DeadYetiBrew
Well-Known Member
So i have 4 beers that have been ready to transfer for a week now, i went ahead and let them go, because 2 of them were still fermenting and the other 2 were lagers so i doubted they were done. Today i decided to taste and transfer to secondary.
First up was Ed's Haus Pale Ale. For starters it looked like Orange Soda, i'm not kidding, it looked nothing like beer. Taste test yielded a WOAH, to the raw hop bite that tends to mellow out. But it was good a little dry, and the reason for it being so dry, It somehow finished at 1.005-ish. I used Ale yeast from Boscos, it was 1056 that they used on 1 batch. I've NEVER had a beer go this low before. I also did a step mash so i probably increased fermentability some too.
Next was a dry stout. It tasted like water and roasted barley and stopped at 1.020, i agitated it a bit to see if maybe it was stuck. I thought maybe the flaked barley left some unfermentables in it, but that much? Anyone of thoughts on that???
Third, was my first lager (well second brewed, but they were the same day) a bock. Tasted great, far better than any bock i've had, and it's green and flat, can't wait to lager it and bottle. It hit it's grav, i'll do a final at bottling time.
Fourth was an Oktoberfest that i brewed with the bock. I was going to do a Diacetyl rest on the two lagers but i started a new job and sleep took priority, i figured they'd be ok. Well, i've NEVER tasted a beer that tases like Butterscotch pudding, it's got a HIGH level of Diacetyl, and it hit its final OG too. I want to fix this problem because the aftertaste i got was so good. Anyone know a way to fix this after fermentation?
I've got both lagers warming up to room temp hoping that if they aren't done i'll get some kind of D rest. Going to check in a week on the O-fest.
So questions:
1 Why do you guys think the Pale fermented so far? (this one is out of curiosity it's not that important)
2 Why do you think the Stout (using the same yeast) stopped so short?
3 How do I fix Diacetyl after 99.99% of fermentation is done?
First up was Ed's Haus Pale Ale. For starters it looked like Orange Soda, i'm not kidding, it looked nothing like beer. Taste test yielded a WOAH, to the raw hop bite that tends to mellow out. But it was good a little dry, and the reason for it being so dry, It somehow finished at 1.005-ish. I used Ale yeast from Boscos, it was 1056 that they used on 1 batch. I've NEVER had a beer go this low before. I also did a step mash so i probably increased fermentability some too.
Next was a dry stout. It tasted like water and roasted barley and stopped at 1.020, i agitated it a bit to see if maybe it was stuck. I thought maybe the flaked barley left some unfermentables in it, but that much? Anyone of thoughts on that???
Third, was my first lager (well second brewed, but they were the same day) a bock. Tasted great, far better than any bock i've had, and it's green and flat, can't wait to lager it and bottle. It hit it's grav, i'll do a final at bottling time.
Fourth was an Oktoberfest that i brewed with the bock. I was going to do a Diacetyl rest on the two lagers but i started a new job and sleep took priority, i figured they'd be ok. Well, i've NEVER tasted a beer that tases like Butterscotch pudding, it's got a HIGH level of Diacetyl, and it hit its final OG too. I want to fix this problem because the aftertaste i got was so good. Anyone know a way to fix this after fermentation?
I've got both lagers warming up to room temp hoping that if they aren't done i'll get some kind of D rest. Going to check in a week on the O-fest.
So questions:
1 Why do you guys think the Pale fermented so far? (this one is out of curiosity it's not that important)
2 Why do you think the Stout (using the same yeast) stopped so short?
3 How do I fix Diacetyl after 99.99% of fermentation is done?
Just kidding!
