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Looks just like a little bit rushed for the total schedule. It wouldn't have hurt the beer any to let it finish out at the warmer temp of 60F. Instead your data shows you started to chill it back down while it was finishing. In the future, take a sample and taste it before chilling to lagering temp. Take a sample and microwave it for 30 seconds and that ...


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Short Answer: Oxygenation or Yeast Did you stir it enough to oxygenate the must? Did you use enough yeast (you must have, sorry answered this one for you)? How did you store the yeast? Yeast age? Longer Answer: Diacetyl is made at the start of fermentation by the yeast and is absorbed towards the end of the fermentation. A brew that a weak yeast or ...


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