Bottle Aging vs Keg Aging. Temp, Acetaldehyde, ex.

[IronArtisanBrewing]

I have bottled some Brown Ale, high ABV around 8%. (Mistake) Target was 6%

After 2 Weeks aging in both bottles and keg, I have sampled both.

First impressions of keg = green apple
First impressions bottle = Much less acetaldehyde, more balance, sweet alc.

Mistakes I realized I may have made:
Aged keg in kegerator at cold temps. Cold crash temps, like sub 40F.
May not have bled air off with CO2 after kegged and tapped.

I am waiting for the off flavor to dissipate, but it still has ONLY been 2 weeks.

Feel free to post experience with both keg vs bottle aging times, and mistakes.
-Iron Artisan Brewing (Pilot)

 

[maffew222]

how long did you ferment before bottling/kegging? Yeast isn't really going to get a chance to clean up acetyldehyde if you rack it off the yeast, and then cold crash it. so it's not gonna dissipate anytime soon, afaik.

 

[IronArtisanBrewing]

I fermented in primary for 3 weeks, and kegs straight after. Plenty of suspended yeast, as the bottles carbonated just fine.

The keg was force carbonated, as it I didn't use priming sugar.

#AN UPDATE
The acetaldehyde taste is FAR less today that just 2-3 days ago. I don't know why the yeast act as slowly or as quickly as they do, but hey must have decided that acetaldehyde was delicious, and they wanted to eat it.

What I did do was I raised the temp of the kegerator that I had it in. From like mid 30's to mid 40's. Just that little bit of difference seemed to make a lot of changes.

 

[orangehero]

High CO2 and cold temperatures will suppress yeast activity. Next time prime both keg and bottle and leave them out at room temp and there won't be such a difference.

 

[IronArtisanBrewing]

How has priming in the keg worked out for you? I've seriously considered it, but never tried. I feel like that would be the way to age, considering I only have a single faucet tower on the kegerator.

Faster aging over Co2 at a higher temp? I feel like having to eat more sugars would stall the time it would take the yeast to begin eating the acetaldehyde and other byproducts. I take it as long as it's sanitary there is no woes of contamination. It's be much like a secondary.
(I don't secondary btw, I primary for 3 weeks. So yeast is for sure in the beer)