Otto Von Blotto Posted April 30, 2019 Share Posted April 30, 2019 I know, but if you'd left it at lager ferment temp for 3 or 4 weeks, it likely would have not turned out that way. Raising the temperature speeds up the process, it doesn't cause it. There is also a theory that pitching it cold (i.e. at it below ferment temp) can also assist by way of largely preventing it happening in the first place. Link to comment Share on other sites More sharing options...
Beerlust Posted May 1, 2019 Share Posted May 1, 2019 (edited) 10 hours ago, Otto Von Blotto said: I know, but if you'd left it at lager ferment temp for 3 or 4 weeks, it likely would have not turned out that way. Raising the temperature speeds up the process, it doesn't cause it. There is also a theory that pitching it cold (i.e. at it below ferment temp) can also assist by way of largely preventing it happening in the first place. I've read much the same literature as you have on this too Kelsey & it likely has all the theoretical merit in the world, but having experienced the diacetyl butterscotch flavour firsthand, it is not something I personally will ever trifle with again by mistiming the elevated temp rest towards the end of primary ferment. I admit I was very naive about it until I experienced it. If others wish to play around with a slower way of dealing with this particular byproduct produced by fermentation then that is certainly their choice. Not this little black duck though. Cheers, Lusty. Edited May 1, 2019 by Beerlust Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 1, 2019 Share Posted May 1, 2019 I'm not suggesting you should, I won't be changing anything about my process either, because stuff waiting 3 or 4 weeks for something that can be done in 2 without any detriment to the beer. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted May 1, 2019 Share Posted May 1, 2019 12 hours ago, Beerlust said: Is it an ale or a lager yeast fermented brew? It sounds like an ale. Cheers mate - yes AG numero uno and an Ale at 18degC... the butterscotch aroma is abating so maybe the yeast have moved through that and are out the other side... ? Link to comment Share on other sites More sharing options...
Pezzza Posted May 1, 2019 Share Posted May 1, 2019 27 minutes ago, Beerlust said: Not this little black duck though. Yer not referring to Swan Lager are you now Lusty ?! Link to comment Share on other sites More sharing options...
The Captain!! Posted May 1, 2019 Author Share Posted May 1, 2019 (edited) 39 minutes ago, Bearded Burbler said: Swan Lager Bearded Burbler. Please refrain from using such vulgar language on this forum......... think about the kids....🤪 Edited May 1, 2019 by The Captain!! 5 Link to comment Share on other sites More sharing options...
Pezzza Posted May 2, 2019 Share Posted May 2, 2019 22 hours ago, The Captain!! said: Bearded Burbler. Please refrain from using such vulgar language on this forum......... think about the kids....🤪 Done well Kapitan! I was going to reply "Gold" as in 'well done - great joke'... but mentioning 'Gold' would prolly make things even worse 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 2, 2019 Share Posted May 2, 2019 4 hours ago, Bearded Burbler said: Done well Kapitan! I was going to reply "Gold" as in 'well done - great joke'... but mentioning 'Gold' would prolly make things even worse Maybe say "That's gold" 1 Link to comment Share on other sites More sharing options...
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