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6

Given that it happens a long time after your beer has reached FG, I doubt it's due to insufficient oxygen in the wort at pitching time. If it were insufficient oxygen, that would lead to a poor ferment, with the CH3CHO being created as the penultimate step in fermentation (conversion of pyruvate into acetaldehyde and carbon dioxide) but the poor fermentation ...


4

Upvote on the question, and someone will undoubtedly come by with a better answer, but here goes off the top of my head: Acetaldehyde (a-cee-tal-de-hide....nobody says it right!) is a precursor to alcohol. It is an intermediate compound that is formed prior to the formation of EtOH/ethanol during fermentation. So the weird thing is that acetaldehyde is ...


2

I've never tried heating beer, although given that commercial beer is pasteurized at around 165F/74C - far above your 20.2C/68F it may work. I'm not a chemist, but my understanding is that the 68F boiling point is for the pure substance - once dissolved in water the boiling point will change, the same as when salt is added to water changes the freezing and ...



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