henrythehippo
Well-Known Member
- Joined
- May 30, 2014
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Highly doubtful -- this is an intentionally bretted beer. White Chocolate was force-carbed, which was why it had an acetylaldehyde issue that never cleared. Separately, it also had a lactic bacteria infection that soured it.
Really guessing the apple description is bad writing based on an interesting but ambiguous aroma.
I don't think force-carbing has anything to do with acetyaldehyde. It should be strong or gone by the time you carb. Is the thought that they rushed it out?