Green fricken apple

[Kaiser]

and exacerbated by separating the yeast from the beer too soon.

I wonder if you can seperate the beer from the yeast to soon w/o filtering since there is still a lot of yeast in suspension when you rack to the secondary.

to fix it.....well, blending is always an option. Another possibility is adding some actively fermenting beer to it and see if the new yeast can eat that stuff up for you.

Kraeusening, this sounds like a good idea It's known to fix a lot of flavor problems related to fermentation.

Kai

[Speyedr]

I'll wait it out as long as I can, but with only room enough for two cornis in my kegerator, it may fertilize the lawn.

Quote from Palmer's How to Brew:
"Acetaldehyde
A flavor of green apples or freshly cut pumpkin; it is an intermediate compound in the formation of alcohol. Some yeast strains produce more than others, but generally it's presence indicates that the beer is too young and needs more time to condition."

Perhaps leaving it on the yeast for 2 weeks just generated more of this than you had in your last batch. I would wait it out. Even take the corny out of the keggerator and let it sit while you tap another (if you have another). As long as it's not too hot outside the keggerator you should have no trouble. Of course this opens up a cellaring debate...

Rob

[FizzyLiftingDrinx]

I definitely have another keg I'd like to replace it with. Not only that, but the keg I want to replace it with is in my friend's kegerator. Screw him. He's getting the green apple bitter and I'm taking back my imperial stout--I had brought it over for the Pistons/Heat game 1. What was I thinking?