Diacytl Rest

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Diacytl Rest

Postby killroy » Thu Jan 09, 2003 3:56 pm

I cool condition all of my ales in the secondary to help them clairfy. I have heard some talk about a 2 day diacytl rest at fermentation temp before cooling. Anyone got any input?
killroy
 
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Joined: Mon Jan 06, 2003 10:38 pm

mmm, buttery...

Postby Gravity Thrills » Fri Jan 10, 2003 3:56 am

Do you taste diacetyl in your finished beer? If so, keep the beer on the yeast bed at fermentation temperature an extra couple days. If not, keep doing it like you have been.

R.D.W.H.A.H.B.
JIM
Gravity Thrills
Strong Ale
Strong Ale
 
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not a problem

Postby killroy » Fri Jan 10, 2003 11:07 am

I don't have a problem with the finished beer. I just heard about it and wanted to get some other input. I did have a problem one time when I first started all-grain. I was under the impression that more grain made better beer. I ended up basically making a severely underhopped barleywine that tasted very much like butterscotch. I now know that my yeast couldn't handle the gravity.
killroy
 
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Joined: Mon Jan 06, 2003 10:38 pm


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