Green apple, raw pumpkin, or even latex paint — acetaldehyde is one of the most common brewing off-flavours, but it doesn’t have to show up in your beer.
In this episode of The Escarpment Labs Podcast, Mark and Richard unpack why acetaldehyde forms, why lagers are especially sensitive, and how yeast health, oxygenation, and nutrients all play a role in cleaning it up.
You’ll also hear best practices for prevention, Richard’s rant on dry lager yeast, and answers to common questions from brewers.
Featured in the Episode:
- To read our blog, "Acetaldehyde: How to Prevent That Green Apple Off-Flavour" visit https://escarpmentlabs.com/blogs/resources/acetaldehyde-how-to-prevent-that-green-apple-off-flavour
- To watch our video on "Controlling Beer Off Flavours" at https://www.youtube.com/watch?v=OIQQpYFJ5SI
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