Subject117
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- May 12, 2020
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I made a dark Czech Lager on Sunday and fermented it at room temperature under pressure at 20 psi temp was 68 and rose to 72 it started at 1.055 and is now at 1.012 been steady for a couple of days. I tasted a sample today and it had a strange off flavor maybe diacetyl but I am not sure this is my first lager I used Mangrove Jack M84 bohemian lager yeast. I pitched 4 rehydrated packs into a 10 gallon batch. I am hoping if it sits a couple of days maybe the flavor will go away. I can already see there is a nice yeast clump in the collection jar of my fermentasaurus I have not removed it yet. Does anyone else have experience with this stain under pressure? Perhaps I should of used 34/70
