Acetaldehyde

[jobepro88]

Hey all,

So i brewed a batch 11 days ago. Partial mash I guess, with 6.6 lbs of liquid Amber extract 6 lbs dry amber extract and 1 lb crystal 60. I hit my OG of 1.099 and checked for final 2 days ago and was around 1.030 I tasted the sample and had a wicked taste of green apple, so I checked for FG once more yesterday it went down to 1.024 , and low and behold the green apple taste had faded quite evidently. Any reason as to why it went away so fast (Not that I'm complaining). I plan on putting in the secondary with some oak soaked wood chips and some vanilla, which I hope will age nicely since the beer is a heavy hitter. Any response is appreciated.

Thanks

 

[unionrdr]

That was an extract with steeping grains beer, using crystal 60L. And when the sugars start getting used up/converted by the yeast, they start working on by-products of fermentation. Namely, the green apple flavor in this case. It could be gone by the time secondary is done.

 

[jobepro88]

thanks for the quick reply, yeah I mean within two days the taste was still there but not as noticeable it was more of an ethanol flavor now.

 

[unionrdr]

The hot alcohol flavor is another by-product of fermentation that in sufficient PPM's can be sensed. It also can go away by the time the bottled beers are ready to drink.

 

[edogg69]

So when u have a green apple taste it means the beer needs more time fermenting? What about when u already bottled it and still have green apple taste. Will it dissipate over time? Any help would be great. Thanks

 

[cobrem]

Acetaldehyde is a byproduct and somewhat intermediate step in fermentation. With good yeast management, it should clean up fine (adequate pitching rates, healthy yeast). If it lingers, there is probably a problem with yeast health or quantity.