Making a Stella Clone for the Father In law.
https://beerrecipes.org/Recipe/2584/stella-clone.html
OG came in a LITTLE high but I also had an extra LBS of malt to try and adjust for inefficiencies.
8 Days fermented at 53 degrees - it had pretty much stopped bubbling for 2 days (bubble every 1 minute). Pulled it for 3 days (day 1 came up to 64) for a Diacetyl rest. Racked to secondary on day 11 and put in the fridge at 39.
It's 14 days into lagering and I took a sample and now I know what Diacetyl tastes like! (I will be honest, as shitty as it is I was kind of excited to have that aha moment).
My question, is there anything I can do at this point? Will it mellow with time? It wasn't crazy strong but I could definitely taste some butter in there.
Thanks,
Robb
https://beerrecipes.org/Recipe/2584/stella-clone.html
OG came in a LITTLE high but I also had an extra LBS of malt to try and adjust for inefficiencies.
8 Days fermented at 53 degrees - it had pretty much stopped bubbling for 2 days (bubble every 1 minute). Pulled it for 3 days (day 1 came up to 64) for a Diacetyl rest. Racked to secondary on day 11 and put in the fridge at 39.
It's 14 days into lagering and I took a sample and now I know what Diacetyl tastes like! (I will be honest, as shitty as it is I was kind of excited to have that aha moment).
My question, is there anything I can do at this point? Will it mellow with time? It wasn't crazy strong but I could definitely taste some butter in there.
Thanks,
Robb