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Old 04-11-2012, 12:57 PM   #1
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Default Will green apple taste go away in fridge?

Hi all, I kegged a low-gravity blonde ale last night, about 5 weeks from brew day. It still had a bit of a green apple taste- will this go away with cold conditioning, or should I leave it out of the fridge for longer to keep the yeast active?


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Old 04-11-2012, 01:01 PM   #2
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There's no such thing as "cold conditioning" with ales. The ale yeast goes dormant in the low 50's. Do you do any work while you're asleep?

If you want them to condition get them back above 70. After a couple days you might even want to give the beer a swirl to re-suspend the yeast and get it cleaning again.


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Old 04-11-2012, 01:44 PM   #3
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My first beer had this flavor, but it was brewed with a lager yeast. The flavor did clear up after a couple of weeks in the fridge. For an ale yeast, I would follow Revvy's advice.
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Old 04-11-2012, 02:02 PM   #4
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What yeast did you use?

I get this almost everytime when I use Notty for my IIPA...pretty strong when I empty the primary but I have never tasted it in the finished product...then again I bottle.
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Old 04-11-2012, 02:50 PM   #5
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Kegged a Wheat Lager 2 days ago. At kegging it had a distinct apple fruit flavor. Even my wife commented. Had a small glass last night and it seems to have disappeared. Not sure the cause.
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Old 04-11-2012, 03:40 PM   #6
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Quote:
Originally Posted by Homercidal
Kegged a Wheat Lager 2 days ago. At kegging it had a distinct apple fruit flavor. Even my wife commented. Had a small glass last night and it seems to have disappeared. Not sure the cause.
It's acetaldehyde which is a byproduct of fermentation. The yeast will clean it up if given the time. This is why my beer stays in primary for 3+ weeks. It gives the yeast time clean up after themselves.
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Old 04-11-2012, 05:58 PM   #7
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The lager was fermented at 50 for 4 weeks and had a D-rest at 65-70 for a few days, then back into the lagering fridge at 34 for over 2 weeks.

I wasn't really surprised by the flavor, just surprised that it went away after 1 day... Supposedly the lagering should have kept it at bay, but perhaps the rise to serving temp is what did it.


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