Oh crap, diacetyl

ScottG58 · May 10, 2013

I have a Schwartzbier--three week primary, diacetyl rest in the sixties, lagered for two months. Bottled about two weeks ago. Tasted good when I bottled it. Put one in the freezer last night to check it--buttered popcorn. Rats!

duboman · May 10, 2013

Sounds like you missed the opportunity on the d-rest. They should be done just as fermentation is almost complete and it sounds like you missed the boat

ScottG58 · May 10, 2013

Sucks to be me. Tried to hit it but I guess I missed it.

luhrks · May 11, 2013

ScottG58 said:
Sucks to be me. Tried to hit it but I guess I missed it.

Were you using lager or ale yeast? What temp were you fermenting at?

ScottG58 · May 19, 2013

Never mind. It aged out.

jmf143 · May 19, 2013

ScottG58 said:
Never mind. It aged out.

As a newbie lager-er, that is nice to hear. Congrats!

Oh crap, diacetyl

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Oh crap, diacetyl

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