Strange taste for an english brown?
- Thread starter jdlev
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Would you describe the flavour as 'green apples' or 'cidery'?
Green Apple: acetaldehyde, this is a intermediate compound formed during fermentation. Noticeable levels of acetaldehyde are characteristic of a young beer that needs more time at room temp to age and let the yeast clean up. It can also be found in low levels in beers containing coffee or large quantities of dark roasted grains.
Cidery: A contributing factor to a cider flavour can actually be acetaldehyde, especially if too much pure sugar was added to the recipe, but this can also be an indicator of an acetobacter infection (the bacteria that creates vinegar).
If you're bottle conditioning/carbing, it might just be that the yeast are still chewing up the priming sugar and need more time. If the taste gets stronger and more sour over time, then it's an infection.
Green Apple: acetaldehyde, this is a intermediate compound formed during fermentation. Noticeable levels of acetaldehyde are characteristic of a young beer that needs more time at room temp to age and let the yeast clean up. It can also be found in low levels in beers containing coffee or large quantities of dark roasted grains.
Cidery: A contributing factor to a cider flavour can actually be acetaldehyde, especially if too much pure sugar was added to the recipe, but this can also be an indicator of an acetobacter infection (the bacteria that creates vinegar).
If you're bottle conditioning/carbing, it might just be that the yeast are still chewing up the priming sugar and need more time. If the taste gets stronger and more sour over time, then it's an infection.
gerbache
Well-Known Member
Which yeast was used for it? White Labs lists apples as a possible aroma with WLP023. I've never personally gotten apples out of it, but it definitely has a fruity aroma, so I could easily see it being apple-y.
