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Old 01-04-2013, 02:13 AM   #21
Cider123
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Nov 2010
, Maine
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Quote:
Originally Posted by Billy-Klubb View Post
it will stop tasting like hot buttered ass.
Classic! I just wanged all over myself



 
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Old 01-04-2013, 02:15 AM   #22
stooby
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Nov 2011
wichita falls, tx
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So do you do a taste test before & after the diacetyl rest to determine when it's "done"? Do the majority of brewers use liquid yeast for lagers? I'm using dry because it's super easy, & I've had good luck with dry yeast in ales.



 
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Old 01-04-2013, 02:18 AM   #23
stephelton
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Oct 2008
Colorado Springs, Colorado
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Lately I've been tasting them. It's considerable work, but it's worth it. I don't always do a diacetyl rest, but when I do I just let it go for 2-3 days and assume it's good.
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Old 01-04-2013, 02:18 AM   #24
stooby
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Nov 2011
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You fellas need to get a grip on your wang or it will get in your beer

 
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Old 01-04-2013, 02:20 AM   #25
stooby
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Nov 2011
wichita falls, tx
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I think I need to go to the store & buy a bottle of diacetyl just to see what it tastes like

 
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Old 01-04-2013, 02:22 AM   #26
helibrewer
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Nov 2011
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For a 1.048 lager you need 4 X 5g packets or 2 X 11.5g packets of yeast...about 355 billion cells. I use 3 days at room temp for my D-rest.
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Old 01-04-2013, 02:24 AM   #27
helibrewer
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Quote:
Originally Posted by stooby View Post
I think I need to go to the store & buy a bottle of diacetyl just to see what it tastes like
artificially buttered popcorn....uses diacetyl
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Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger

 
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Old 01-04-2013, 02:25 AM   #28
iambeer
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May 2012
Wash, DC
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Sounds like the OP is getting a bad case of wang. Use spring water.


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Old 01-04-2013, 02:27 AM   #29
BPal75
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Mar 2012
Millersville, MD
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How did you aerate? I find proper aeration even more Important with lagers than ales. I think wyeast's website says you need like 12 ppm for lagers and shaking or aquarium pumps can only get you 8, so if your not usually an air stone with pure O2, that could be your problem - stressed yeast. Also pitching at 65 is a little higher than I like. I think it was Jamil who recommended chilling your wort into the mid to high 40s then pitching and letting the temp raise to 50 for fermentation. Starting high and bringing it down leaves that much more room for off flavors to develop during early fermentation stages when yeast are in main reproduction phase.

 
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Old 01-04-2013, 02:57 AM   #30
stooby
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Nov 2011
wichita falls, tx
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I used 2 11.5 gm packets of yeast, but I just stir the hell out of the wort & then pitch. Always worked for ales, but doesn't, sound like it will for lagers.



 
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