TRainH2o
Well-Known Member
I brewed a big RIS back in December. Everything seemed to go OK with the fermentation and my beer came in right where it should have for the final gravity reading. In all, it was in the primary on the yeast for at least 8 weeks.
I kegged it and took it to a meeting and everyone loved it but it need aging for sure. Now, 8 months later the beer has a taste that I thought was just overly sweet from loosing hop flavor, but a few others seem to think it is Acetaldehyde. Funny that it didn't show up early on but it was fairly alcoholic when it was young.
So, what to do? One guy suggested pitching champagne yeast back into the beer. Thoughts?
I kegged it and took it to a meeting and everyone loved it but it need aging for sure. Now, 8 months later the beer has a taste that I thought was just overly sweet from loosing hop flavor, but a few others seem to think it is Acetaldehyde. Funny that it didn't show up early on but it was fairly alcoholic when it was young.
So, what to do? One guy suggested pitching champagne yeast back into the beer. Thoughts?