dttk0009
Well-Known Member
Hey folks,
I just thought I'd ask around since I'm in the process of reworking some of my brewing practices. For the better part of the last 2 years since I've started brewing again, I've had a pretty big battle with diacetyl. Not all beers were affected, but most were, and some quite badly (had a cream ale batch with fairly strong butter notes using US-05)
I've dug a bit deeper and changed some of my processes via water mineral adjustment, actually using starters (wasn't doing this before), and now rethinking primary fermentation time.
How long do you guys usually keep in primary for? I realize there's the "til it's done" rule, but in general I used to keep it for 10-14 days and then keg/lager it. In other words, after 14 days, the beer was brought into a rather cold environment (~4C / 40F) until it was carbed and drank.
I've thought about expanding my primary time to 3-4 weeks just to be absolutely sure that diacetyl gets reabsorbed. Anyone else with similar practices? Thoughts?
I just thought I'd ask around since I'm in the process of reworking some of my brewing practices. For the better part of the last 2 years since I've started brewing again, I've had a pretty big battle with diacetyl. Not all beers were affected, but most were, and some quite badly (had a cream ale batch with fairly strong butter notes using US-05)
I've dug a bit deeper and changed some of my processes via water mineral adjustment, actually using starters (wasn't doing this before), and now rethinking primary fermentation time.
How long do you guys usually keep in primary for? I realize there's the "til it's done" rule, but in general I used to keep it for 10-14 days and then keg/lager it. In other words, after 14 days, the beer was brought into a rather cold environment (~4C / 40F) until it was carbed and drank.
I've thought about expanding my primary time to 3-4 weeks just to be absolutely sure that diacetyl gets reabsorbed. Anyone else with similar practices? Thoughts?