yournotpeter
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- Feb 3, 2007
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Saw some older posts on this one but I have some questions and want to see if anyone has some advice....
I have an Oktoberfest that I let ferment for 3 weeks at 50. I did a diacetyl rest for 3 days and then kegged. It tasted great - no diacetyl. I then kegged it and let it lager for a month. I then force carbed it for a week and tapped it today. Holy butterball. I'm not sure what happened.
I've read some posts about pitching some ale yeast to have it clean up the diacetyl. But a couple of questions:
1) Do I need to de-carb before doing this?
2) Is it OK to just pitch the dry packet or should I rehydrate first?
Thanks
I have an Oktoberfest that I let ferment for 3 weeks at 50. I did a diacetyl rest for 3 days and then kegged. It tasted great - no diacetyl. I then kegged it and let it lager for a month. I then force carbed it for a week and tapped it today. Holy butterball. I'm not sure what happened.
I've read some posts about pitching some ale yeast to have it clean up the diacetyl. But a couple of questions:
1) Do I need to de-carb before doing this?
2) Is it OK to just pitch the dry packet or should I rehydrate first?
Thanks
