Hi all,
I am brand new to this. I have searched the threads and I am still confused at my issue. I have just kegged my first batch of Brewer's Best American Pale Ale. The fermentation in the primary went for about 3 weeks at 64-66 degrees. I transferred to a secondary where it sat at the same temp for another 3 weeks. I tasted the beer after having forced CO2'ed it and I have a hint of butterscotch at the end. I dont know what I did wrong. I have been told that secondary is not necessary for ales. I was also told to let the initial fermentation slow (about 1-2 bubbles per minute), then take the batch to a warmer climate (~71 degrees) for 24 hours, then back to 66 degrees. I have my second batch in a primary now, an Alpha King extract clone. I brewed it Saturday, 2/16 and I am still getting 3-5 bubbles per minute (2/18). I dont want to ruin this next batch. How can I control the Diacetyl. Should I taste the beer, should I leave it alone, should I raise the temp? Any help would be greatly appreciated. Thanks!
I am brand new to this. I have searched the threads and I am still confused at my issue. I have just kegged my first batch of Brewer's Best American Pale Ale. The fermentation in the primary went for about 3 weeks at 64-66 degrees. I transferred to a secondary where it sat at the same temp for another 3 weeks. I tasted the beer after having forced CO2'ed it and I have a hint of butterscotch at the end. I dont know what I did wrong. I have been told that secondary is not necessary for ales. I was also told to let the initial fermentation slow (about 1-2 bubbles per minute), then take the batch to a warmer climate (~71 degrees) for 24 hours, then back to 66 degrees. I have my second batch in a primary now, an Alpha King extract clone. I brewed it Saturday, 2/16 and I am still getting 3-5 bubbles per minute (2/18). I dont want to ruin this next batch. How can I control the Diacetyl. Should I taste the beer, should I leave it alone, should I raise the temp? Any help would be greatly appreciated. Thanks!