drummer4gc
Active Member
i've been fermenting a california common for the last 8 days at 55 degrees. used the san francisco lager from white labs, made a starter, temperature has been consistent. OG was 1.053, and a hydrometer sample today measures 1.012. I'll take another in a few days, but i am guessing it is pretty much at final gravity.
however, when i tasted the sample, it tasted sweeter than i expected. anchor steam (the beer the recipe is formed after) is pretty bitter, and this had a strange sweetness to it, especially for 1.012. it wasnt a completely sugary sweetness though, it kind of felt "thick" in the mouth, and i'm wondering if this is the "buttery" description people use to describe diacetyl. it would make sense with this type of lager yeast and a lower temperature, from what i've read.
what do you think? is now the time to raise the temp a bit for a diacetyl rest, or do i wait until i'm sure it is as final gravity? is is clear that this even diacetyl? its really tough to get taste descriptions over the internet and try to compare them to your own sensory experience.
however, when i tasted the sample, it tasted sweeter than i expected. anchor steam (the beer the recipe is formed after) is pretty bitter, and this had a strange sweetness to it, especially for 1.012. it wasnt a completely sugary sweetness though, it kind of felt "thick" in the mouth, and i'm wondering if this is the "buttery" description people use to describe diacetyl. it would make sense with this type of lager yeast and a lower temperature, from what i've read.
what do you think? is now the time to raise the temp a bit for a diacetyl rest, or do i wait until i'm sure it is as final gravity? is is clear that this even diacetyl? its really tough to get taste descriptions over the internet and try to compare them to your own sensory experience.