slackerlack
Well-Known Member
I continue to have acetaldehyde flavors and aroma in my beers. I am trying to figure out where I am getting this off flavor from. I thought I was racking the beer off the yeast to early, so I let it sit longer and still had the problem. My last two batches, I let sit for 3.5 weeks in the primary before kegging. I didn't taste or smell it when I kegged. I am not filtering my beers but I do cold crash. Would keeping the kegs at 45 degrees make the yeast start back up and cause off flavors?