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Old 01-01-2013, 05:18 PM   #1
Jsbeckton
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Default Remove Green Apple Taste?

I made a lager using a healthy amount of German Lager Yeast into well-oxygenated wort (pure o2). I racked to kegs for lagering after about 2 weeks and now I taste a bit of green apple. Think I should have let the beer sit on the yeast cake for another few days but that ship has sailed. So my question is do I just lager and hope that it will mellow out or do I try to repitch some yeast and hope that it can clean it up?



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Old 01-01-2013, 09:22 PM   #2
LAbrewer
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Did you do a dactyl rest at a high temp for a few days?



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Old 01-02-2013, 01:42 AM   #3
highgravitybacon
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Quote:
Originally Posted by Jsbeckton View Post
I made a lager using a healthy amount of German Lager Yeast into well-oxygenated wort (pure o2). I racked to kegs for lagering after about 2 weeks and now I taste a bit of green apple. Think I should have let the beer sit on the yeast cake for another few days but that ship has sailed. So my question is do I just lager and hope that it will mellow out or do I try to repitch some yeast and hope that it can clean it up?
Give it a while. That will probably go away.
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Old 01-02-2013, 01:44 AM   #4
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It will go away. I've made the same post.

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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

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Old 01-02-2013, 04:16 PM   #5
Jsbeckton
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Did you do a dactyl rest at a high temp for a few days?
Yup, fermented at 50F and rest of about 3 days at 58F and then transfered when there was no activity. So the consensus is to just let it lager and it will go away?
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Old 01-03-2013, 02:17 AM   #6
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Yep, lager it out. If it doesn't go away, there is always krausening.



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