I Read the link, its actually the same book I have been referring back to as I brew, great book, however I hadnt read this part, it says:
"Acetaldehyde
A flavor of green apples or freshly cut pumpkin; it is an intermediate compound in the formation of alcohol. Some yeast strains produce more than others, but generally it's presence indicates that the beer is too young and needs more time to condition."
So I understand it might suppose to be smell like that as i brew because the beer is young and hasnt matured yet but the fact that it still tastes like it even after its done fermenting and ready to bottle AND had been bottled long enough is still strange to me. As far as the temp goes, i keep my fermenters in my closet and keep a close eye on the temps, at night i blow an electric heater to keep the fermenters between 22C/26C that being night/day... As far as the sugar content goes, i did use all of the malt extract and the 1kg bag of dextrose, that was it. Do you think i should try using DME instead of the dextrose? or is the problem in the timing of everything? maybe i need to let it ferment longer and keep it bottled longer? what do you think?
Also I wonder if the yeast that comes under the lid of the liquid malt extract isnt the quality im looking for... should i try another yeast?