Hi Gang,
About 2 months ago I bottled a 5 gallon batch of Wheat beer.
2 weeks after botteling it tasted like green apples, and after 2 months it still tastes like green apples.Here is what I did: Boiled the Malt, Hops, and Grain, let cool, put it into a 5 gallon carboy, dropped yeast when the wort was at around 70 degrees. Let sit for approximately 3 weeks -- until all the head disappeared. Bottled using a priming sugar for cabanation.
Since it was my first batch, I certainly do not rule out the possiblity of contamination. I thought it was contaminated and was about to dump it. However, I'm thinking different after reading:
I don't really understand what the above means -- even after reading most of that book. My understanding is that 3 weeks should be enough to reduce Acetaldehyde to the point that it's untasteable. However, maybe my downfall was not using a secondary fermenter?
From further reading, maybe by sticking a bottle in the fridge for a week it will further help with the conditioning process and eliminate this awful taste?
So, do you think the beer is contaminated or it has high Acetaldehyde? Any suggestions on how to salvage this batch? Is secondary fermentation in a separate carboy required for wheat beers?
TIA!