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Old 11-25-2013, 12:47 PM   #11
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Primary longer.....MUCH longer.
15 day primaries should be plenty of time for a normal gravity ale as long as your brewing and fermentation processes are good.

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No concern. My only thoughts were that with bottling the yeast population is very small and the clean-up might be insufficient...it is certainly worth a try.
The yeast population in solution in the bottle is the same as what is in solution in the primary at the time of bottling. So with the exception of the yeast cake on the bottom (which is mostly inactive) you should get the same amount of activity.

It is weird that you didn't taste it before bottling and now you do. The small amount of priming sugar wouldn't be enough to produce any noticeable off flavors. I would say just let it sit for a couple more weeks and see if it cleans its self up.

Another thought, I've heard that US-05 can produce some peachy esters when fermented in the low 60s. Could that be what you're tasting? Have you ever used US-05 at that ferment temp before?
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Old 11-25-2013, 01:06 PM   #12
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My apologies, both batches also conditioned at 70 ish. I checked the brew records for both batches and given the temps outside were beginning to drop, I had to set up the heater in my ferm chamber to bring the temps up at each step. I actually was hitting lower than target numbers for ferm. I do know that, from experience, I have to have a clean palate (i.e. no previous beer drinking) to detect slight levels of acetaldehyde. And I might have had one or two on bottling day I guess Im jus gonna shake all the bottles to rouse the yeast and let em sit for two weeks to clarify and check em again. And drink em. And go back to a 3 week sched.

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Old 11-25-2013, 07:27 PM   #13
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Primary longer.....MUCH longer.
With the right yeast, a healthy pitch rate and fermentation control, you can finish good 1.050 beer in a week. Almost any yeast will finish in 2 weeks.
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Old 11-25-2013, 08:26 PM   #14
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A couple of quick thoughts:

Is it in both batches or just the pumpkin? I ask because at low levels, AA is often described as "green apples" but at higher concentrations it smells like "fresh/raw pumpkin".

AA can either not get reduced after the primary fermentation and this could be due to too few yeast cells present or temps too low. If this is the case, more time will help, albeit, slowly. Or, with unhealthy yeast, too much yeast (not enough nutrients to go around), the yeast die and lyse, the AA leaches out of the cells and goes up... for this, there is no cure and it will likely only get worse.

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Old 11-25-2013, 08:31 PM   #15
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Primary longer.....MUCH longer.
Longer than 15 days? That seems excruciatingly long already to me!

Nottingham especially should ferment quickly, and give a super clear beer in about 7 days, so going longer in the primary shouldn't matter.

S05 does take longer to flocculate out, but it should have easily been finished by day 15. I do notice that I get "peachy" esters when I use s05 below 66 degrees, though, so maybe 62/65 is a bit cool for that yeast strain. I'd probably do more like 66/70.
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Old 11-26-2013, 03:16 AM   #16
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Well, I delivered a case of the Honey Brown Ale to the very special girl that I made the batch for. I brought a few other bottles that were chilled, cause I shook up all the bottles in the case. She tasted it and is tasting the same thing I am. I strongly believe its acetaldehyde (green apple), she describes it as a bite, a twang, at the end of taking a sip. We tried 2 pumpkin Ale, and the spices are pretty strong. Tastes like pumpkin pie. I know when bottling the pumpkin ale, I had to frequently stir the bottling bucket to float the spices. I had a pumpkin pie ale earlier today, no spices with acetaldehyde flavor. My plan is to shake (rouse the yeast) of all the bottles of both batches and let them sit at room temp til I drink em. See what happens.

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Old 11-26-2013, 05:42 AM   #17
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Longer than 15 days? That seems excruciatingly long already to me!
Diacytal rest my dear Yooper.
Everything i make gets it.
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Old 12-16-2013, 02:04 PM   #18
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Well, my bottles had conditioned for 2 weeks and the acetaldehyde became present. So, I took the bottles and shook them all and left them at room temp. Now 4 weeks later, a total of 6 weeks in the bottle, the acetaldehyde is gone. Jus needed time to clean up the honey that i used to prime the bottles I guess.

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