erock2112 General Beer Discussion 4 08-18-2009 06:37 PM
Have a problem Fishnutz General Beer Discussion 11 02-14-2008 03:43 PM
I have a bit of a problem. CatchinZs General Beer Discussion 5 01-30-2008 08:55 PM