IDoBleedBrew
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- Joined
- Dec 26, 2014
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So I brewed a munich helles last Sunday (8 days ago). I pitched at 51° and held it for 5 days before I started a slow (2 degree per day) ramp up to 66. So I'm only up to about 56.5 right now on the ramp up to 66. I just did a reading and taste test. I went from an OG of 1.047 to a current gravity of 1.005 which is quite a bit lower than I expected. That is putting me at an ABV of 5.6 which is a little higher than I expected. The airlock activity has slowed substantially but I'm still getting a bubble every 30 or 40 seconds (and this is the big Speidel airlock which bubbles slower than a traditional airlock anyways).
So what are your thoughts? Should I keep the fermentation schedule as is or have I already waited too late for an effective diacetyl rest? Should I speed things along a bit? What say ye?
Flavor and aroma is great. I don't have an experienced enough pallet to really detect diacetyl as I probably should. I'm getting a slight buttery smell and not that much of a buttery taste at all (very slight), but more experienced pallets may be blown away by the smell and taste. Not real sure.
Thoughts?
So what are your thoughts? Should I keep the fermentation schedule as is or have I already waited too late for an effective diacetyl rest? Should I speed things along a bit? What say ye?
Flavor and aroma is great. I don't have an experienced enough pallet to really detect diacetyl as I probably should. I'm getting a slight buttery smell and not that much of a buttery taste at all (very slight), but more experienced pallets may be blown away by the smell and taste. Not real sure.
Thoughts?