Sven Posted September 26, 2010 Share Posted September 26, 2010 Howdy all, Brewing the Thomas Cooper's Fresh Draught with a Cooper's Light Malt Can. Had a pad heater on the side of the fermenter for a couple of days then removed the heater and had it wrapped in a blanket. OG was 1043 at 24.9 deg. After a day down to 1038 at 20.1 deg. Removed heater. Down to 1021 at 12.5 deg. after 5 days. Down to 1015 at 12.5 deg. after 13 days. I'm pretty happy to leave it but then I thought I might give it another blast with the heat pad and get it up to 20 deg. for a diacetyl rest for a few days then turn it off and let it sit before bottling next weekend. That will be about 3 weeks from brewing. What do you reckon, folks? Link to comment Share on other sites More sharing options...
Andris Posted September 27, 2010 Share Posted September 27, 2010 I reckon you would nee this to get your gravities corrected by temp differences: http://www.rooftopbrew.net/abv.php Is'nt 13C way too low for fermentation with ale yeast? I was under impression that ale yeast went dormant below 16... hows the taste? Link to comment Share on other sites More sharing options...
Kearnage Posted September 27, 2010 Share Posted September 27, 2010 Andris, the TC Traditional Draught has a mix of Ale and Lager yeast. All the kit yeasts are listed as a sticky on the main page of 'Home Brew Happenings'. Dan Link to comment Share on other sites More sharing options...
Sven Posted September 27, 2010 Author Share Posted September 27, 2010 I'm going for the diacetyl rest for a few days. I'm pretty happy with this brew. I haven't fiddled around with it but have just let it go. Glad wrap on top, a day of heat early on to get it going then let it go down to about 13 deg. Brewing for 3 weeks. I'm hoping this one will be a ripper. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 28, 2010 Share Posted September 28, 2010 I'm with Andris on this - I would have thought 13C too low for the supplied yeast even if it is an ale/yeast hybrid - 15C would be pushing the lower end envelope for me. But it sound like it has worked for you Sven so I wont get too worried [biggrin] Link to comment Share on other sites More sharing options...
Kearnage Posted September 28, 2010 Share Posted September 28, 2010 To be fair, Sven did follow the instructions / recipe! From the 'Fresh Draught' recipe: "We recommend pitching Lager yeast at 20degC then allowing the brew to drop to as low as 13degC over the next day or so." [whistling Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 28, 2010 Share Posted September 28, 2010 My comments are based on assumption only. Instructions are for the weak! Are you calling me a liar [lol] Link to comment Share on other sites More sharing options...
Kearnage Posted September 28, 2010 Share Posted September 28, 2010 Nup, just trying to salvage what's left of my reputation. Excellent try though! Dan Link to comment Share on other sites More sharing options...
PB2 Posted September 28, 2010 Share Posted September 28, 2010 Sven, does a sample from the tap smell of diacetyl? You don't need to perform a diacetyl rest if you plan to naturally condition the beer. [biggrin] Link to comment Share on other sites More sharing options...
Sven Posted September 28, 2010 Author Share Posted September 28, 2010 Not really but hard to tell as I have a cold! My last couple of brews have had a slight butterscotch smell to it. Link to comment Share on other sites More sharing options...
PB2 Posted September 29, 2010 Share Posted September 29, 2010 With the majority of brews, diac' is cleaned up during the secondary fermentation. Link to comment Share on other sites More sharing options...
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