| |
Main
Date: 19 Jul 2006 12:16:43
From: brian@yahoo.com
Subject: How do you know if you need to do Diacetyl rest?
|
I have brewed a Kolsch and the primary fermentation was at about 60F
and secondary at 55F. I've dropped it to 34F to lager and I was
wondering if (a) its possible to have a diacetyl problem with this
yeast at these temps (Wyeast Kolsch yeast), and (b) how do you know you
need a diacetyl rest in general? Is it just a tast/smell the young
beer and decide then or what?
|
|
| |
Date: 19 Jul 2006 14:51:01
From: GeoffT
Subject: Re: How do you know if you need to do Diacetyl rest?
|
More often than not you won't need it. Give it a whiff before you rack
to make sure but it's usually associated with colder fermentation.
|
| |
Date: 19 Jul 2006 12:19:25
From: Denny Conn
Subject: Re: How do you know if you need to do Diacetyl rest?
|
"brian@yahoo.com" wrote:
>
> I have brewed a Kolsch and the primary fermentation was at about 60F
> and secondary at 55F. I've dropped it to 34F to lager and I was
> wondering if (a) its possible to have a diacetyl problem with this
> yeast at these temps (Wyeast Kolsch yeast), and (b) how do you know you
> need a diacetyl rest in general? Is it just a tast/smell the young
> beer and decide then or what?
Yep, that's about it..if you can't taste or sense the diacetyl (I notice
it more as a slickness on the roof of my mouth than a taste, usually),
you don't have it. Those temps are high enough that I doubt you'll have
any.
---------- >Denny
--
Life begins at 60...1.060, that is.
|
|
