zodiak3000
Well-Known Member
Racked to keg today after 21 days in primary. Before racking i was expecting a nice aroma since this IPA was dry hopped with 2 ounces each of simcoe and amarillo. what i got....green apples. WHY!!!! Do I really need to age my beer in primary for longer than 21 days?
some facts-
- I made a healthy starter via mr. malty
- Yeast pitched at 70, temp controlled initial fermentation at 62, raised to 68 by day 11.
- FG was reached at day 11 (maybe prior)
- Cold crashed at day 18 (3 days)
- I dumped a previous batch due to the beer having a possible infection from primary bucket. The beer had similar green apple characteristics, the flavor was tart even 5 weeks in keg, it was dumped. Im not sure if it was an infection or acetaldehyde. I tossed the bucket and got a glass carboy to hopefully eliminate this problem. Sanitation and cleaning was strict this time around. Hydrometer sample tasted fantastic.
Now, only the aroma so far is green apples. Im fearing though i will be tasting tart again in this beer or the aroma from hops will be dominated by green apples. I know Im jumping ahead and not giving it time, but based on the facts Ive presented is there a reason why im getting this green apple in my beer? I remember previous batches before racking smelling awesome when dry hopped heavily. the green apple overpowers the past few batches...
some facts-
- I made a healthy starter via mr. malty
- Yeast pitched at 70, temp controlled initial fermentation at 62, raised to 68 by day 11.
- FG was reached at day 11 (maybe prior)
- Cold crashed at day 18 (3 days)
- I dumped a previous batch due to the beer having a possible infection from primary bucket. The beer had similar green apple characteristics, the flavor was tart even 5 weeks in keg, it was dumped. Im not sure if it was an infection or acetaldehyde. I tossed the bucket and got a glass carboy to hopefully eliminate this problem. Sanitation and cleaning was strict this time around. Hydrometer sample tasted fantastic.
Now, only the aroma so far is green apples. Im fearing though i will be tasting tart again in this beer or the aroma from hops will be dominated by green apples. I know Im jumping ahead and not giving it time, but based on the facts Ive presented is there a reason why im getting this green apple in my beer? I remember previous batches before racking smelling awesome when dry hopped heavily. the green apple overpowers the past few batches...