- Jul 12, 2009
- Reaction score
Got a question for you... I brewed a cream ale a while back but fudged the water numbers and ended up with a more concentrated cream ale, very high for style for sure. Anyway it was a 10 gal batch and i got about 4 and 4 (if that) in two fermenters. I used a cream ale yeast (WLP080) in one, and a Pacific Ale (WLP041) in the other. They came out very different (expected) but one just has way too much Diacetyl taste now. Same fermentation temps for both, same primary/secondary regime, my question is.... can Diacetyl come on more overtime? its' been sitting in a keg for a month, never noticed it until now.