Hey guys.
So I brewed a Cascade/Willamete IPA and it has been bottled for about a week. I popped one open to test how it's doing and it carbed up nicely but has a pronounced Acetaldehyde/ green apple taste.
My question is this: I know the yeast in the bottle should be able to clean up the off flavors at room temperature over time, but would gently rousing it into suspension help the process? I was thinking that un-caking the yeast would provide more surface area and come in contact with the entire volume of the liquid in each bottle. What do you think?
Second question: Of course only time will tell, but would about 3 or 4 weeks in the bottle clean up Acetaldehyde (luckily I didn't detect any other noticeable off flavors)
So I brewed a Cascade/Willamete IPA and it has been bottled for about a week. I popped one open to test how it's doing and it carbed up nicely but has a pronounced Acetaldehyde/ green apple taste.
My question is this: I know the yeast in the bottle should be able to clean up the off flavors at room temperature over time, but would gently rousing it into suspension help the process? I was thinking that un-caking the yeast would provide more surface area and come in contact with the entire volume of the liquid in each bottle. What do you think?
Second question: Of course only time will tell, but would about 3 or 4 weeks in the bottle clean up Acetaldehyde (luckily I didn't detect any other noticeable off flavors)