Timing a D rest

[AnimALE]

@morticaixavier

if it’s acetaldehyde you should be able to ‘boil’ it out. acetaldehyde boils at around 70*f so if you take a sample and warm it to 75 for a day you should no longer taste the apple, or at least it should be reduced.

You might also be able to deal with it by krausening the beer (pitching a large active starter into the beer).

Thats what im gonna do…Does the yeast choice matter for krausening? I have a pack of S-33 on hand will that work? Or go with a clean strain like us 05?

[morticaixavier]

@AnimALE

@morticaixavier

if it’s acetaldehyde you should be able to ‘boil’ it out. acetaldehyde boils at around 70*f so if you take a sample and warm it to 75 for a day you should no longer taste the apple, or at least it should be reduced.

You might also be able to deal with it by krausening the beer (pitching a large active starter into the beer).

Thats what im gonna do…Does the yeast choice matter for krausening? I have a pack of S-33 on hand will that work? Or go with a clean strain like us 05?

it shouldn’t matter much but I would lean towards either the same yeast you used in primary or a neutral yeast. make a 1 or 2 liter starter and when it’s cranking pitch into the apple batch.