by James L » Sunday Aug 03, 2008 10:23 pm
OK... next speed hump in the road of brewing....
My lagers... i brew at 10C, add heaps of yeast , and only pitch when the wort gets to 10C... i rack at 4C for 2 weeks because that is all the fridge space allows... they taste great when i'm bottling.. but about 2-3 weeks after bottling, i have large ammounts of diacetyl present in the beer... this has occured for all mt AG beer thus far, but i have never experienced diacetyl in any of my extract brews...
Also my first brew i left at room temp for a day for diacetyl rest before racking, but am still experiencing diacetyl flavours in the bottle...
What could be causing the diacetyl? i have since given each bottle of lager beer a good invert to try to rouse the yeast and scrubb the diacetyl... the maximum the beers have spent in the bottle is about 6 weeks, but i woud've expected the buttery flavours to have gone by now....
What sort of guidance can you give?
I freely admit that I was Very Very Drunk....
"They speak of my drinking, but never consider my thirst."