martinirish
Well-Known Member
Hi, I saw other threads on this but it was not very complete at my taste.
Usually, the temperature in my basement stays between 65 and 69 F (18-20 C) but today the temperature raised to 74F (23C), and I know it's not good (well, for a SA I mean)
I made a starter for my Wyeast 1084 Irish ale since my scotch ale is 1.086 in gravity. It's been in primary for 4 days now and a few minutes ago I checked it, the krauzen has almost disappeared (but I could still see some bubbles and hear it crackling) and it had a strong smell of banana and bubblegum, candy-like. So I put my primary in a big bucket with tap water and some ice cubes (not too much, only 6 small ones). I'll probably blow some air with a fan later (after writting this post).
I was planning to let it 1 week in primary and 2 months in secondary with oak chips soaked in a 12 years single malt scotch then bottle it.
Should I let more time for primary? Secondary? Bottle conditionning?
Will the oak chips have an influence?
Will the esters just mellow or will it be digested like diacetyls?
I prefer these flavors in a weizen, not in a scotch ale!
It's my 10th brew and that's the first major problem I had to face since I started brewing.
Thanks!
Usually, the temperature in my basement stays between 65 and 69 F (18-20 C) but today the temperature raised to 74F (23C), and I know it's not good (well, for a SA I mean)
I made a starter for my Wyeast 1084 Irish ale since my scotch ale is 1.086 in gravity. It's been in primary for 4 days now and a few minutes ago I checked it, the krauzen has almost disappeared (but I could still see some bubbles and hear it crackling) and it had a strong smell of banana and bubblegum, candy-like. So I put my primary in a big bucket with tap water and some ice cubes (not too much, only 6 small ones). I'll probably blow some air with a fan later (after writting this post).
I was planning to let it 1 week in primary and 2 months in secondary with oak chips soaked in a 12 years single malt scotch then bottle it.
Should I let more time for primary? Secondary? Bottle conditionning?
Will the oak chips have an influence?
Will the esters just mellow or will it be digested like diacetyls?
I prefer these flavors in a weizen, not in a scotch ale!
It's my 10th brew and that's the first major problem I had to face since I started brewing.
Thanks!
