should i be worried? - Page 3

Justibone · 12-01-2010, 06:01 PM

Leave it a little warm if you want to get rid of diacetyl. I'd say a bit more warm-time, maybe a week, then cold condition it.

That's just a stranger's opinion, though... you're the brewer!

tnbrewer371 · 12-01-2010, 06:01 PM

Quote:

Originally Posted by TANSTAAFB

You put a bunch of pumpkin in too...

What was the OG? A big porter w/ adjuncts is going to need time.

Leave it in the primary for a month and check it. If you think it needs more time, put it in a secondary for a couple of weeks.

1072 @ 70F, if this was your beer what would you use for a schedule for getting this beer ready?

tnbrewer371 · 12-01-2010, 06:03 PM

Quote:

Originally Posted by Justibone

Leave it a little warm if you want to get rid of diacetyl. I'd say a bit more warm-time, maybe a week, then cold condition it.

That's just a stranger's opinion, though... you're the brewer!

hate to say this but could you explain this taste/smell so i know what your talking about?

Justibone · 12-01-2010, 06:08 PM

Quote:

Originally Posted by tnbrewer371

hate to say this but could you explain this taste/smell so i know what your talking about?

http://www.homebrewzone.com/diacetyl.htm

http://www.homebrewtalk.com/f163/when-perform-diacetyl-rest-156082/

**TANSTAAFB** · 12-01-2010, 06:21 PM

Leave it alone for a month from brew date. Active fermentation is not the only thing the yeastie beasties do...they need time to clean up the byproducts of fermentation.

At the end of a month (3 weeks minimum if you just cant wait for it) THEN cold crash it to drop as much as you can out of suspension. Take a sample then and if you like it, bottle it. If you think it would benefit from more time, secondary it for a week or two (or however long you want!)

tnbrewer371 · 12-01-2010, 08:18 PM

i will do it, thanks for the advice ill leave it be for at least 3 wks than cold crash, gelatin if needed when i cold crash in glass, than bottle! thanks guys!

Reddheadedstepchild · 12-01-2010, 10:05 PM

Gelatin will strip alot of the pumpkin flavor out of your beer. Its the cloudy pumpkin particles that are going to give you a good pumkin flavor. In my opinion, becuase I am in no way an exspert, gelatin clears beer by globbing on to larger particles and pulling them down. Also, have you thought about adding some pumkin pie spices to your pumpkin beer? I just would worry more about acheiveing a good tasteing pumkin beer verses a clear beer. But again this is just my 2 cents.