Deckers_Beers
Well-Known Member
I have a fully-carbed pale that I bottled about 1.5 months ago, & the green apple taste is pretty strong, to the point that it's almost cider-y on the end. It fermented for a full 3 weeks, had a stable FG of ~1.010 for a week, & my sample at bottling time tasted amazing, so the green apple isn't due to young beer or an infection prior to bottling. I also have a pretty anal cleaning/sanitation regimen, so I'm not thinking it was an infection during the bottling process, either.
There are 2 variables that I think may have contributed:
1. My yield was only ~4 gallons, but I used almost a full whirlfloc tablet in the BK. Could the yeast in the bottle have fallen out of suspension too quickly, carbing but not cleaning that up?
2. I ran out of corn sugar & used a small amount of granulated sugar from the pantry to make up the difference. Not sure if this would even be a factor, but it is a deviation from my norm.
I just roused the yeast in the bottles I haven't put in the fridge yet & put them in a warmer area, so I'll try another bottle in a few days. Anyone experience anything like this before? Thanks in advance for the help!
There are 2 variables that I think may have contributed:
1. My yield was only ~4 gallons, but I used almost a full whirlfloc tablet in the BK. Could the yeast in the bottle have fallen out of suspension too quickly, carbing but not cleaning that up?
2. I ran out of corn sugar & used a small amount of granulated sugar from the pantry to make up the difference. Not sure if this would even be a factor, but it is a deviation from my norm.
I just roused the yeast in the bottles I haven't put in the fridge yet & put them in a warmer area, so I'll try another bottle in a few days. Anyone experience anything like this before? Thanks in advance for the help!