I just took a sample from my first lager (pretty close recipe to "Your father's mustache") and am freaking out a bit.
It tastes and smells like green-apple, which how-to-brew/Palmer says is acetaldehyde.
I used 2 packs of 34/70 dry lager yeast, rehydrated as directed by the spec sheet.
My online research led me to ramp up to a 62' d-rest once I was 10 gravity points from my expected FG (1.015).
So, I pitched with an OG of 1.056, after 1 week was down to 1.022, so I ramped up to 62'.
I waited another week and hydrometer says 1.015 (target). At this point I racked to a corny keg and put it in my chest freezer to lager.
I ramped the temp down about 5 degrees/day until I was at 35'. It has now been at 35'(ish) for one week.
Last night I hooked up co2 at 12psi to let it carbonate as it lagers. Today I couldn't help but pull a sample just to see what it tasted like, and boom acetaldehyde bomb.
Thing is, I sampled it with each gravity reading and this is the first I've noticed this.
Will this flavor lager out or is my beer DOA?
Should I pull the keg out and let it warm up? If so, should this be ramped slowly or just allowed to sit at room temp?
P.S. I pumped starsan through the keg before racking.
It tastes and smells like green-apple, which how-to-brew/Palmer says is acetaldehyde.
I used 2 packs of 34/70 dry lager yeast, rehydrated as directed by the spec sheet.
My online research led me to ramp up to a 62' d-rest once I was 10 gravity points from my expected FG (1.015).
So, I pitched with an OG of 1.056, after 1 week was down to 1.022, so I ramped up to 62'.
I waited another week and hydrometer says 1.015 (target). At this point I racked to a corny keg and put it in my chest freezer to lager.
I ramped the temp down about 5 degrees/day until I was at 35'. It has now been at 35'(ish) for one week.
Last night I hooked up co2 at 12psi to let it carbonate as it lagers. Today I couldn't help but pull a sample just to see what it tasted like, and boom acetaldehyde bomb.
Thing is, I sampled it with each gravity reading and this is the first I've noticed this.
Will this flavor lager out or is my beer DOA?
Should I pull the keg out and let it warm up? If so, should this be ramped slowly or just allowed to sit at room temp?
P.S. I pumped starsan through the keg before racking.