[Iliff Ave]

I have a Kolsch that I think is showing signs of acetaldehyde. To me it comes off as more citrusy but I could see it being green apple. I thought that I pitched an adequate healthy amount of WY2565 but it was pretty sluggish from what I remember.

I packaged 3 bottles with priming sugar for a comp. Is there any chance that refermentation in the bottle for carb might help with the acetaldehyde or am I just screwed? I assume it will just stick around in the keg...

[Brewtopalonian]

I have a Kolsch that I think is showing signs of acetaldehyde. To me it comes off as more citrusy but I could see it being green apple. I thought that I pitched an adequate healthy amount of WY2565 but it was pretty sluggish from what I remember.

I packaged 3 bottles with priming sugar for a comp. Is there any chance that refermentation in the bottle for carb might help with the acetaldehyde or am I just screwed? I assume it will just stick around in the keg...

If you've already racked your beer off your yeast, it's likely too late for it to be reabsorbed by the yeast.  Citrusy sounds more like hops to me, but could be perceived differently by you.  Without being able to smell or taste your beer I can't make a reasonable guess.

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[Iliff Ave]

Thanks. I definitely perceive it as a late hop addition but there is only one FWH addition of mittelfruh/magnum so I don't think that would be it.

So it can't be reabsorbed by yeast left in suspension when carbonating in regards to bottles?

[Brewtopalonian]

Thanks. I definitely perceive it as a late hop addition but there is only one FWH addition of mittelfruh/magnum so I don't think that would be it.

So it can't be reabsorbed by yeast left in suspension when carbonating in regards to bottles?

Well, let's put it this way, one possible cause of it is being taken off the yeast cake too soon.  It can be because of it being young...  But once off the yeast cake I don't know if there will be enough in suspension to fix the problem.

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[Iliff Ave]

Cool. Thanks for your help.

[denny]

Based on your description, I'm not sure it is acetaldehyde.

[Iliff Ave]

Based on your description, I'm not sure it is acetaldehyde.

Great thanks. haha...

[spurviance]

I've used that yeast once for a Kolsch and I remember getting a hint of pear in the flavor.....From Wyeast: This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale

[denny]

Based on your description, I'm not sure it is acetaldehyde.

Great thanks. haha...

Can't help you solve a problem you may not have....

[Iliff Ave]

Based on your description, I'm not sure it is acetaldehyde.

Great thanks. haha...

Can't help you solve a problem you may not have....

Definitely. That statement is a little more direct...

[Robert]

Apple is commonly an ester, especially ethyl hexanoate/ethyl caproate.  This is responsible for the apple note that many mistakenly identify as acetaldehyde in Budweiser, which actually has one of the lowest measured acetaldehyde levels in any beer.  (Nonetheless, it's why I don't like Bud!)

[hopfenundmalz]

Apple is commonly an ester, especially ethyl hexanoate/ethyl caproate.  This is responsible for the apple note that many mistakenly identify as acetaldehyde in Budweiser, which actually has one of the lowest measured acetaldehyde levels in any beer.  (Nonetheless, it's why I don't like Bud!)

This is true.

The myth that bud has detectable acetaldehyde still lives on.

[denny]

Apple is commonly an ester, especially ethyl hexanoate/ethyl caproate.  This is responsible for the apple note that many mistakenly identify as acetaldehyde in Budweiser, which actually has one of the lowest measured acetaldehyde levels in any beer.  (Nonetheless, it's why I don't like Bud!)

This is true.

The myth that bud has detectable acetaldehyde still lives on.

Yep. 

[Robert]

But in case of real acetaldehyde:   It was the first subject Drew covered in his great little off flavor series:

https://www.homebrewersassociation.org/how-to-brew/off-flavor-series-acetaldehyde/

Has all the answers we don't have here.

[dmtaylor]

Apple is commonly an ester, especially ethyl hexanoate/ethyl caproate.  This is responsible for the apple note that many mistakenly identify as acetaldehyde in Budweiser, which actually has one of the lowest measured acetaldehyde levels in any beer.  (Nonetheless, it's why I don't like Bud!)

I detect low banana in Budweiser, which I have always wondered if comes from beechwood but I don't really know.  But we digress.  Not acetaldehyde though, never thought it was that.