Ok so this is the second german lager I made. The first one was an oktoberfest with an OG of 1.056
The beer fermented at 50f using WLP820 I made a 2 liter starter with 2 viles. It fermented in 11 days and then crashed to lager temps at 35f for a month. After one month I bottled half the batch and left the other half to continue to lager and still i had apples. I figured it needed more time so i continued to lager for another month. Still no difference. The bottles stayed at room temperature for a good 3 more months after that and the apples finally faded away. So i decided to take the other half that I kegged and brought it to room temp to perhaps clean up these flavors. After a month in the keg at 70f the beer cleared perfectly.
Now my current situtation is the same and i’d like to know what I am doing wrong. I have a munich dunkel lagering in the primary fermenter for almost 3 weeks now and it has a strong sour apple aroma and flavor again. Can someone tell me what i could do to prevent this or reduce it so it doesnt take 6 months to condition? I shouldnt be getting such strong Acetaldehyde issues. I dont airate i just shake the crap out of the carboy. Maybe there’s not enough O2 so the yeast are struggling? needs some expert lagerers to chime in here. Oh and the Munich Dunkel i made a 2 liter starter from one smack pack of munich lager yeast and then made a Gallon starter from that. the OG of the beer was 1.050 so i think i had plenty of yeast. Maybe i’m wrong? So I used 2 different yeasts with the same results. I am guessing its my process.