Green apple - like sucking on a Jolly Rancher Green Apple candy
Produced during fermentation and converted by the yeast to ethanol as long as the beer isn't racked off the yeast too early.
Also produced by oxygen in the head space of the conditioning vessel, like not having a full 53 gallons of beer in the barrel and letting it sit for 3 months. This drives the chemical equation from the ethanol to the aldehyde.
I took a back seat on our latest barrel beer and it is a acetaldehyde bomb. UGH! That will teach me to let someone else drive.
Here's what I'm trying, I have no idea if it will work. I have 2 corny kegs of green apple beer, so I took some yeast slurry from a beer I just kegged and added about 1/2 cup slurry and 4oz of corn sugar dissolved in hot water (cooled before adding) to each keg. I'm thinking the yeast will take the corn sugar and acetaldehyde and have a feast leaving a nice carbonated great tasting oak aged beer. Is that too much to ask for? probably
Any thoughts on this one?
On tap: Southern English Brown Ale, Brown Rye, Ho Ho Ho Holiday Ale (from the Stone book used dried chestnuts, juniper, caraway, white sage leaves)
Kegged and Conditioning: Consecration Ale
Bourbon Barrel: NOTHING
On Deck: Pale Ale