I've been encountering a relatively persistent off-flavor, and need some help diagnosing it. It's a sharp flavor, reminiscent of cider or green apples, immediately noticeable in both the aroma and taste of the beer. I notice it considerably more as the beer warms up. I taste it more in smaller beers than in huge recipes like quads, but it's always there The flavor decreases over time, 6 month beers are better, but it's still definitely there.
On the whole, it sounds like acetaldehyde, but I could be wrong. Please note: I've read about every "Another green apple" thread I can find, and Revvy's "Of Patience and Bottle Conditioning." I've tried to be patient, but ~6 months for a 4.5% 20IBU amber ale should be more than enough for regular off-flavors to clean up, right?
Is this simply a yeast during primary issue? I usually don't have a problem getting to FG, and leave it on the yeast for a while after. Will using pure O2 help?
A quick description of my setup: 5 gallon BIAB, ferment in HDPE Lowe's buckets in a fridge with an STC-1000 temp controller hooked up, aeration via paint stirrer on a drill, temp controller is placed in a Reflectix "pouch" on the outside of the plastic bucket. I use MrMalty for pitch rates and either pitch decanted starters for liquid yeast or rehydrated dry yeast. I've been gifted an oxygenation wand for Christmas, so I'll be doing that from here on out.
An alternate possibility is issues with priming sugar. A couple bottles end up overcarbed, others are a little flat. I recently tried krausening with 2 ales, which seemed to yield some improvement, though I also increased the pitch rate to the hybrid rate, rather than the standard ale rate.
On the whole, it sounds like acetaldehyde, but I could be wrong. Please note: I've read about every "Another green apple" thread I can find, and Revvy's "Of Patience and Bottle Conditioning." I've tried to be patient, but ~6 months for a 4.5% 20IBU amber ale should be more than enough for regular off-flavors to clean up, right?
Is this simply a yeast during primary issue? I usually don't have a problem getting to FG, and leave it on the yeast for a while after. Will using pure O2 help?
A quick description of my setup: 5 gallon BIAB, ferment in HDPE Lowe's buckets in a fridge with an STC-1000 temp controller hooked up, aeration via paint stirrer on a drill, temp controller is placed in a Reflectix "pouch" on the outside of the plastic bucket. I use MrMalty for pitch rates and either pitch decanted starters for liquid yeast or rehydrated dry yeast. I've been gifted an oxygenation wand for Christmas, so I'll be doing that from here on out.
An alternate possibility is issues with priming sugar. A couple bottles end up overcarbed, others are a little flat. I recently tried krausening with 2 ales, which seemed to yield some improvement, though I also increased the pitch rate to the hybrid rate, rather than the standard ale rate.