BierStreet
Active Member
Did some searching but didn't a great answer so here it goes...
Brewed a lager, everything went great. OG was 1.058 threw it in the fridge at about 48 and krausen was formed by the next morning. Fermented in the fridge for 2 weeks and then pulled out for a diacetyl rest at 66-72ish left it for about 2 1/2 days took a gravity, 1.015 and it tasted good, maybe a slight buttery taste but not bad and since the gravity was pretty close to FG i transfered to the lager keg and cooled to about 40. that was about 2 weeks ago.
Anyway just tried a sample last night and it seems to have a stronger buttery flavor, should i let it finish lagering or take another course of action? I saved the yeast for the next lager, its wyeast 2053 and is in a bottle in the fridge so i could add a bit of that and hope it cleans it up. just a thought, thanks in advance!!
Brewed a lager, everything went great. OG was 1.058 threw it in the fridge at about 48 and krausen was formed by the next morning. Fermented in the fridge for 2 weeks and then pulled out for a diacetyl rest at 66-72ish left it for about 2 1/2 days took a gravity, 1.015 and it tasted good, maybe a slight buttery taste but not bad and since the gravity was pretty close to FG i transfered to the lager keg and cooled to about 40. that was about 2 weeks ago.
Anyway just tried a sample last night and it seems to have a stronger buttery flavor, should i let it finish lagering or take another course of action? I saved the yeast for the next lager, its wyeast 2053 and is in a bottle in the fridge so i could add a bit of that and hope it cleans it up. just a thought, thanks in advance!!