I put down my first lager back in April and it has a strong "green apple" flavour which I believe is acetaldehyde.
This brew was an NNL Bohemian Lager fwk using Saflager W34/70 dried yeast. I pitched 2 packets of yeast at 18 deg C, dropped the temp to 11 deg C over 9 hours and fermented at 11 deg C for 12 days, rasied the temp to 18 deg C for 2 days (diacetyl rest), racked to secondary at 3 deg C for 7 days then kegged. I also had a little left over which I bottled, adding 2 coopers carb drops to each bottle and left these at ambient temp for 2 weeks before refrigerating.
The OG was 1045 and FG was 1010 when kegged.
A sample taken while kegging had a very strong taste of green apples. The brew has now been in the keg for 16 weeks (at around 3 deg C) and while the green apple flavour has greatly subsided it is still there.
When I tried the brew that had been bottled there was no green apple flavour at all. It was very nice.
I have a couple of questions...
Due to the fact the bottled beer had no off flavours is it correct to assume that the off flavours would have been cleaned up if I had left the beer in primary for longer? If so how much longer should I have left it and at what temp?
Will the off flavour ever dissappear from the beer or should I give up on it and dump it?
Is it true that drinking a beer with this level of acetaldehyde will give you a worse hangover than drinking a beer without it?
This brew was an NNL Bohemian Lager fwk using Saflager W34/70 dried yeast. I pitched 2 packets of yeast at 18 deg C, dropped the temp to 11 deg C over 9 hours and fermented at 11 deg C for 12 days, rasied the temp to 18 deg C for 2 days (diacetyl rest), racked to secondary at 3 deg C for 7 days then kegged. I also had a little left over which I bottled, adding 2 coopers carb drops to each bottle and left these at ambient temp for 2 weeks before refrigerating.
The OG was 1045 and FG was 1010 when kegged.
A sample taken while kegging had a very strong taste of green apples. The brew has now been in the keg for 16 weeks (at around 3 deg C) and while the green apple flavour has greatly subsided it is still there.
When I tried the brew that had been bottled there was no green apple flavour at all. It was very nice.
I have a couple of questions...
Due to the fact the bottled beer had no off flavours is it correct to assume that the off flavours would have been cleaned up if I had left the beer in primary for longer? If so how much longer should I have left it and at what temp?
Will the off flavour ever dissappear from the beer or should I give up on it and dump it?
Is it true that drinking a beer with this level of acetaldehyde will give you a worse hangover than drinking a beer without it?