Timeline for Combating Diacetyl
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 13, 2012 at 14:41 | comment | added | GHP | Yes, twangy flavors do tend to mellow out in the bottle as the beer ages. Your beer will continue to improve greatly over the first 6-10 weeks in the bottle. It will then likely be at its peak, so don't drink too many now. When did you bottle? | |
| Jan 13, 2012 at 2:04 | comment | added | Colin | I had several of my beers last night, and got only the faintest 'twang'. Is this something that should decrease with age? It's also possible I was just too critical with the first couple bottles. | |
| Jan 10, 2012 at 17:58 | comment | added | GHP | Yeah I think US-05 would only throw diacetyl if you fermented it at like 50F and cold crashed it before it was done. Now throw away that recipe sheet and listen to your father! | |
| Jan 10, 2012 at 16:54 | comment | added | Colin | Looks like the yeast was Safale 05 | |
| Jan 10, 2012 at 16:51 | vote | accept | Colin | ||
| Jan 10, 2012 at 16:46 | comment | added | Colin | Thanks. I'll post my recipe soon, but I think you're probably right. Diacetyl was the closest flavor I found mentioned, but the flavor is also very reminiscent of my extract's aroma. As for racking, my father (also a brewer) never racks and found the notion odd. I however was adamant about following the recipe sheet provided by my LHBS, which recommended racking to a secondary at around six days. | |
| Jan 10, 2012 at 14:36 | comment | added | JoeFish | I was thinking the same, as well as low attenuation. Cooper's yeast, by any chance? I've had that poop out at 1.020 several times when I was doing extract, ending up with a very sweet/caramel-y beer. | |
| Jan 10, 2012 at 13:49 | history | answered | GHP | CC BY-SA 3.0 |