Mike M
Well-Known Member
- Joined
- Jul 9, 2007
- Messages
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I brewed a 10 gallon batch of BMs Centennial for an upcoming Christmas party. Ive brewed it in the past for a graduation party and it was well received by the masses. My recent batch was split into two 5-gallon fermentors; one a plastic bucket and one a glass carboy. I tossed a packet of Nottingham into each. Fermented at 63* for 9 days then each was racked into a secondary with gelatin. Odd thing, the beer in glass carboy has that butterscotch flavor that I associate with diacetyl. The other batch does not. Im gonna krausen the offending batch to see if it clears it up.
With this batch I did some things I usually dont do:
I usually dont move the beer off the yeast for minimum of 2 weeks (longer depending on the gravity), but I wanted it ready for the party and I was going to do the following
secondary - which I usually dont do
use gelatin- which I usually dont do
In hindsight the off flavor was there when I racked it to the secondary, but in my haste I ignored it. Had I been patient I could have taken care of this while it was still on the yeast, but
As I said, the second batch is free of butterscotch so there may still be time to save Christmas.
With this batch I did some things I usually dont do:
I usually dont move the beer off the yeast for minimum of 2 weeks (longer depending on the gravity), but I wanted it ready for the party and I was going to do the following
secondary - which I usually dont do
use gelatin- which I usually dont do
In hindsight the off flavor was there when I racked it to the secondary, but in my haste I ignored it. Had I been patient I could have taken care of this while it was still on the yeast, but
As I said, the second batch is free of butterscotch so there may still be time to save Christmas.