LutzBrauerei
Well-Known Member
Hey all, I have 10 gallons of Oktoberfest Marzen lagering right now that I brewed on St. Paddy's Day and have a question of you all. I had to leave on business shortly thereafter and couldn't transfer it to a secondary before I left. My main concerns are:
1) soapy taste from fatty acid breakdown
2) meaty taste from autolysis of the yeast
If I was able to keep the Marzen temp controlled such 65F for Diacetyl rest, down to 52F for the secondary, down to 34 for cold crashing/lagering, would I be able to avoid those flavors?
I know the yeast won't autolyze if the temp are below 40 but I am also trying to keep the fatty acids in the trub from breaking down as well. will temps next to freezing inhibit the fatty acid breakdown?
Any advice would be appreciated.
1) soapy taste from fatty acid breakdown
2) meaty taste from autolysis of the yeast
If I was able to keep the Marzen temp controlled such 65F for Diacetyl rest, down to 52F for the secondary, down to 34 for cold crashing/lagering, would I be able to avoid those flavors?
I know the yeast won't autolyze if the temp are below 40 but I am also trying to keep the fatty acids in the trub from breaking down as well. will temps next to freezing inhibit the fatty acid breakdown?
Any advice would be appreciated.