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Old 12-10-2011, 07:19 PM   #1
mscg4u
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So I just bottled a batch last night (Irish Red) and now my fermenter bucket smells like apples. I noticed the smell on the beer, but it tasted fine. I'm not too worried, but just curious as to what it could be and if I should be worried.

 
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Old 12-10-2011, 07:21 PM   #2
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It's the result of acetaldehyde. Did you use a lot of simple sugars, or rack your beer off primary too soon (or at all?)

Just letting them be for a few weeks can help the smell mellow out.
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Old 12-10-2011, 07:28 PM   #3
mscg4u
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I didn't use any simple sugars and it was on primary for 3 weeks. Tastes great though, so I can't wait to have it carbed in a few weeks. The smell in the bucket won't affect future brews will it?

 
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Old 12-10-2011, 07:30 PM   #4
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Probably not if you clean it and sanitize it properly. Your beer is going to mellow out a bit with conditioning.

 
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Old 12-10-2011, 07:30 PM   #5
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Quote:
Originally Posted by mscg4u
I didn't use any simple sugars and it was on primary for 3 weeks. Tastes great though, so I can't wait to have it carbed in a few weeks. The smell in the bucket won't affect future brews will it?
Soak it in oxyclean free or the generic stuff overnight (start it out really hot) and rinse really well. You'll be good to go.
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Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 12-23-2011, 04:08 PM   #6
mscg4u
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Alright so I just checked the SG of my current batch fermenting (American Amber) and everything is fine... Tastes good, a lot more bitter than I expected, but I think that's from the hops (centennial -60 min and cascade 15 min). It attenuated perfectly (I hit my expected OG and FG). What I'm getting to with all of this is that this batch also has a strong acetaldehyde smell to it. It's been in primary for 2 weeks, and I plan on bottling next weekend, but will that be long enough?
I opened one of the Irish Draughts from the original post yesterday, and it tasted alright, except It had that appley taste/smell... Will that go away in the bottles (also spent 3 weeks in bottles and primary) or am I stuck with appley beer and how do I stop making it?

 
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Old 12-23-2011, 08:24 PM   #7
mscg4u
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Nov 2011
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Quote:
Originally Posted by mscg4u
Alright so I just checked the SG of my current batch fermenting (American Amber) and everything is fine... Tastes good, a lot more bitter than I expected, but I think that's from the hops (centennial -60 min and cascade 15 min). It attenuated perfectly (I hit my expected OG and FG). What I'm getting to with all of this is that this batch also has a strong acetaldehyde smell to it. It's been in primary for 2 weeks, and I plan on bottling next weekend, but will that be long enough?
I opened one of the Irish Draughts from the original post yesterday, and it tasted alright, except It had that appley taste/smell... Will that go away in the bottles (also spent 3 weeks in bottles and primary) or am I stuck with appley beer and how do I stop making it?
Guess I'll repost this so someone sees it

 
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Old 12-23-2011, 08:26 PM   #8
helibrewer
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What temperature are you fermenting this and what are the yeast types you are using?
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Old 12-23-2011, 08:27 PM   #9
weirdboy
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What kind of yeast are you using?

 
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Old 12-23-2011, 08:30 PM   #10
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ACETALDEHYDE
CHARACTERISTICS: Acetaldehyde has the flavor and
aroma of green apples. It can also taste and smell
acetic/cidery.
CHEMISTRY: Formed as a precursor to alcohol by the
yeast, or as a product of the oxidation of alcohol to acetic
acid.
CAUSES: Acetaldehyde from yeast metabolism as a step
in the production of alcohol from glucose has a crisp
green apple flavor. If produced from the oxidation of
alcohol to acetic acid, whether by oxidation or by
acetobacter, this flavor will be more vinegary and less
pleasant.
PROCESS: As a product of yeast metabolism, it can be
caused by the strain itself or by premature termination of
the yeast's fermentation. The reaction from glucose to
alcohol may be stopped at the acetaldehyde stage by
factors such as oxygen depletion, premature flocculation,
etc. It may also be produced by contamination by acetic
acid bacteria.
REMOVAL: Use a good yeast strain that will attenuate
the wort properly. Oxygenate the wort at yeast-pitching
time. DO NOT splash or oxygenate the wort when
racking or bottling. Long lagering periods will also reduce
acetaldehyde.

I would rouse my yeast daily for several days and condition it for a couple more weeks
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Kegged: Bourbon Barrel Imperial Stout
On Deck: German Lager

 
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