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Date: 27 Nov 2006 13:04:41
From: John Krehbiel
Subject: First cold fermentation- do I need a diacetyl rest?
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I'm brewing my Scottish ale, and since my basement is in the mid 60s, I
decided to go a little lower. I put the carboy in a big pail and have
it filled halfway with water, about 2/3 of the carboy is immersed. I
waited for the temperature to get down to 55 F before pitching. I check
the temperature a couple of times a day, and add ice to keep it between
55 and 60 F. It's chugging along nicely.
I've never fermented this cool. Do I need a diacetyl rest for Scottish
ale? I'm using the Wyeast 1728(?) for Scottish ale.
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Date: 27 Nov 2006 18:23:03
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: First cold fermentation- do I need a diacetyl rest?
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John Krehbiel wrote:
> I'm brewing my Scottish ale, and since my basement is in the mid 60s, I
> decided to go a little lower. I put the carboy in a big pail and have
> it filled halfway with water, about 2/3 of the carboy is immersed. I
> waited for the temperature to get down to 55 F before pitching. I check
> the temperature a couple of times a day, and add ice to keep it between
> 55 and 60 F. It's chugging along nicely.
>
> I've never fermented this cool. Do I need a diacetyl rest for Scottish
> ale? I'm using the Wyeast 1728(?) for Scottish ale.
>
It depends on whether the yeast throws diacetyl. I've used 1728 at
around 56F - 58F a few times, and I don't recall that it produced diacetyl.
In any case, let taste be your guide. You can make the presence of
diacetyl more obvious by warming the sample to 100F or so and
smelling/tasting it. You'll get a distinctly buttery flavor/smell if
there's much diacetyl.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 27 Nov 2006 17:28:13
From: David M. Taylor
Subject: Re: First cold fermentation- do I need a diacetyl rest?
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"John Krehbiel" <jkrehbielp@gmail.com > wrote in message
news:1164661481.370032.297970@l39g2000cwd.googlegroups.com...
> I'm brewing my Scottish ale, and since my basement is in the mid 60s, I
> decided to go a little lower. I put the carboy in a big pail and have
> it filled halfway with water, about 2/3 of the carboy is immersed. I
> waited for the temperature to get down to 55 F before pitching. I check
> the temperature a couple of times a day, and add ice to keep it between
> 55 and 60 F. It's chugging along nicely.
>
> I've never fermented this cool. Do I need a diacetyl rest for Scottish
> ale? I'm using the Wyeast 1728(?) for Scottish ale.
No, a diacetyl rest is typically not required for Scottish/Irish/English
brews. Unless, of course, you don't like the taste or aroma of diacetyl, in
which case, it wouldn't be a bad idea. But it's not necessary if you're
trying to produce something authentic. Besides, at temperatures in the
upper 50s, I think you're unlikely to get a lot of diacetyl anyway.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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