Hi everyone, I seem to have developed a problem with acetaldehyde in my last few batches, including an American brown, a Scottish 80/- and a Golden Promise/Simcoe SMaSH (all all-grain).
I have left each of these beers in primary for approximately 3 weeks. The fermentation was temperature controlled in a chest freezer in the mid-60s with the probe taped to the side of the fermenter and insulated.
Each of these batches was brewed in mid-December. They are kegged and the acetaldehyde is still noticeable.
Does anyone have any thoughts/suggestions? Infection? Something else?
I have left each of these beers in primary for approximately 3 weeks. The fermentation was temperature controlled in a chest freezer in the mid-60s with the probe taped to the side of the fermenter and insulated.
Each of these batches was brewed in mid-December. They are kegged and the acetaldehyde is still noticeable.
Does anyone have any thoughts/suggestions? Infection? Something else?