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Old 12-22-2012, 03:39 AM   #1
Jrbetz
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I'm new to brewing, when I took my FG on my current batch it tasted like green apple flavor. Do I bottle as normal or toss it? Any help would be great!

 
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Old 12-22-2012, 03:43 AM   #2
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http://www.homebrewtalk.com/f14/gree...1/#post3245583

Yeast nutrient and time are your friends.
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Old 12-22-2012, 03:48 AM   #3
Jrbetz
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http://www.homebrewtalk.com/f14/gree...1/#post3245583

Yeast nutrient and time are your friends.
Should I just toss it?

 
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Old 12-22-2012, 03:53 AM   #4
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Quote:
Originally Posted by Jrbetz View Post
Should I just toss it?
That depends. If it's more then a few weeks old, then it probably won't get better. If it's drinkable then drink it. If you haven't bottled it yet, and it's still young, then you might want to save yourself some effort and condition it all together for a while and see if it gets better.

There isn't anything in it that is going to hurt you. Just something that doesn't taste very good.

If you have a garden, your plants might like some. Even if it is undrinkable.
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Old 12-22-2012, 03:59 AM   #5
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IF it's under a month old, in primary, then give it a few more weeks and check it again. If it's been a week since you pitched the yeast, for god's sake leave it the F alone and let the yeast do it's job.

"green apple" flavor is GREEN BEER as in too bloody young to think about bottling. If you fermented on the warm side, then it's probably why it's even more evident. Just give it more time and check it again later.

99% of the time, new brewers will rush things due to being told by the LHBS short time frames. Without tight temperature control, pitching the right amount of yeast at the start, great oxygenation methods, those time frames (99% of the time) are bunk. Especially for ales.
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Old 12-22-2012, 04:26 AM   #6
Jrbetz
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Quote:
Originally Posted by Golddiggie View Post
IF it's under a month old, in primary, then give it a few more weeks and check it again. If it's been a week since you pitched the yeast, for god's sake leave it the F alone and let the yeast do it's job.

"green apple" flavor is GREEN BEER as in too bloody young to think about bottling. If you fermented on the warm side, then it's probably why it's even more evident. Just give it more time and check it again later.

99% of the time, new brewers will rush things due to being told by the LHBS short time frames. Without tight temperature control, pitching the right amount of yeast at the start, great oxygenation methods, those time frames (99% of the time) are bunk. Especially for ales.
It's been in primary for 2 weeks today

 
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Old 12-22-2012, 04:33 AM   #7
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Quote:
Originally Posted by Jrbetz View Post
It's been in primary for 2 weeks today
Then give it [at least] another 2 weeks right where it is. Without knowing what you made, what temperatures it fermented at, what yeast you used, it's impossible to say anything beyond give it TIME... Time will cure most ale's... There are some things it can't fix, but young beer is one of them (things it CAN fix).
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-22-2012, 04:47 AM   #8
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Quote:
Originally Posted by Golddiggie View Post

Then give it [at least] another 2 weeks right where it is. Without knowing what you made, what temperatures it fermented at, what yeast you used, it's impossible to say anything beyond give it TIME... Time will cure most ale's... There are some things it can't fix, but young beer is one of them.
Perfect. I will give it a try. I will let you know how it goes

 
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Old 12-22-2012, 04:48 AM   #9
Jrbetz
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Quote:
Originally Posted by Golddiggie View Post

Then give it [at least] another 2 weeks right where it is. Without knowing what you made, what temperatures it fermented at, what yeast you used, it's impossible to say anything beyond give it TIME... Time will cure most ale's... There are some things it can't fix, but young beer is one of them.
It does have some particles floating in it when I've takin the FG

 
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Old 12-22-2012, 05:04 AM   #10
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Post up the recipe and pictures...
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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