So I pitched my yeast yesterday (S-05) for my first stout. Came home today, thermostat for my house is set to 74 but I keep it in a non-perimeter touching closest that usually feel much cooler than the rest of the house and the sticker temp gauge says 78-80 so I know inside it's even higher. It's been fermenting for about 24 hours.
What can I do to reduce the diacetyl in my brew?
I'm going to keep a wet t-shirt on it until fermentation is done and I've seen to a "diacetyl rest" and just leave in primary for a couple weeks. Is that all that there really is to do?
I do plan on adding 2 vanilla beans halved and scraped in the secondary and then some cold brew coffee in my bottling bucket to flavor.
What can I do to reduce the diacetyl in my brew?
I'm going to keep a wet t-shirt on it until fermentation is done and I've seen to a "diacetyl rest" and just leave in primary for a couple weeks. Is that all that there really is to do?
I do plan on adding 2 vanilla beans halved and scraped in the secondary and then some cold brew coffee in my bottling bucket to flavor.