I am ashamed.........
11/23/12 Made two 5 gallon ag batches, a Helles (1.053) and a Czech Pils (1.047). Both got a healthy starter of wlp810 (used 810 because still dont have a full lagering setup, but its in the works) and fermented at about 59 degrees. Both got a 2-3 day d-rest right before secondary (didn't write in my notes what the gravity was at the time). Secondary was held between 50 and 55 degrees. Then racked to keg for lagering. Helles fg 1.013 and Pils was 1.012. Both were very clear after cold crash and tasted clean and crisp.
12/31/12 sampled from the keg to check on carbonation levels and.....KAPOW! Butter bombs.....both of them.
I've pulled both kegs back into room temp and read that could boost any yeast in suspension back into action to wage war against the greasy diacetyl, and while I think there has been some improvement, it is minimal.
Only other thing I have heard can help a man in my particular situation is the process of Krausening. The problem is I have heard so many different opinions, with basically no instructions. I have never krausened before and am pretty simple minded so some step by steps would be great. I have DME or can do an all grain starter if I need to. Also, some have suggested to use the same yeast strain that was used in primary. And others suggest using a neutral ale yeast like us-05. I have plenty of wlp810 and some wlp001 if that works but have never used dry yeast and don't have any on hand.
I fully understand that I will probably lose some clarity by introducing active yeast into the keg, but I don't want to throw these out. Cloudy beer I can live with, buttery beer I cannot. Does anybody have practical experience in krausening that can help me out?
11/23/12 Made two 5 gallon ag batches, a Helles (1.053) and a Czech Pils (1.047). Both got a healthy starter of wlp810 (used 810 because still dont have a full lagering setup, but its in the works) and fermented at about 59 degrees. Both got a 2-3 day d-rest right before secondary (didn't write in my notes what the gravity was at the time). Secondary was held between 50 and 55 degrees. Then racked to keg for lagering. Helles fg 1.013 and Pils was 1.012. Both were very clear after cold crash and tasted clean and crisp.
12/31/12 sampled from the keg to check on carbonation levels and.....KAPOW! Butter bombs.....both of them.
I've pulled both kegs back into room temp and read that could boost any yeast in suspension back into action to wage war against the greasy diacetyl, and while I think there has been some improvement, it is minimal.
Only other thing I have heard can help a man in my particular situation is the process of Krausening. The problem is I have heard so many different opinions, with basically no instructions. I have never krausened before and am pretty simple minded so some step by steps would be great. I have DME or can do an all grain starter if I need to. Also, some have suggested to use the same yeast strain that was used in primary. And others suggest using a neutral ale yeast like us-05. I have plenty of wlp810 and some wlp001 if that works but have never used dry yeast and don't have any on hand.
I fully understand that I will probably lose some clarity by introducing active yeast into the keg, but I don't want to throw these out. Cloudy beer I can live with, buttery beer I cannot. Does anybody have practical experience in krausening that can help me out?