Peets
Member
Hello everyone -- let me just cut this short by explaining I had just started a Roasted Brown Ale concoction (if it can't even be classified as such), with 22% Roasted Barley, 22% Munich Malt, 14% Flaked Oats, 12% Maple Syrup, 11% Toasted Malt, 11% Dextrose, 7% Brown Sugar, and 6% Coffee Malt. It's been in primary (carboy) for a little over five days now; I've been checking on it every so often, but not enough to actually let in so much light it would be ruined weeks before the racking and bottling steps of the process. Upon one of my checks, I could smell the undeniable presence of diacetyl in the fermenting beer in the carboy. I think I'll let it sit for a few days longer, but I've never actually done a diacetyl-rest before so I was thinking if it was mandatory for my predicament at the moment. There's definitely a butter/caramelized popcorn sensation when I go in for a sniff, but I've never had the trouble of trying to get rid of the stuff in any of my previous batches so I'm a little inexperienced with this procedure. I believe if it's an ale you're brewing, and after a certain amount of time has passed, and after a few tests to make sure it is in fact "dicaetylized", to pour the beer in back in the brew kettle/cooking pot and heat it to ~60 F/~15 C and let it it sit for 24-72 hours -- correct? There is also the possibility of lagering the beer, but honestly I'm going for more a fruitier, nuttier beer so if I were to lager it, most of these flavors may very well get destroyed in the process. So, very simply, what should I do? All my previous batches never had a diacetyl smell to them, so I'm going to need a little help. THANKS!!! :cross: