"Green Beer." Can someone describe it? - Page 4

**Clayton** · 05-06-2009, 09:45 PM

for my stouts and darker beers i just cold crash the primary to around 28-29f and then put it in a keg and carb in the cooler , so it "could" be drank in just a day or two if temptation got the best of you, I use large pitch rates w/ nutrient and controlled ferm temp, so most offton my young beers if they are low gravity are very drinkable,

but there is an other green beer phonemenon that is more of a smell rather than a taste.

nowashburn · 02-02-2010, 01:45 AM

Quote:

Originally Posted by ewtotel

I hear a lot of talk about beer being too "green." The problem is, I have no idea what "green" tastes like.

I had a couple batches with a funny, almost "green apple" flavor in them, and one of my friends said it could be a product of incomplete fermentation. I replaced the kit yeast with a package of yeast from my local supplier on my last batch. I just opened a bottle after two weeks in the bottle (I know, perhaps a bit early, but I wanted a taste soooo bad) and it's much better, but still has a very, very faint sour apple flavor.

Does this sound like the "green beer" flavor? If not, can someone describe what the green beer flavor tastes like?

Thanks

Sorry to dig up an old thread, but how did this beer turn out?

**ewtotel** · 02-03-2010, 09:10 AM

Quote:

Originally Posted by nowashburn

Sorry to dig up an old thread, but how did this beer turn out?

Good! Not great, but good. I've made better since... and I've made worse since.

The green apple flavor either went away after a few more weeks, or I just got used to it and didn't notice it as much!