JaseH
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- Joined
- 6/11/11
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I appear to have a problem with what I believe is acetylaldehyde in my last couple of extract brews, the strange thing is that it only becomes apparent after a couple of weeks bottle conditioning. I taste all my gravity samples and crack a bottle after 1 week to check how its going, at all of these stages the beer appears good, no signs of undesirable flavors. But about the time that it starts to clear in the bottle and is fully carbed I start to get green apple and a slight 'tartness'.
I've read a lot of threads and info regarding acetylaldehyde and the only thing I can put mine down is maybe oxygen contamination at the priming/bottling stage? Has anyone else experienced this?
I thought I was being careful not to aerate the wort too much during this process but maybe I am not being careful enough. I bulk prime with dextrose by racking the beer into a spare vessel on top of the dex dissolved in a little boiling water.
I've read a lot of threads and info regarding acetylaldehyde and the only thing I can put mine down is maybe oxygen contamination at the priming/bottling stage? Has anyone else experienced this?
I thought I was being careful not to aerate the wort too much during this process but maybe I am not being careful enough. I bulk prime with dextrose by racking the beer into a spare vessel on top of the dex dissolved in a little boiling water.