derst27
New Member
I've got 10 gals of pilsner that I'm trying to save. Out of the secondary I didn't notice any diacetyl smell or taste but do now that its kegged. I'm planning on putting the kegs at room temp and eventually racking them into a tertiary with a starter to see if it'll gobble up the diacetyl.
I was just going to buy some dry yeast, maybe champagne yeast? Any thoughts?? I had a similar problem with the pils that I brewed prior and the bottles turned out great (I think the addition of priming sugar reinvigorated the yeast and ate up the diacetyl) and the keg had issues.
Started at room temp for a few hours then primary in the low 50's for 8 days, and gave it a week at around 60 for a rest then racked to secondary at 50 and on down to the low 40's over 10 days
I was just going to buy some dry yeast, maybe champagne yeast? Any thoughts?? I had a similar problem with the pils that I brewed prior and the bottles turned out great (I think the addition of priming sugar reinvigorated the yeast and ate up the diacetyl) and the keg had issues.
Started at room temp for a few hours then primary in the low 50's for 8 days, and gave it a week at around 60 for a rest then racked to secondary at 50 and on down to the low 40's over 10 days