So I just opened up an amber ale that has been in the bottle for about 2 weeks. It has a distinct ciderish flavor, that I think is acetaldehyde. Is this something that will go away by just leaving the bottles alone for a couple more weeks?
what temp did you drink them at? maybe your cold taste buds just couldn't distinguish?Oddly enough, I had an IPA this year with strong acetaldehyde and it disappeared after two days of lagering at near freezing temps. Made no sense to me but I had a control group of bottles that were not nearly frozen that kept their acetaldehyde off flavor ... until I lagered them in the same way.
Every beer I've put away for 2+ years ended up tasting more like apple cider than it did to begin with.My first homebrewed beer ever was a simple Coopers kit. The finished beer had lots and lots of acetaldehyde so it tasted more like cider than beer. I put the bottles in a cupboard and forgot about them. I found them two years later and tried one. It was great! Still a very slight tone of green apples but the majority had disappeared. Time can do wonders
Could have been the judges...I rushed to bottle a saison to submit for a contest. After bottle conditioning I detected the bitter apple and it didn't do so well in the competition. After another month I entered a couple of them in a different contest and the beer had improved so dramatically it won first in its category with a 41... give it time!
https://beerandbrewing.com/VJmZTisAACgA3yJv/article/off-flavor-solventI brewed a 40 gallon batch of chocolate coffee bourbon stout with my neighbor and have a slight turpentine after taste. Will this go away aftertime?
Years ago I brewed an Alt and it had an off flavor so I poured it out. I brewed another batch and it had the same off flavor. My wife said don't pour this one out, so later I kegged it and stuck it in the fridge and forgot about it. About three months later I tried a glass and it was great. I shouldn't have poured out the first batch. Time can correct a lot. Live and learn.Brewbuzzard, you are absolutely right. I've only submitted beer in a competition those two times. Speaking to more experienced brewers in my club, judging seems to be perceived as hit or miss. What I think I left out of my little story is that initially the beer had a very perceptible off flavor that I and my friends found interfered with enjoying the beer. A month later it was delicious and now I wish I still had some of it ...
This is Fahrenheit, right?No beer I can remember that I bottled and tasted like apple juice ever got better. I overpitched a batch massively not too long ago and got that smell. Research indicated that acetyldehyde boils off around 75 degrees so it sat in fermenter above that for a week. It went away and was fine. It was strong too the apple smell. Bottles can't boil off.