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- Jan 7, 2019
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I was fermenting an 'American Lager' in three different kegs. At the end of the ferment, I ramped up the temps for a diacetyl rest. I then transferred the first keg to a secondary keg by running through a filter. The FG was 1.010 and it tasted nice. The next day, I transferred the second keg getting the same FG, but the result was a different taste that I couldn't put my finger on. Today, I will be transferring the 3rd keg. What are the possible consequences to the beer if the diacetyl rest is too long? I may try to taste the three kegs side-by-side when I can get taps hooked up. Given the FG were fundamentally the same, I don't believe the taste difference is that it is just slightly drier. I am hoping that the lagering will polish up whatever this difference is.