Originally Posted by Suthrncomfrt1884
As you've said...you're cutting corners. This is a bad habit to get into and is more than likely why your beer has a diacetyl taste to it. How much did your temps fluxuate?
Point taken. My last house had wildly fluctuating temps in the basement, so I am pretty anal about controlling the temps. I am currently sampling one from the tap. It was still a bit flat after force carbonating, so I let it sit for a day at 25 psi. I am assuming that it also got a bit colder after a second day in the fridge. The diacetyl taste is gone, and the sweetness is down quite a bit. I warmed up a sample in the hydrometer tube and bounced the hydrometer up and down quite a few times to knock out the carbonation. It is sitting at 1.014. I will leave it overnight to see what happens. I am wondering if the warmer than usual temp, low carbonation, S04, and the 120L was enough to throw my taste buds off? There is still a slight, almost raisinlike, fruitiness to it. Maybe, again, from the 120L and S04? I am not sure, as I don't normally use either one. It is starting to grow on me, and I will definitely open it up for public consumption.
On Deck: Yo Mama!
Primary: Oatmeal Stout, 219 APA
Keggerator:Apfelwine, Honey Blonde
Secondary- Simply Strawberry (5 gal), Strawberry-Rhubarb (2 gal),Plum (5 gal)