I have a stupid question about green beer.
I've heard mix opinions about green beer. I know it's acetaldehyde that gives it's green apple / tart flavor. But where I have a misunderstanding is when yeast starts transforming acetaldehyde back to ethanol.
I've heard you should keep the beer in the primary for a week (or more) longer than usual to give the yeast some time to metabolize the acetaldehyde because once you take it off the trub there is nothing you can do about it. But also, I've heard that you can just condition it in the bottle for a few weeks and the same thing will occur.
So, what is the best way to go about the acetaldehyde? I brewed some extract batches that had that green apple taste but because I was young and inexperienced, I'd drink it thinking it was just how extract homebrew tastes. But, now I'm not convinced.
What do you think?