Green apples

[Matt]

Hi all,

I've got an ale in secondary which is green appley. I have had it at 8° for a few days, after three days at 20°. Am I OK to keep it low?

Cheers,

Matt

[Garth]

unless you've added twelve Granny Smiths to the primary, an apple taste is usually Acetaldehyde and comes from the yeast itself during fermentation.

If it's in moderation it might bring out some fruity flavours, which some people like in a beer.

The beer might clean up and the apple taste lessen if you leave it to mature, so maybe leave it a few weeks and have a taste?

what beer was it Matt?

[Matt]

Thanks Garth, it was this brew, using a starter I had made from a bottle of 1698, which IS a fruity yeast.

I gather its a sign of green beer, had a look at the BJCP beer faults list today - I just never usually get it when sampling from secondary - and I was wondering if lower temp conditioning is going to retard the cleaning up of the green flavours. I guess it'll be fine I just need to be patient

[Garth]

I reckon you're right, sit it out, keep it at the lowish temp see what it's like after a month maybe.

btw the reipe looks great, I like Munich, used it a few brews ago

[hoppingMad]

The low temp certainly won't hurt the beer or yeast.

[Matt]

Thanks chaps,

Garth, yeah I've brewed a few with Munich lately, I really like it, it seems to work nicely if you want a tad more maltiness but want to stay subtle.