I tasted my Pilsener out of the fridge the other day, and it's so buttery i reckon you could spread it on toast.
I did 3 weeks primary @ ~10deg, let it come up to ~18C for two days, and it's been lagering at ~4c for a week.
One week in the middle of the primary i got a stuck ferment, so it was really two weeks of fermentation spread over three weeks
Anyway, should i bring it back to room temp for a couple of days, let it lager longer, or possibly pitch some more yeast to clean up the diacetyl?
I did 3 weeks primary @ ~10deg, let it come up to ~18C for two days, and it's been lagering at ~4c for a week.
One week in the middle of the primary i got a stuck ferment, so it was really two weeks of fermentation spread over three weeks
Anyway, should i bring it back to room temp for a couple of days, let it lager longer, or possibly pitch some more yeast to clean up the diacetyl?
