I have recently made an extract amber ale from a recipe kit, after primary fermentation was done I bottled my beer for priming, the beer had a strong sour smell than but after searching online I assumed it's because the beer is still young. After another 2 weeks of priming I opened a bottle and it smelled sour, bet less so from bottling day, the beer tastes sour/tart. To my understanding this can either be from a wild yeast infection, …

I'm a bit confused about this. In my own experience, I'm no longer experiencing acetaldehyde flavours in my beer after improving my aeration methods and at the same time starting to use yeast nutrient. In his IPA book, Mitch Steele says that the biggest cause by far of acetaldehyde comes from dying yeast cells from which acetaldehyde escapes. It's also stated that acetaldehyde production increases with yeast cell growth - so aeration will increase acetaldehyde production. I only use a …

I recently started brewing and have completed three batches so far (Amber/Pale Ale). However, each batch seems to have that distinct green apple flavor to it. It's gone down a bit with each batch but even as my latest batch conditions I still smell a small amount of it. I've been reading forums and researching possible causes and still can't seem to fix this issue. Here's a summary of the latest batch: -Grains steeped in 170F and boil done using …

Sorry to be the thousandth person to ask about acetaldehyde here; I don't think that I'm making any of the normal mistakes that cause a green apple flavour, but I have an ale brew that's hit the correct FG for the kit and it tastes like a (perfectly decent) cider. As I understand it, the main causes of the acetaldehyde off flavour are: Not leaving it to brew for long enough. It's been 22 days since I pitched the yeast. …

Currently got a lager kit brewing but not sure if it is ready to bottle. The kit I have says to leave it for 10 days but I didn't seem ready then and had quite a strong apple smell to it although that seems to have got weaker since a few days ago. Should I leave it a bit longer or try warming it up a bit to get the yeast more active again? Anyone had a similar problem? Still …

A curious thing has happened, twice now, and I was wondering if anyone has either experienced something similar, or has any suggestions as to a possible why. I have done two (almost) identical full mash brews in succession, same equipment and, crucially, the same dried yeast - Safale S04. It's a traditional English bitter of about 3.7% ABV. In both cases I have primed the fermented wort with rehydrated malt extract and then split the batch between 12 pint bottles …

So I'm experiencing an Acetaldehyde problem. Some of my beers start off seeminging fine, but develop the classic "green apple" flavor of Acetaldehyde in the keg. My most recent one is a Munich Helles lager, a 1.050 beer into which I pitched 2 packets of 34/70 dry lager yeast (should be sufficient cells). I've had Acetaldehyde in Pale Ales previously, and perhaps in my darker beers, it is present but masked. Anyway, my lager was spot-on from the brew day …

This is something interesting I noticed over the weekend. One of my beers has that distinct green apple smell to it. (I had to keg it early because I needed the fermentor. LHBS accidentally sold me a ported better bottle...) While I was using google to figure out how to spell "acetaldehyde" again, I noticed that it's boiling point is listed as being barely above 68F. Is it possible to do a warm rest above 68 F after fermentation to …