Brewed a Premium American Lager about 5 weeks ago. I fermented for about a week and a half, and at the end of the fermentation (yes I checked with hydrometer) I did a Diacetyl rest for 2 days at around 65. I fermented at 55.
When I transfered to secondary, there was no hint of Diacetyl. It's been lagering at roughly 40 degrees, or as low as my fridge will go, for about 3 weeks now. I was going to bottle at around 4 weeks, but I had a little taste last night and it had an overpowering butter smell, and a fairly heavy butter taste.
It's May 20th, and I want these beers ready for my wedding on July 24th for my Groomsmen. Would it be best to just let it Lager for another 2 months and see if it gets better? Would Lagering it longer take away the Diacetyl? I did the rest, so I"m not sure why the flavor is there. Temp control, good fermentation, everthing was supposedly done right. SG 1.048 FG 1.010-Roughly. Any thoughts?
When I transfered to secondary, there was no hint of Diacetyl. It's been lagering at roughly 40 degrees, or as low as my fridge will go, for about 3 weeks now. I was going to bottle at around 4 weeks, but I had a little taste last night and it had an overpowering butter smell, and a fairly heavy butter taste.
It's May 20th, and I want these beers ready for my wedding on July 24th for my Groomsmen. Would it be best to just let it Lager for another 2 months and see if it gets better? Would Lagering it longer take away the Diacetyl? I did the rest, so I"m not sure why the flavor is there. Temp control, good fermentation, everthing was supposedly done right. SG 1.048 FG 1.010-Roughly. Any thoughts?