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So good, yet, so bad...

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--- Quote from: jmcamerlengo on May 08, 2012, 01:09:45 PM ---What yeast strain did you use?

--- End quote ---

WLP550 Belgian Ale.  Hopefully once the apple flavor fades I'll be able to taste more spice/clove. If not then I'll guess I'll have to ferment a little warmer next time. It also didn't help that there was a SNAFU at the LHBS when getting my grain. He started filling the hopper with American 2-row. I caught it but there was still a little down in the rollers. I didn't think it would be much but when I got home and weighed the grain I was 1.25 lbs heavier than I should have been. In the end, though, I don't think it mattered. When I brew again I will use just bump the belgian pilsner up by that amount.

How much "apple" aroma/flavor can come from a yeast and NOT be acetaldehyde?

Looking back over this experiment I wonder if I'll always detect apple "see Fruity Yeast Characters):

The stuff is so clear, I don't think theres any yeast to finish up eating that acetaldehyde.

There's a decent amount settled to the bottom. I tipped the bottles a few times to mix it up and its definitely carbonating. I'm just pissed I didn't start this one 2 weeks earlier.

I did a split batch of a Triple with the Rochefort strain and the Chimay strain. The both got indentical treatment.

The chimay strain was full of banana and fruit.

The rochefort was full of green apple and pear.

So I can certainly attest to green apple flavor being part of the yeast character. I haven't had an acetylhyde problem in any of my beers in a long time and it was the first time I used the rochefort strain and the first time I tasted that much pronounced green apple so I have to say it was the yeast giving me that flavor.


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