AndytheBeave
Well-Known Member
I am hoping maybe one of you gurus can put some fears to rest for me.
Last week I brewed up my 5th all grain brew (2nd in my new converted cooler). I did up an English style ale:
10 lbs Canadian 2 row
2 Lbs Munich
1 lb crystal 20l
1 lb biscuit malt
Northern Brewer hops for bittering (1 oz at 60 min)
1 oz cascade @ 30 min
1 oz cascade @ 5 min
2 packets of Safale S-04 (pitch temperature was 20 Deg C)
OG = 1.053, FG = 1.013
It fermented for 6 days in the primary and has now been transfered to the carboy for conditioning.
When testing the FG yesterday, I drank the the sample rather than return it to the carboy. I noticed a subtle "slick" mouth feel and a slight creamy after taste - which tasted good and seemed to fit with the beer style. Since I have never encountered these flavours before, I decided to research these attributes and the term diacetyl keeps coming up. Now it seems this is undesirable in a lager but maybe desirable in ale. But what I want to know is, exactly how much is desirable? Will the diacetyl get stronger during the last 2 weeks in the carboy (secondary)? The beer is sitting in the basement at around 64-66 Deg F which was its primary fermentation temperature. I am planning on leaving it for 2 more weeks before force carbonating it in my keg. Is there something I should have done differently with this brew? Or is this just par for the course with this particular yeast. This is the first time I have used S-04. I usually use Windsor, but since we are heading into summer I wanted something a little more forgiving with higher temps. There does not seem to be any sign of infection and I am pretty thorough with sanitation (I use the pink powder and Iodophor).
Anyway, thanks for reading my small novel here. Any comments are totally appreciated. Cheers.
Last week I brewed up my 5th all grain brew (2nd in my new converted cooler). I did up an English style ale:
10 lbs Canadian 2 row
2 Lbs Munich
1 lb crystal 20l
1 lb biscuit malt
Northern Brewer hops for bittering (1 oz at 60 min)
1 oz cascade @ 30 min
1 oz cascade @ 5 min
2 packets of Safale S-04 (pitch temperature was 20 Deg C)
OG = 1.053, FG = 1.013
It fermented for 6 days in the primary and has now been transfered to the carboy for conditioning.
When testing the FG yesterday, I drank the the sample rather than return it to the carboy. I noticed a subtle "slick" mouth feel and a slight creamy after taste - which tasted good and seemed to fit with the beer style. Since I have never encountered these flavours before, I decided to research these attributes and the term diacetyl keeps coming up. Now it seems this is undesirable in a lager but maybe desirable in ale. But what I want to know is, exactly how much is desirable? Will the diacetyl get stronger during the last 2 weeks in the carboy (secondary)? The beer is sitting in the basement at around 64-66 Deg F which was its primary fermentation temperature. I am planning on leaving it for 2 more weeks before force carbonating it in my keg. Is there something I should have done differently with this brew? Or is this just par for the course with this particular yeast. This is the first time I have used S-04. I usually use Windsor, but since we are heading into summer I wanted something a little more forgiving with higher temps. There does not seem to be any sign of infection and I am pretty thorough with sanitation (I use the pink powder and Iodophor).
Anyway, thanks for reading my small novel here. Any comments are totally appreciated. Cheers.