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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Consistent acetaldehyde issues
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Old 02-25-2014, 07:55 PM   #21
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As soon as I read the thread title, I thought over pitching as others have suggested. The one time I had the same problem I had accidentally made my starter way too large and too high gravity which resulted in too many cells. The beer tasted great until I kegged and waited two weeks. Pitching the correct theoretical amount of cells with fresh yeast was the biggest improvement on my beer.

The only other thing I can think of is to keep your trash can far away from you beer if you brew in your kitchen.

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Old 02-26-2014, 12:54 AM   #22
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Dry yeast hydration on the homebrew scale is a well debated topic. I also doesn't explain how my imperial ipa came through unscathed. Could be the reason, but id say is unlikely the reason

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Old 03-02-2014, 09:38 PM   #23
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@Joejkd82 I would like to know how did it turn out at the end. Any progress identifying the cause?

OT: I started having similar problems in my last 3 batches, but I'm not sure if it is acetaldehyde or extracted tannin. My beer does definitely have a bit different odour, but not green-apple like. I would say that 10% problem is smell, and 90% astringent taste. I'm blaming my mashing process, but I have some doubts.

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Old 03-02-2014, 10:09 PM   #24
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Quote:
Originally Posted by Joejkd82 View Post
Dry yeast hydration on the homebrew scale is a well debated topic. I also doesn't explain how my imperial ipa came through unscathed. Could be the reason, but id say is unlikely the reason
Could it be that the Imperial came through ok due to the high gravity?
That is, it may not have been over pitched for an Imperial.
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Old 03-02-2014, 10:49 PM   #25
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I gotta say, I'm a little bit stumped on this one. In your OP you are saying that the acetaldehyde smell/flavor is increasing over time after having kegged the beer. From everything that I know acetaldehyde is generated from a few different ways, active fermentation, and yeast death.

In my mind, since the flavor is developing after the active fermentation it sounds like everything you are doing before transferring to keg is going well. If you had the apple smell taste in the early stages then most, along with me, would guess its generated from the active fermentation. Lets rule that out though.

So the next main thing to look at would be yeast death in my opinion. I have read through this thread and saw a few things that look like a potential possibility. One is initial aeration of the wort. I don't remember that being addressed. The yeasts health will be directly effected by this. Second is nutrients, which has been addressed. Last, which I don't remember anyone asking. Do you cold crash before kegging?

Last, but maybe the most likely suspect in my opinion really is sanitation. Aceto bacteria can and will cause a cidery taste, and once its there there is nothing that can be done about the taste. In my opinion since its a taste that is getting stronger over time after the primary fermentation, this would be your most likely culprit. What you are using to transfer from primary vessel to keg, or even the keg itself may have some little jerks lingering around waiting to ruin a good batch of beer.

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Old 03-03-2014, 12:20 AM   #26
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I too think this sounds more like acetobacter. Green apple and apple cider vinegar could be mistaken for one another pretty easily, especially if you are in denial about the possibility of an infection.

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