dantose

Recipes 

Ok, so I'm brewing a doppelbock using an octoberfest yeast and due to poor planning and warmer temperatures all of a sudden I can't seem to hold the temp much under 70. It's about a day and a half into the primary and the temp seems to be holding steady.

Any tips on fighting off flavors? I'm already getting a bit of a buttery smell off it.

android

Recipes 

well, i think what's done is done. aging will be your best friend now... those lager yeasts will throw off some funk when you get out of the temp range. try a water bath or something to get it down but i think the majority of off flavors are produced during the first few days of fermentation (especially since you've got it at 70).

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kegged: Blonde, Maibock, Schwarzbier, Oak Aged Dark Belgian

ebay temp controller | thermostat temp controller

dantose

Recipes 

It's sitting in a water bath with the carboy wearing a wet tee shirt (need to get a pic of that) that's only knocking off about 5 degrees (little over 70 down to a little under.) I've been trying to keep some ice in the bin it's sitting in too but it melts too fast to be effective.

squeekysheep

Recipes 

add ice P.......

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Battle Axe brewing

dantose

Recipes 

Well, it's now bottled. The bottle time tasting had no buttery/butterscotch flavors so I think I'm in the clear as far as that.

I managed to screw something else up though, while heating the priming solution it boiled over in the microwave losing I'm guessing about half. I was thinking about adding some corn sugar to make up for the loss, but decided to just rune with it and risk under carbonating. I can always go back and reprime the bottles if it's too bad.

I'm trying a set of flip tops that I recently bought. I'm hoping they hold a seal better than the 1 L fliptops I've got.