I just kegged an amber ale. It was an extract with steeping grains. I pitched in the low 60s and fermented at 65. A little over a week I raised the temp to 68 then at 2 weeks I dropped it to 34 for 4 days. I made a starter and used an aeration pump.
I tasted a little when I kegged and it tasted appley. Right now it is carbing at 12psi at 41°. I read carbing with sugar helps reduce acetaldehyde. Has anyone had experience with doing this? I have had a few beers turn out appley and it never went anyway. I'm worried that will happen to this batch too.
I tasted a little when I kegged and it tasted appley. Right now it is carbing at 12psi at 41°. I read carbing with sugar helps reduce acetaldehyde. Has anyone had experience with doing this? I have had a few beers turn out appley and it never went anyway. I'm worried that will happen to this batch too.