The first partial mash i did was an irish red ale.
I am not positive what happened but its been kegged for about 2 weeks and i can detect a good dose of diacetyl.
What are some things that could have caused this? The yeast i used was safale s04 if that makes any difference. It was fermented 60-65F.
I am not positive what happened but its been kegged for about 2 weeks and i can detect a good dose of diacetyl.
What are some things that could have caused this? The yeast i used was safale s04 if that makes any difference. It was fermented 60-65F.
