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Old 08-20-2008, 10:44 PM   #1
DuffmanAK
 
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So, I really have put some effort in searching the forums for this one. I know I've read a few posts on it but can't seem to find them now. I may just be a moron when it comes to forum searches.

Anyway, seems my beer is developing a bit of a green apple taste. I couldn't remember what tends to contribute to this. I do know that I underfilled my bottles (by quite a bit, in some cases, the entire neck of the bottle was air). And I seem to recall that oxygenating the ber can give it this sorta flavor.

It seems that the flavor is getting more pronounced as it ages, however. Or it could just be now that I've noticed it, I'm noticing it more.

Thoughts?
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Old 08-20-2008, 10:46 PM   #2
BierMuncher
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The green apple flavor means the fermentation process halted before completion. This could be caused by pitching into wort with too little oxygen, not pitching the correct amount of yeast, or just racking your beer too early. If you haven’t already racked and kegged/bottled the beer, the solution is to warm up the fermenter a bit so the yeast can “finish the job”.

 
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Old 08-20-2008, 10:47 PM   #3
eschatz
 
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http://www.homebrewtalk.com/wiki/index.php/Green_apples

Edit: scratch that, reverse it. oxy is what can help it i think
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What's tappening? :D

 
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Old 08-20-2008, 10:49 PM   #4
DuffmanAK
 
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Hmm interesting.

That batck was in primary for 4 weeks (a little more than that actually). I even swished the fermentor around a bit in an attempt to rouse the yeast. The FG was 1.014 ish, I didn't end up taking an OG. This was my first batch, and didn't think of it. Also, the fermentor stayed at arounf 70F for the full duration. During the initial fermentation activity, it could have been a little hot (in the high 70s).

More than anything I'm trying to figure out what caused it so I don't repeat bad practices
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Old 08-20-2008, 11:07 PM   #5
BierMuncher
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High 70's could have been a little border line for developing some fruity esters.

What type of yeast and how much did you pitch?

 
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Old 08-20-2008, 11:10 PM   #6
DuffmanAK
 
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I had 2 packets of "Cooper's" Ale Yeast from my LHBS. I don't recall any other special markings on it. I also made a yeast starter out of it. I put it in a measuring cup with some extract syrup and warm water for probably 30 minutes before I pitched it.

Edit: Oh, and the water had been boiled/cooled/covered.
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Originally Posted by Kai View Post
The only, only time you should dump a brew is if you've finished it, bottled and aged it, tried it and nearly vomited, aged it for twice that long again, tried it again and nearly vomited again. It's damn hard to ruin beer. I've managed once.


 
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