acetaldehyde question

[Brew252]

So I'm about 2 and a half weeks in to fermenting an american brown ale. I used wlp001 as the yeast because I was trying to stay away from the british esters. It is still in primary but the gravity hasnt dropped in the last 5 days, its steady at 1.013. Right now its exhibiting a slight green apple taste which I'm attributing to acetaldehyde. It was aerated before pitching and I did make a 2 liter starter before hang for about 15 hrs on a stir plate. I'm just wondering if maybe im being impatient and need to wait it out for a couple more weeks, or is there something I did wrong maybe? Is there something I could do to maybe promote the uptake or clean up by the yeast in the beer like rouse it a little or slightly raise the temperature kind of in the vein of a diacetyl rest. BTW it has been at a steady temperature between 68 and 71 the whole time.

any thoughts?

 

[jekeane]

According to Palmer:

"A flavor of green apples or freshly cut pumpkin; it is an intermediate compound in the formation of alcohol. Some yeast strains produce more than others, but generally it's presence indicates that the beer is too young and needs more time to condition."

Likely a little more time and you'll be fine if you are right that it is acetaldehyde.