I brewed up a 13 litre BIAB batch of Dr. Smurto's Landlord using Wyeast 1187 - Ringwood and I there are a couple of fine points I'm not sure about:
1. Diacetyl rest - I read somewhere that someone couldn't get their hands on any Ringwood so someone suggested using S-04 and a couple of tablespoons of butter... I brewed this one at 20 and it's been in primary for 2 weeks. Is that enough to take care of the diacetyl or do I need to bump up the temp?
2. Secondary - Bitters are supposed to be drank fairly green right? Should I rack to a secondary or just bottle?
Thanks for any help. I'm really looking forward to this one, even though I think I might have cocked it up and will have to do another one. When I was planning the mash schedule, I was flicking through the default schedules in Beersmith and thought to myself "I normally do 1 step temperature mash... 2 step has an extra step, so that must be better right?" Well, the extra step is a protein rest, so I'm looking forward to my beer flavoured water <_< .
1. Diacetyl rest - I read somewhere that someone couldn't get their hands on any Ringwood so someone suggested using S-04 and a couple of tablespoons of butter... I brewed this one at 20 and it's been in primary for 2 weeks. Is that enough to take care of the diacetyl or do I need to bump up the temp?
2. Secondary - Bitters are supposed to be drank fairly green right? Should I rack to a secondary or just bottle?
Thanks for any help. I'm really looking forward to this one, even though I think I might have cocked it up and will have to do another one. When I was planning the mash schedule, I was flicking through the default schedules in Beersmith and thought to myself "I normally do 1 step temperature mash... 2 step has an extra step, so that must be better right?" Well, the extra step is a protein rest, so I'm looking forward to my beer flavoured water <_< .