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Old 03-18-2009, 01:01 AM   #1
GuitarBob
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Default Am I tasting acetaldehyde? And how do I fix it?

I bottled an Irish stout that I made from a kit 24 days ago, and it's fully carbed but it still has a nasty sweet flavor to it thats hard to describe, or maybe it's more of an apple flavor I'm not sure.

I realize I propably bottled it too soon (only 2 weeks in primary), and I won't be repeating that mistake in the future, but now I'm stuck with an applely (not sure if thats a word) tasting beer thats already bottled.

My questions are

1. How much longer should I wait before trying another one.
2. What temperture should I leave the bottles at? It's already carbed so would cooler temperture help fix the off-flavors or would warmer tempertures be better?
3. Is there any risk in producing more off-flavors if I left the bottles at a higher then recommended temperture? I doubt there is anymore sugar left I just want to clean up the acetaldehyde.

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Old 03-18-2009, 01:10 AM   #2
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Forgot to mention that this is an extract brew with steeping grains, and unfortuantly I don't remember the exact ingredients since it was brewed over a month ago. I should also mention that I used LME and not DME. I've heard of extract twang and was wondering how that tastes different then acetaldehyde since the two descriptions sound somewhat similar.

Also if it is extract twang does that ever condition out of the beer? And if so do you have a rough idea on how long?

Now that I've drunk a little more of it I would describe the taste has more tart then sweet. Man flavors are hard to describe.

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Old 03-18-2009, 01:13 AM   #3
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Give it a few more weeks..Some beers still need more time to get rid of some of the nastyness....

Don't believe me? Read this....http://www.homebrewtalk.com/f39/neve...en-beer-73254/

It's also really really hard for someone new to the hobby to self diagnose a beer...a book is no substitute for experience, or an experienced judge...if you know anyone in your area have them taste it..

And since you are dealing with living organisms...and every beer is different there is no way to know "How Long" in a situation like this I would try one beer a month until it got to the profile I wanted...then drink em....

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Old 03-18-2009, 01:23 AM   #4
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Yeah that makes sense I guess I'm just being impatient, part of me was hoping for a miracle cure. Oh well I guess it's back to drinking Guinness until the beer finally ready.

Should I keep it stored at 70F still even though it's already carbed or would 60F be better?

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Old 03-18-2009, 01:25 AM   #5
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Yeah that makes sense I guess I'm just being impatient, I guess part of me was hoping for a miracle cure. Oh well I guess I'll be drinking Guinness until the beer finally ready.

Should I keep it stored at 70F still even though it's already carbed or would 60F be better?
I leave mine at the same temp all the time (until I fridge it)

Go brew more beer...it'll take you mind off this one.
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Old 03-18-2009, 03:57 PM   #6
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Seriously Revvy, you are the man.

The answer to all "Does my beer taste funny?" questions should be: "Brew more beer... it'll take your mind off of this one."

I love it.

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Old 03-18-2009, 04:03 PM   #7
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Seriously Revvy, you are the man.

The answer to all "Does my beer taste funny?" questions should be: "Brew more beer... it'll take your mind off of this one."

I love it.
But it is the answer...if you give anybeer that taste "funny" some space (meaning time) and come back to it...at least 98% of the time it turns out ok....look at the never dump your beer thread for proof...

This always seems such a big deal to new brewers, but once you have a pipeline going, relaxing and letting a beer sit for awhile is no big deal...whether it's a longer primary period like many of us do...or longer bottle conditioning to let a beer clear itself up...Here's something I wrote awhile ago...but it's a good illustration;

Quote:
Originally Posted by Revvy
For Example, I brewed my Pumpkin Ale for Thanksgiving on Labor Day...figuring at 8 weeks, I MIGHT have some ready for Holloween...But they were still green, so I only brought a couple to my annuual Halloween thingy, along with a sampler of commercial pumpkins...BUT come Turkey Day the beer was fantastic, and was a hit at the holiday.

Right now this is my current inventory...

Drinking....IPA, various bottles of Oaked Smoked Brown Ale, Smoked brown ale, Poor Richard's Ale, Biermuncher's Centennial Blonde (but as a Lager,)
Avoiding....Marris Otter/Argentinian Cascade SMaSH (It sucks)
Bottle Conditioning..... Chocolate Mole Porter, Belgian Dark Strong Ale, Peach Mead
In Primary.....Schwartzbier, Vienna Lager
Bulk Aging....Mead
Lagering....Dead Guy Clone Lager (Which I am going to be bottling this weekend...
I also have year old apfelwein, that is smooth as pornstars genitals, and much more tasty (and potent.)

Pretty much anything still in Primary or Lagering I will not be drinking til the end of March, but more than likely April....The Mole Porter needs a minimum several more weeks as well....but the Belgian Strong is prolly going to need 3-6 months to be ready...

The Swartzbier has 3 weeks more in primary, then another month lagering, THEN 3 weeks at least in the bottles...

Some weeks I take a break from my own beers to drink a couple sixers of samplers, so I don't drink ALL my current and other ready beers before the others comes online....Plus I'm craving a couple of styles that I don't have ready (like Vienna Lager) so I will make a bottle run....I also get to try new styles to come up with new ones to brew down the line.

And I'm also probably going to brew something this weekend...don't know what yet...maybe a low abv mild that I would only leave in primary till fermentation is stopped then bottled..so hopefully in a month they will drinkable.....

But do you see...you too one day will have a pipleine....and the wait will be nothing...you will have things at various stages...

This quote from one of my friends sums it up....

Quote:
Originally Posted by dontman View Post

The nice thing is to get to a point in your pipeline where you are glancing through your BeerSmith brew log and realize that you have a beer that you have not even tried yet and it has been in bottle over 6 weeks. This happened to me this weekend. The beer was farging delicious.
It always seems unfathomable to many new brewers..but it won't six months or a year from now to you...
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Old 03-18-2009, 04:09 PM   #8
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Give it 8 more weeks in the bottle and then let us know how it tastes. Don't have any between now and then. Stouts need time to mellow and meld the flavors together. My first Stout is very "green" and its been in bottles 2 weeks so far. I think it will be getting good in time for my birthday in May.

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Old 03-18-2009, 04:10 PM   #9
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Give it 8 more weeks in the bottle and then let us know how it tastes. Don't have any between now and then. Stouts need time to mellow and meld the flavors together. My first Stout is very "green" and its been in bottles 2 weeks so far. I think it will be getting good in time for my birthday in May.
Yeah my stouts and porters usually take 6-8 weeks to come up to beery goodness as well.
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Old 03-18-2009, 06:49 PM   #10
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what was the gravity at bottling?

i once had a stout with a bit too high gravity, bottled it anyway. it was a bit sweet.

6 weeks later bottles began to explode.

I hope that's not the issue you're facing...but impatience is one of the things that'll bite you on the ass when brewing. Nothing you can do will make beer finish before its finished.

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