SookeBrewing
Well-Known Member
How long did you leave your 1969 for a D-Rest, and did you create a starter? Just curious as I was not able to draw a sample of my 1969 batch yet and didn't have the chance to make a starter before pitching.
Sorry for the late reply - been a busy summer!
I basically rested it for 3 days, I guess. Detected the diacetyl on day 3 and by day 6 it was gone. I never do a starter for smack-packs.
Overall, I found that that the 1968 did not attenuate enough and the beer, while tasty, is too sweet for my dry palate. I will still drink it, but this isn't the common-room quaffer I was expecting. It also bears noting that I was super-efficient in my mash and ended up with an OG of 1.059 and an FG of 1.016, for about 5.7% ABV.
Any suggestions for a different yeast to use next time? S-04 is not available in my local area as far as I know. Common dry yeasts around town are Nottingham and Windsor, and I can get any Wyeast strain also.