I'm doing a lager for the first time with an Oktoberfest and was curious about when to do the diacetyl rest. I'm using White Labs Oktoberfest yeast. I pitched a little warm at 60F but lowered to 52F. Also, when do I rack to secondary?
Would I determine the need for a diacetyl rest by tasting/smelling? Would it hurt to do it if it doesn't need it? Right now it smells pretty sulphury. I brewed on Sunday but it was like 2 AM by the time I pitched.
This is the first time with this recipe so I'm sure what the finishing gravity should be. This is the recipe Brewfather
I copied it from a YouTuber with a couple changes. I don't have it in front of me but I think the OG was 1.057.
Diacetyl tastes a bit like creamed corn, or so they say. I'm not so sure about that, but I can taste it. Sometimes it is subtle, and there are even some beers where it is intentional (like original Rolling Rock). I like to work all that out for a clean crisp taste. and am convinced there are other compounds that get worked out during D rest besides the diacetyl when going for a clean lager.Would I determine the need for a diacetyl rest by tasting/smelling? Would it hurt to do it if it doesn't need it? Right now it smells pretty sulphury. I brewed on Sunday but it was like 2 AM by the time I pitched.
Diacetyl tastes like butter. DMS tastes like corn… 2 very different things.Diacetyl tastes a bit like creamed corn, or so they say.
First off you need to determine if a d-rest is even needed.
I’ve never done this myself, but here’s the procedure…Would I determine the need for a diacetyl rest by tasting/smelling? Would it hurt to do it if it doesn't need it? Right now it smells pretty sulphury. I brewed on Sunday but it was like 2 AM by the time I pitched.
Sometimes I mix words up, esp when drinking, but rest assured I know what both are and how to avoid them.Diacetyl tastes like butter. DMS tastes like corn… 2 very different things.
After the D rest, one would normally bottle or keg the beer. No need for secondary. Then cold crash and store, or lager, cold. Sounds like you need another fridge!Unfortunately, I don't have a keg or fridge space to lager in bottles. I'm using a copper coil hooked to a pump in ice water. After the diacetyl rest should I lager on the yeast or transfer to secondary?
This is the first time with this recipe so I'm sure what the finishing gravity should be. This is the recipe Brewfather
I copied it from a YouTuber with a couple changes. I don't have it in front of me but I think the OG was 1.057.
Unfortunately, I don't have a keg or fridge space to lager in bottles. I'm using a copper coil hooked to a pump in ice water. After the diacetyl rest should I lager on the yeast or transfer to secondary?
If I lagered in secondary with the coil would it still carbonate if bottled or would the yeast have are dropped out at that point? Worst case scenario I lager the bottles in coolers but it would be easier to keep it one container. Whenever I've made ale I kept it in the basement, is the need for continued refrigeration lager specific?
Yes a lot of wort chillers are copper. My first chiller was copper.I saw some for sale and then found some instructions online. I didn't think copper would be an issue because that's what my wort chiller is made out of.
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