I brewed a Czech Pilsner on April 15, OG 1.050. Used 2 packs of fresh Wyeast 2278 with a proper starter (used yeast calculator) on my stir plate, oxygenated with O2 before pitching as always. Had a strong fermentation at 50 F, on 6/27 I moved it to 68 F for diacetal rest for 3 days, it was measuring 1.010 and tasted good. I then (6/30) racked to a keg and dropped to 34 F and turned CO2 to 10 PSI. Beer tasted good cold.
I need it for a party on 8/27. I tasted it this weekend to see how it's progressing and HUGE green apple smell and taste, has to be acetaldehyde. Have never experienced this in my ales (about 150 batches) or lagers (this is my 10 lager or so).
What can I do (if anything) to get rid of the green apple taste and smell by 8/27??? Am I screwed? Had HIGH hopes for this beer!
I need it for a party on 8/27. I tasted it this weekend to see how it's progressing and HUGE green apple smell and taste, has to be acetaldehyde. Have never experienced this in my ales (about 150 batches) or lagers (this is my 10 lager or so).
What can I do (if anything) to get rid of the green apple taste and smell by 8/27??? Am I screwed? Had HIGH hopes for this beer!