Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Diacetyl rest on BYO's New Belgium Schwarzbier?
Reply
 
LinkBack Thread Tools
Old 11-18-2010, 04:32 PM   #1
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 138 Times on 104 Posts
Likes Given: 24

Default Diacetyl rest on BYO's New Belgium Schwarzbier?

Hey guys,

Just got my December BYO. In it there are clone recipes for New Belgium's 1554, a schwarzbier. I love this beer and want it on tap.

So, the recipe says to ferment it at 65*. Yes, 65* for a lager. I really hate diacetyl. I know nothing about lagers, but I'm assuming that fermenting this high will produce diacetyl. (I'd be using Wyeast Bohemian Lager.)

Am I correct in thinking this? If so, should I do a diacetyl rest? And again, if so, at what temperature. Palmer says to raise the temp to 45-50 for the rest, but I'd be lowering it in my case. Should I still do the same thing?

I just want my yeasties to cooperate.

Thanks!
Amanda

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2010, 05:30 PM   #2
str8wire
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Austin, Texas
Posts: 82
Liked 1 Times on 1 Posts

Default

Diacetyl flavors result when the lager beasties can't quite clean it up at their low temps. I would think at 65 degrees you wouldn't have much diacetyl, but there might be some other off flavors from the high fermentation temp.

Check out the yeast profile for your beasties and follow that, IMO

__________________

There are no badder beers, just better beers.

str8wire is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2010, 08:58 PM   #3
sagnew440
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: St.Louis
Posts: 236
Liked 4 Times on 4 Posts
Likes Given: 2

Default

I fermented my schwartzbier at 62 for two weeks then lagered for 3 at 56. But I used the san fransisco lager. I think it taste pretty good. No fruityness or diacetyl I can detect. Just another option.

__________________
High Class White Trash Brewery
Whispering Eye Meadery
sagnew440 is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2010, 03:05 AM   #4
ghpeel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Gainesville, FL
Posts: 1,216
Liked 21 Times on 19 Posts
Likes Given: 2

Default

Yeah you prob won't have diacetyl, but you will have esters from fermenting above the normal range. San Francisco is the only lager yeast I can think of where you can ferment clean above 62F. Go drink an Anchor Steam beer; that's the flavor of the San Fran lager yeast fermented at 60-65F. What yeast did the article say to use?

__________________

=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale

ghpeel is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2010, 09:03 PM   #5
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 138 Times on 104 Posts
Likes Given: 24

Default

The article said to use the Bohemian Lager yeast. But, I'm heading to San Fran/Anchor Brewery in a month and a half, so I could just pick up some fresh Anchor Steam (or an unfiltered product of theirs, if they have one) and culture some of that yeast for my 1554 clone.

Thanks for the responses guys!
Amanda

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2010, 09:09 PM   #6
novafire
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Verona, WI
Posts: 223
Liked 8 Times on 8 Posts
Likes Given: 31

Default

Quote:
Originally Posted by Braufguss View Post
The article said to use the Bohemian Lager yeast. But, I'm heading to San Fran/Anchor Brewery in a month and a half, so I could just pick up some fresh Anchor Steam (or an unfiltered product of theirs, if they have one) and culture some of that yeast for my 1554 clone.

Thanks for the responses guys!
Amanda
Or just buy some Wyeast 2112 or White Labs WLP810.
__________________
novafire is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2010, 09:11 PM   #7
Beezer94
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Harmony, PA
Posts: 578
Liked 14 Times on 12 Posts
Likes Given: 33

Default

The bohemian should be fine. It's what most of the 1554 clones recommend.

from Wyeast:

Quote:
YEAST STRAIN: 2124 | Bohemian Lager™- This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.
The diacetyl rest is more for when you ferment at lager temps. At 65F the yeast should be able to clean itself up. Also a diacetyl rest is after normal lager-temp. fermenting you raise the temp to 68-70F for a couple days before 'lagering.'
__________________
RDWHAHB
Add more hops! Always add more hops
Beezer94 is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2010, 09:32 PM   #8
markg388
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: seattle
Posts: 380
Liked 14 Times on 10 Posts

Default

odds are itll probably have the same 'off flavors' 1554 has when you buy it from the store, but I'd guess in this case they aren't 'off' at all or they wouldnt use that yeast. go for it and post results , i've never read anything definitive or results-oriented about 1554 clones, just the same speculation that is in this thread!

IME, high temp lager yeast produce other off flavors (aromas in my case, these batches get dumped) than diacetyl... most recently a strange combination of fruit and feet smells were produced when I let the d-rest go too long. good luck to ya!

__________________
markg388 is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2010, 10:22 PM   #9
funkswing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Athens, Georgia
Posts: 488
Liked 10 Times on 10 Posts
Likes Given: 1

Default

Nevermind.

__________________
Homebrew Blog (Recipes)
funkswing is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2010, 11:39 PM   #10
Beezer94
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Harmony, PA
Posts: 578
Liked 14 Times on 12 Posts
Likes Given: 33

Default

Is anyone talking from experience of using this exact strain at this temperature? Even the manufacturer of the yeast says it works well at this temperature.

1554 is in my cue as well, and I will use Wyeast Bohemian Lager at 66F as per all the clones say to do. I'm sure if it was an issue, the clones would all say not to use it...

__________________
RDWHAHB
Add more hops! Always add more hops
Beezer94 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
diacetyl rest brewyourbrews Fermentation & Yeast 4 09-10-2010 01:52 AM
Diacetyl Rest asdtexas Fermentation & Yeast 1 08-26-2010 10:11 PM
Max time for diacetyl rest? Ed_ Fermentation & Yeast 4 07-02-2010 12:38 AM
When to Perform a Diacetyl Rest? BackAlleyBrewingCo Fermentation & Yeast 8 01-10-2010 03:17 AM
Diacetyl rest now or later chode720 Fermentation & Yeast 2 12-24-2009 11:23 AM