Timeline for Diacetyl Rest on Cream Ale
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Sep 20, 2012 at 10:15 | comment | added | mdma | I disagree about not tasting diacetyl meaning a rest is not necessary. If you can't taste diacetyl it could be because the alpha-acetolactate, a diacetyl precursor that's flavorless and odourless, hasn't oxidized yet to produce diacetyl. If you rack off too early, there's no yeast to then clean up the diacetyl produced by the AAL. see byo.com/stories/article/indices/18-brewing-science/… | |
| Feb 22, 2012 at 21:15 | comment | added | Denny Conn | Well, that's different, then! | |
| Feb 22, 2012 at 20:51 | comment | added | Pietro | I suppose its more of a move to hasten fermentation. US-05 typically works quicker than this brew. I just want to make sure the beer is dry on the palette and that fermentation finishes. Once the fermenter itself reached 70 I gently shook/rocked to rouse the yeast (krausen still hadn't subsided). | |
| Feb 22, 2012 at 20:48 | history | answered | Denny Conn | CC BY-SA 3.0 |