So I made my last extract beer back in January. It was a kit I bought from northern brewer (Advantegeous Weizenbock). The kit was a year old because I didnt have a way to make a yeast starter. Decided just to pitch 2 packets of dry yeast. The brew went good, OG: 1.080 and finished around 1.018. It was my first temperature controlled beer via thermowell.
Primary 2 weeks
Secondary 2 weeks
Lager for 2 months
Kegged and carbed for 2 weeks
Tried this mid march and had strong apple taste almost like rotten apples. left it in the keg chamber for another 2 weeks and still had same taste. So I figured I would leave at room temp and hope the flavor would go away. Its been at room temp for about 1-1.5 months and flavor is still there.
I would assume maybe some of the yeast was bad and the beer was underpitched. I read that yeast stress causes the apple flavor. First bad beer after 30 batches...not bad, but I still hate to dump it. Any way to save this or is it toast?
Primary 2 weeks
Secondary 2 weeks
Lager for 2 months
Kegged and carbed for 2 weeks
Tried this mid march and had strong apple taste almost like rotten apples. left it in the keg chamber for another 2 weeks and still had same taste. So I figured I would leave at room temp and hope the flavor would go away. Its been at room temp for about 1-1.5 months and flavor is still there.
I would assume maybe some of the yeast was bad and the beer was underpitched. I read that yeast stress causes the apple flavor. First bad beer after 30 batches...not bad, but I still hate to dump it. Any way to save this or is it toast?
