Shoemaker
Well-Known Member
Had an octoberfest fermenting at 55 degrees. Brought the temp up to room temp near the end of fermentation for a diacetyl test. I've just tasted the beer after 4 days and I taste butter.
Should I leave the beer on the yeast cake at room temp for the taste to clear up or lager it? Is there any chance this taste will go away?
Should I leave the beer on the yeast cake at room temp for the taste to clear up or lager it? Is there any chance this taste will go away?