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Old 01-01-2013, 06:18 PM   #1
Jsbeckton
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Default Remove Green Apple Taste?

I made a lager using a healthy amount of German Lager Yeast into well-oxygenated wort (pure o2). I racked to kegs for lagering after about 2 weeks and now I taste a bit of green apple. Think I should have let the beer sit on the yeast cake for another few days but that ship has sailed. So my question is do I just lager and hope that it will mellow out or do I try to repitch some yeast and hope that it can clean it up?


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Old 01-01-2013, 10:22 PM   #2
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Did you do a dactyl rest at a high temp for a few days?


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Old 01-02-2013, 02:42 AM   #3
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Quote:
Originally Posted by Jsbeckton View Post
I made a lager using a healthy amount of German Lager Yeast into well-oxygenated wort (pure o2). I racked to kegs for lagering after about 2 weeks and now I taste a bit of green apple. Think I should have let the beer sit on the yeast cake for another few days but that ship has sailed. So my question is do I just lager and hope that it will mellow out or do I try to repitch some yeast and hope that it can clean it up?
Give it a while. That will probably go away.
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Old 01-02-2013, 02:44 AM   #4
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It will go away. I've made the same post.
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Old 01-02-2013, 05:16 PM   #5
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Originally Posted by LAbrewer View Post
Did you do a dactyl rest at a high temp for a few days?
Yup, fermented at 50F and rest of about 3 days at 58F and then transfered when there was no activity. So the consensus is to just let it lager and it will go away?
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Old 01-03-2013, 03:17 AM   #6
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Yep, lager it out. If it doesn't go away, there is always krausening.


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