gxm
Well-Known Member
I brewed a Dortmunder style lager with Wyeast 2487. I made a 4 quart starter, and pitched the 1.047 beer at 50F. When fermentation slowed at 6 days I ramped it up to a 62F diacyetyl rest and held that for 2 days.
When I racked it to a secondary at 2 weeks, it was at 1.015, smelled and tasted very strongly of sulphur. I just kegged it tonight, and the sulphur is gone, but it tastes of diacetyl, which SWMBO confirmed.
I've brewed about 20 lagers so far, and this is my first that had noticeable diacetyl at kegging time.
Is there anything I can do about it now?
When I racked it to a secondary at 2 weeks, it was at 1.015, smelled and tasted very strongly of sulphur. I just kegged it tonight, and the sulphur is gone, but it tastes of diacetyl, which SWMBO confirmed.
I've brewed about 20 lagers so far, and this is my first that had noticeable diacetyl at kegging time.
Is there anything I can do about it now?