Author Topic: Acetaldehyde  (Read 1709 times)

Offline bluesman

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Re: Acetaldehyde
« Reply #15 on: April 16, 2013, 01:18:52 PM »
I agree with of much of what was said. In addition, having a healthy/viable pitch into a properly aerated wort is helpful toward minimizing this off-flavor. Allowing the yeast ample time to clean-up after fermentation is the key to mitigating acetaldehyde. This then must be checked by tasting before racking/lagering into the keg or bottling. Time is on your side.
Ron Price