gio
Well-Known Member
I'm brewing "your father's mustache" pre-prohibition lager. The OG was 1.052 and the FG is supposed to be 1.016, but after fermenting for 11 days at 50 degrees, I'm already at 1.010. I think I might have mashed too cool which is why I got more attenuation than I had expected.
Anyways, when my sample warmed a little, it had a distinct butter aroma. I'm letting the beer warm up now (to 65) but I worry that it is too late for a diacetyl rest as it is already at it's FG. Do I need to make a quart starter and add more yeast or will a couple of days at 65 clean it up? It's still in the primary. I was planning on racking to the secondary for lagering this coming weekend.
Anyways, when my sample warmed a little, it had a distinct butter aroma. I'm letting the beer warm up now (to 65) but I worry that it is too late for a diacetyl rest as it is already at it's FG. Do I need to make a quart starter and add more yeast or will a couple of days at 65 clean it up? It's still in the primary. I was planning on racking to the secondary for lagering this coming weekend.