Rob S
Well-Known Member
- Joined
- 4/1/12
- Messages
- 230
- Reaction score
- 5
So I put down Orly's Hobgoblin.
Got the wort down to 17*c and pitched half a litre of Muntons premium gold starter.
It reached fg after 10 days and I kept it in the fermenter at this temp for a further 10 days.
I dropped the temp to 2*c for 10 days and bottled today.
Taste test during bottling was heavy with butterscotch. So disappointing. Had a similar issue with a Newcastle Brown Ale, but it was only slight and i didn't mind the flavour. I didn't really want another 25 tallies of butterscotch though.
I was under the impression diacetyl was an issue mainly for lagers rather than ales, and leaving i fermented out beer for 10 days at ferment temps would be adequate to clean up the brew. Obviously not.
My process was pretty simple, but there must be a cause. Can anyone suggest how thus could have happened?
Got the wort down to 17*c and pitched half a litre of Muntons premium gold starter.
It reached fg after 10 days and I kept it in the fermenter at this temp for a further 10 days.
I dropped the temp to 2*c for 10 days and bottled today.
Taste test during bottling was heavy with butterscotch. So disappointing. Had a similar issue with a Newcastle Brown Ale, but it was only slight and i didn't mind the flavour. I didn't really want another 25 tallies of butterscotch though.
I was under the impression diacetyl was an issue mainly for lagers rather than ales, and leaving i fermented out beer for 10 days at ferment temps would be adequate to clean up the brew. Obviously not.
My process was pretty simple, but there must be a cause. Can anyone suggest how thus could have happened?