Draught Kit

[bigrmac]

Checked this morning and it's at 1.012, I will be checking every morning now but I take it it will be somewhere in the region of 1.010 when fully finished?

As I have brewed this at 20^o  is there any requirement to raise the temp. for the diacetyl rest? or can I just leave it at its current temp for an extra 2 days after fermentation is finished, and before I cold crash?

[ben 10]

3 hours ago, bigrmac said:

somewhere in the region of 1.010 when fully finished?

1012 could be it.

3 hours ago, bigrmac said:

for the diacetyl rest?

No, not usually a thing for ale yeast.

3 hours ago, bigrmac said:

can I just leave it at its current temp for an extra 2 days after fermentation is finished

Yes, most people aim for two weeks all up.

[bigrmac]

52 minutes ago, Ben 10 said:

1012 could be it.

No, not usually a thing for ale yeast.

Yes, most people aim for two weeks all up.

It is the larger kit, however i believe its an ale yeast and its been brewed at ale temp. I previously carried out a D-rest on a larger kit but that was using a larger yeast that was cold fermented, and that was 2 years ago!

 

Cheers for the advice 

 

[Goldcoast Crow]

Ok what is a cold crash and what is a diacetyl rest 

[bigrmac]

I'm sure someone more experienced can answer better than me but here goes;

D-rest - Diacetyl is a byproduct of fermentation, its what gives a buttery flavour to foods. Not so desirable in beer. raising the brew temp by a couple of degrees before the brew is finished fermenting helps get rid of it.

Cold crash - is a rapid cooling of the brew after fermentation's finished to help clear it up. Temp gets dropped to about 2^o  as quickly as possible I believe 

 

Thats my understand anyways

 

 

[Journeyman]

Many HB'ers raise the temp a few degrees after FG to let the yeast 'clean up' after itself.  The idea is, it will be more active and do housekeeping for some of the byproducts of the ferment. If you want to go googling, the ferment is a VERY complex process - just why it produces a Kraussen and then removes it is interesting in itself.

I think the raise-the-temp idea came from the diacetyl rest process but most brews simply don't need it these days for that reason and I haven't heard people complain about their beer because they didn't do the raise-temp thing.

If you've been at 20° and chomping at the bit for your beer, maybe skip it this time?

Edited April 12, 2020 by Journeyman

[Titan]

You need to do it for lagers as the diacetyl is not cleaned up efficiently at low ferment temperatures

[bigrmac]

Two readings of 1.012 must mean bottling time!

I will likely do it tomorrow now as I need to give everything a good clean first.

Then 2 weeks at 18^o followed by a few weeks of conditioning 

 

[Goldcoast Crow]

I’m hoping like hell I can smash thru my work tomorrow and be able to get my bottles outta the cleaning solution, give a good hot rinse and bottle up.... but if not I may have to do a night sesh and dodge the bugs.... struggling to find the time

[bigrmac]

ooops almost forgot about the cold crash, will drop it down to 3^o now i think

[ben 10]

On 4/13/2020 at 9:33 AM, Titan said:

You need to do it for lagers

As those yeasts have a tendency to produce it especially when fermented cool

[Otto Von Blotto]

1.044 isn't strong, probably only be about 4.6% ABV once bottled and carbonated. Strong is like 6% or higher. 

[bigrmac]

 

On 4/14/2020 at 8:31 PM, Otto Von Blotto said:

1.044 isn't strong, probably only be about 4.6% ABV once bottled and carbonated. Strong is like 6% or higher. 

Everything is comparative, it will be strong compared to what I have brewed before..

[Journeyman]

5 hours ago, bigrmac said:

 

Everything is comparative, it will be strong compared to what I have brewed before..

I haven't brewed anything UNDER 6.0 yet.  Just bottled a stout that clocks in at 8.0 and had a toucan early on that was 8.3.  Tends to give a 'warm tip of ear' effect before the bottle is done.

[Goldcoast Crow]

So I’m commenting here in draught kit as I was deciding between draught and lager, I went for the lager this time.... but I’m interested to see what you guys think.... on the kit instruction it suggests that a temp between 21-27c is where it should sit..... let us know what you I’ll think tee this as mine is around 23-24 with current temp.

[Otto Von Blotto]

18 is better than 21-27. That's what I'd be aiming for. 

[Goldcoast Crow]

Wow wow wow, this colour is just ridiculous, I guess it’s not an amber ale so it makes sense, but this just looks like liquid caramel.... and the krausen is about an 1” and a half thick

[bigrmac]

8 hours ago, Goldcoast Crow said:

Wow wow wow, this colour is just ridiculous, I guess it’s not an amber ale so it makes sense, but this just looks like liquid caramel.... and the krausen is about an 1” and a half thick

Mine (Lager) looks exactly the same.

 

Here is what it looked like after bottling today;

The pic makes it look a lot darker than it really is but it hasn't cleared up as much as I hoped after the cold crash.

Its in the fridge at 18^o for 2 weeks of secondary fermentation, what would people suggest for conditioning? 

IMG_0811.HEIC

[bigrmac]

Not sure why the posted pic is so dark, the link for the actual pic is better

 

[Goldcoast Crow]

3 hours ago, bigrmac said:

Mine (Lager) looks exactly the same.

 

Here is what it looked like after bottling today;

The pic makes it look a lot darker than it really is but it hasn't cleared up as much as I hoped after the cold crash.

Its in the fridge at 18^o for 2 weeks of secondary fermentation, what would people suggest for conditioning? 

 

IMG_0811.HEIC 709.23 kB · 1 download

I love these bottles, are they old grolsch bottles? Or carlsberg or something, and how do they hold up sealing wise?

[Journeyman]

7 hours ago, bigrmac said:

Its in the fridge at 18^o for 2 weeks of secondary fermentation, what would people suggest for conditioning? 

Um... What is 'secondary fermentation' if it is not conditioning? Is it bottled or still in the FV? 

[Otto Von Blotto]

Secondary fermentation is in the bottles, at least over here where racking to another fermenter isn't common. 

I'd just leave it at 18 for the two or three weeks then store wherever. As long as they don't get stupidly warm they'll be fine, and coming into winter it's unlikely they would anyway. 

 

[Journeyman]

1 minute ago, Otto Von Blotto said:

Secondary fermentation is in the bottles, at least over here where racking to another fermenter isn't common. 

I'd just leave it at 18 for the two or three weeks then store wherever. As long as they don't get stupidly warm they'll be fine, and coming into winter it's unlikely they would anyway. 

Yeah, I know that. But the post suggests he's separating out conditioning from secondary fermentation. And doing conditioning in another FV will blow the lid and leave him with flat beer.

[Otto Von Blotto]

Well the photo of it bottled would suggest it's not in a fermenter

[Journeyman]

1 minute ago, Otto Von Blotto said:

Well the photo of it bottled would suggest it's not in a fermenter

Tru dat... My bad.

Maybe he's asking what temp to run his fridge at for the conditioning?