kalbarluke
Well-Known Member
- Joined
- 20/6/08
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- 428
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I am having trouble identifying off flavours in my beer. I've done some research and think it is acetaldehyde but it could be something more sinister. I have some general questions that I hope some people can help me out with:
1) will acetaldehyde increase cloudiness in beer? When I was transferring from fermenter to keg, the first third or so was quite cloudy and then it cleared up quite a bit. Or is it something more sinister?
2) I have read that sodium metabisulfate ban be used to get rid of the acetaldehyde from the keg. If what I have identified is acetaldehyde and want to add sodium metabisulfate, how much should I add? And will it sink to the bottom, binding the acetaldehyde so I can just expunge about a schooner or two of beer and be rid of it?
Any help or advice is welcome.
1) will acetaldehyde increase cloudiness in beer? When I was transferring from fermenter to keg, the first third or so was quite cloudy and then it cleared up quite a bit. Or is it something more sinister?
2) I have read that sodium metabisulfate ban be used to get rid of the acetaldehyde from the keg. If what I have identified is acetaldehyde and want to add sodium metabisulfate, how much should I add? And will it sink to the bottom, binding the acetaldehyde so I can just expunge about a schooner or two of beer and be rid of it?
Any help or advice is welcome.