Poured a few pints of our bohemian pils (3 weeks primary at 48, with a diacetyl rest at 65, 8 weeks lagering), and despite my judging credentials, couldn’t place the off flavor.
Then took a growler to my friends house for the weekend, and he said quietly “smells a little like apple juice”…man was he right.
We did a 14 gallon batch, 3 sachets (I think…maybe 4?) of 34/70 (no rehydration). We also ran out of O2, so I whipped it like crazy with a large sanitized whisk for about 5 minutes.
I can’t imagine we didn’t ferment long enough, but would have to imagine the ferment may have been a little stressed either from pitching not enough, or not enough aeration.
Anyone ever had the dreaded green apple age out? If 8 weeks at 34* couldn’t do it, I’m not sure what will.