agentEhrman
Well-Known Member
I got the dreaded butter/butter scotch flavor in my first Lager (Marzen). Fermentation took off and was done in less than a week with the saflager 34/70 sitting right at 50 degrees. After two weeks in the primary, I wanted to pitch a dopplebock on top of the built up yeast cake. I took the beer out of the fermentation chamber and gave it a taste. It tasted great! I have read that you only need to do a D rest if the butter/butter scotch flavor is detectable and it wasn't at the time. So, off to the keg for my marzen to make room for my dopplebock. Smart thinking on my part, or at least that's what I was thinking..
It's only been 2 weeks in the keg, but I really wanted to give this new beer a try so I did. YUCK! Tons of butter. Obviously, I should have done a D rest.
Now I'm wondering how I can get out of this mess without dumping 5 gallons of highly anticipated beer down the drain. I will be transferring the dopplebock to a keg sometime soon (after a D rest) and I will have that same yeast available to me. I might scoop a little out and try adding it to the beer back in another fermentor, then letting it do it's thing, hopefully cleaning up the diacetyl eventually. Think it will work?
Any other ideas to save my beer?
It's only been 2 weeks in the keg, but I really wanted to give this new beer a try so I did. YUCK! Tons of butter. Obviously, I should have done a D rest.
Now I'm wondering how I can get out of this mess without dumping 5 gallons of highly anticipated beer down the drain. I will be transferring the dopplebock to a keg sometime soon (after a D rest) and I will have that same yeast available to me. I might scoop a little out and try adding it to the beer back in another fermentor, then letting it do it's thing, hopefully cleaning up the diacetyl eventually. Think it will work?
Any other ideas to save my beer?