After a week in primary, I took a gravity reading/sample of my ESB and it tasted like butterscotch.
Fermentation temp has been a steady 66F.
Since I am using Safale S-04 yeast, the beer is already looking quite clear which makes me worry that the yeast will drop out too soon and Diacetyl will not get cleaned up by the time I am ready to release the beer from its fermenter.
Do you think that rousing the yeast by stirring, or ramping up the temperature (or a combination of both) will help get rid of this problem, or do you feel it will clean up anyway? .... or should I just get used to the flavor? lol
I have NO idea what went wrong, as I aerated well and the fermentation started within a couple of hours...fermentation looked nice all the way through.
Fermentation temp has been a steady 66F.
Since I am using Safale S-04 yeast, the beer is already looking quite clear which makes me worry that the yeast will drop out too soon and Diacetyl will not get cleaned up by the time I am ready to release the beer from its fermenter.
Do you think that rousing the yeast by stirring, or ramping up the temperature (or a combination of both) will help get rid of this problem, or do you feel it will clean up anyway? .... or should I just get used to the flavor? lol
I have NO idea what went wrong, as I aerated well and the fermentation started within a couple of hours...fermentation looked nice all the way through.