paraordnance
Well-Known Member
Well, here goes my first stab at lager, actually two of them and I'm dissapointed in what I think is dreaded diacetyl First batch was Munich Helles, second (week later) Pilsner Urquell clone, both taste almost identical (almost same grain bill) not to mention that Pilsner is little more bitter. When I say identical I mean they both have off-flavour that I never tasted before with 12 bathces or so of ales brewing. I assume its diacetyl, its kind of buttery, but not what I expected when people mention butter and butter scotch. Not very sharp, but its there. I cannot taste any malt, they both very clean and smooth except that somewhat sweet/buttery/slick aftertaste. Both were fermented for 2 weeks, 2-3 days diacetyl rest, then kegged. The biggest problem is both beers are in a kegs, lagered (3 weeks) and carbed. I don't remember any buttery taste before kegging, tasted good actually. I been sampling all along and this taste doesnt go away. I read before that lagers can taste funky before lagered so I assumed that its a 0.25 lbs of Honey Malt I taste in my Munich Helles (don't ask me why I added Honey Malt to Munich Helles, its a different story ) slightly sweet and slick but they both have same taste and smell, so I'm taking HM out of equasion since there was no HM in Pilsner
Here is my question, how can I fix this problem at this stage? Its kegged right after primary, I didn't do secondary on both for the fear of infection/oxidation during transfer. My first ever lager (pilsner) went down the drain from secondary because of what I think was acetaldehyde from infection or something, 5 gal of vinegar, could not save that I have 2 more batches fermenting right now in temp controlled freezer all of them above, pitched and fermented @ 48F all with a same yeast, Wyeast 2001 & 2206. One is Vienna/Tettnanger SMASH lager, other Pilsner.
Should I get the kegs out of the freezer, warm them up and sprinkle some Nottingham/US-05 on top? Or may be make little starter from Notty and add to both kegs? I also have a pack of W34/70 on hand which I'm ready to sacrifice to lager gods. So many questions, please help.
Here is my question, how can I fix this problem at this stage? Its kegged right after primary, I didn't do secondary on both for the fear of infection/oxidation during transfer. My first ever lager (pilsner) went down the drain from secondary because of what I think was acetaldehyde from infection or something, 5 gal of vinegar, could not save that I have 2 more batches fermenting right now in temp controlled freezer all of them above, pitched and fermented @ 48F all with a same yeast, Wyeast 2001 & 2206. One is Vienna/Tettnanger SMASH lager, other Pilsner.
Should I get the kegs out of the freezer, warm them up and sprinkle some Nottingham/US-05 on top? Or may be make little starter from Notty and add to both kegs? I also have a pack of W34/70 on hand which I'm ready to sacrifice to lager gods. So many questions, please help.