BeerBorg

Gentleman,

i am getting a lingering apple flavor when i do anything mixed with the octoberfest.....after some research, do you think that if i used a different yeast other than what's provided it would make a difference?

As always much respect for your knowledge and help

How long have they been in the bottle, and what is your recipe? The green apple, or acetaldehyde, is usually a sign of a beer that is too young. Give it more time to condition at room temp. I found that I needed to condition my MB extract based beers much longer than my all grain beers. Don't be surprised if it takes 6-8 weeks in the bottle before they really come into their own. Some of mine tasted best after 10-12 weeks, of course by then I usually only had a couple left...

Patience solves many issues.

Agreed. The instructions that come with MrB tend to be way too short. 3 weeks in the keg, then 4 weeks at room temperature (68-70) to carb and condition at a minimum. The instructions are artificially short for marketing although they forget that those that turn out poopy beer tend not to buy any more refills.

+1 GWCR and Da Yooper!

Also if your not conditioning at room temperature (above 60, even 70 is fine too), then do that. Do not condition your beer cold, or it will never go away (you used ale yeast, not lager yeast, and it doesn't like cold). It's good to chill them for a while before drinking them, but not for the initial 3-6 weeks of conditioning/carbonating.

The Borg jumped all over that one! Felt like the old days didn't it?

I'm just going to dog pile on and support what has been said already. If it's only with the Octoberfest it could just be because of how malty it is. I'm going with "time will fix it" (at the correct temp, that is).

Also, was it just the kit as delivered, or are there additional ingredients at play? I agree with what has been said. Temps, adjuncts, and time...

i will let them set longer, in teh basement roughly 66/68deg year round. Thank you guys for your amazing help!!