Hot take: most people don't let their krausen drop before bottling their beer
I was at a homebrew meetup in Portland last Saturday and tasted 5 different IPAs from different guys. All of them had that weird green apple taste from acetaldehyde. I asked each one how long they waited after fermentation stopped, and three of them said they bottled within 48 hours. I learned the hard way after rushing a batch of pale ale back in March, now I always give it at least 10-14 days after the krausen falls to let the yeast clean up. Has anyone else noticed this off flavor in their early bottled batches?