So back in january I brewed 10 gallons of Munich Helles. Half of the beer was for my sisters wedding which is the day before easter(next weekend). I used the wyeast 2308 munich lager yeast, starting gravity was 1.048, fg was 1.09. I fermented at 48 degrees and did a d rest at the end of 3 week primary. The beer was then cold conditioned for 2 months. I filtered the half intended for said wedding. Both beers at this point tasted great, I was totally stoked. Well I carbed the filtered one up and I got a fairly evident pear apple aroma and flavor, I never noticed this in any subsiquent tastings. I assume that this is acetalaldahyde in the beer. I assume its oxidation of ethanol. So o make my long story short I depressurized the carbonated keg and went ahead and pitched new yeast into both kegs and primed in the hope of reabsorbing the acetalaldahyde while naturally priming.
My question is...
Does this stategy seem viable...and
if I am looking for about 2.2 volumes of co2, what head space pressure should I look for when I check to see If the kegs are carbonating well?
Both the filtered and the unfiltered keg exhibited this flavor and aroma so I am assuming I had some oxidation during racking, in fact I remember having an issue with my auto siphon during racking.
thank for any thoughts..
