Crash chilling

[weiht]

Hi there, I have always crashed chill after primary fermentation is complete, to encourage the yeast of dropping faster. However, I have realized that it give me beers more green apple taste, and I have even got jamil.z to confirm that crash chilling shocks the yeast and gives it the green apple taste. I have always just brushed it aside, however on my last batch, it tasted wonderful after it finished it primary, and tasted very much green after I crashed chilled it.

Anyone feels or experience the same thing?

[beermonsta]

Some people like a "green" i.e not well matured beer. If this is your preferance too then don't worry about it. If though you want to condition your beer then allow another week after fermentation has finished (perhaps even raising the temperature by 2'C if possible) and this will allow the yeast to "mop-up" any residual off tastes and flavours that give the green taste, before then crashing your beer to drop the yeast and proteins out of suspension.

[gnutz2]

What temperature are you chilling it to, and how long does it take for the green apple taste to go away.

I dont really have anything to add to the topic (apart from i smell apples in the primary after a few days) but it will help me a lot if i know this stuff.

Cheers Baz

[EoinMag]

Surely if you mature the beer then a while after crash cooling that the bottle conditioning phase and further maturation will clean up the acetaldehyde again?

Green apple taste normally goes away with time and is normally a sign of immature beer, so let it age out once you've crash chilled, and it should be fine, the other point is ensure your primary is long enough in the first place.

[weiht]

I u guys misunderstood what I'm trying to say. My beer taste great in the fv after it has completed the primary fermentation. I proceeded to crash chill it to encourage the yeast to drop, and this is where the green apples taste were introduced greatly, whereas before the chill it wasn't present.

I drop the temperature slowly from 22c to 11c hold it there then chill it slowly again to 3c. I'm pretty sure that green apple taste is due to the yeast being shocked.

[EoinMag]

I u guys misunderstood what I'm trying to say. My beer taste great in the fv after it has completed the primary fermentation. I proceeded to crash chill it to encourage the yeast to drop, and this is where the green apples taste were introduced greatly, whereas before the chill it wasn't present.

I drop the temperature slowly from 22c to 11c hold it there then chill it slowly again to 3c. I'm pretty sure that green apple taste is due to the yeast being shocked.

I did get what you are saying, Acetaldehyde can be cleaned up by a longer primary. So surely this would also apply to a maturation phase while bottle conditioning.

I got exactly what you are saying, but don't understand why it won't go away again with time, there's not as much yeast involved, but there is yeast there none the less, surely it will eventually clean up the acetaldehyde?

[weiht]

Which is brings me to my point that the beer taste ok after the primary, n crash chilling it seem to do more harm than good to my beer. Its like reintroducing acetaldehyde again. This may explain the extra time needed for my beers to condition off those green taste, probably cuz there isn't much yeast left to clean it up again.

I wldnt crash chill it next time around, just fine it and rack and allow the yeast to drop in the keg itself, and probably waste a pint or two.

[EoinMag]

Which is brings me to my point that the beer taste ok after the primary, n crash chilling it seem to do more harm than good to my beer. Its like reintroducing acetaldehyde again. This may explain the extra time needed for my beers to condition off those green taste, probably cuz there isn't much yeast left to clean it up again.

I wldnt crash chill it next time around, just fine it and rack and allow the yeast to drop in the keg itself, and probably waste a pint or two.

I think we're talking a little at cross purposes.

I understand that it is reintroduced, but isn't it possible that bottle conditioning for a while will get rid of it again?

[boingy]

Can I ask what style of beer it is and whether you have seen the problem in any of your previous brews?
I've crash chilled my last three brews and not noticed any problems, but they were all British ales.
I'm struggling to understand how chilling can suddenly introduce acetaldehyde in such a short time.

[weiht]

all english ales. However, I wld like to clarify that my beers still turn out well over time. Its just that im being anal about it, and thinking why would i do something that is counter productive, and having need to wait LONGER for it to condition out. I need about 4 weeks for my beers to taste great. i used try my beers at 2 weeks and i have been disappointed with the results and thinking why is there such a strong green apple taste still. Eventually through experience, i just leave it there and in a month it taste ok.

I'm just thinking why should i include something in my process that is potentially "harmful", and lengthen the time needed for my beers to mature. In a way, im in not hurry to drink my beers, but i may start losing some fresh hop aroma after a month. Then again, i would like to clarify that it isnt infecting my beers or causing it to be undrinkable, im just thinking if i can improve my process and final product and being totally anal about it

[EoinMag]

Fair enough, I'd just wait the month if it needed it.