Thames Valley Ale II, Diacetyl Rest?

[mje1980]

I just got a smack pack of this yeast, and i notice is says it needs a good diacetyl rest after fermentation. Seems odd for a beer that's gunna ferment around 18-20c anyway.

Anyone used it and do the "D" rest with it??

Any other comments on this yeast??. I've used quite a few english ale yeasts, and love them all hehe, just trying something different. This yeast will see a lot of milds!

Cheers

 

[bradsbrew]

I have found it doesnt attenuate as well as others so a good diacetyl rest at the end should help it to clean up the last bit. The last batch I brewed with it still tasted a bit sweet and it only came down to 1018 when another cube of the same batch came down to 1012 using pacman. I have kegged it but I added sugar to naturally carbonate at ambient temp in the hope that it may help to bring it down a bit further and chase away any butterscotch. I spose you could class that as a big diacetyl rest.

Cheers Brad

 

[RdeVjun]

I've only got two batches through to being carbonated up but they're both quite pleasing, bottling three more promising batches today, all D- rested. Not as attenuative as 1469 has been in the same circumstances, which is good by me as I was getting hyperattenuation with it in my low- mashed Landlord ESBs. Goes nuts and then drops out like lead, I have never seen such a strain which will so readily drop bright. However, there's a slightly unusual fragrance which is not popular with everyone but I'm happy with it, very malty, not stonefruit predominant so far even though it was present at bottling. My advice is to slant it if you can!

Hope this helps! :icon_cheers:

 

[mje1980]

I've only got two batches through to being carbonated up but they're both quite pleasing, bottling three more promising batches today, all D- rested. Not as attenuative as 1469 has been in the same circumstances, which is good by me as I was getting hyperattenuation with it in my low- mashed Landlord ESBs. Goes nuts and then drops out like lead, I have never seen such a strain which will so readily drop bright. However, there's a slightly unusual fragrance which is not popular with everyone but I'm happy with it, very malty, not stonefruit predominant so far even though it was present at bottling. My advice is to slant it if you can!

Hope this helps! :icon_cheers:

Cheers guys. When i've done a D rest for lagers, i've bought the temp up to 20c for a few days. How do you do it for an ale fermenting at that sort of temp already??, do you just bring it up a bit higher, say 22-24c??.

 

[RdeVjun]

Yep, pretty much. I just left them out of the fridge for a few days on the bench, put them back in the fridge at night so they wouldn't cool down too much, sat about 22C, fermented at 17C. Now it has cooled down a bit I'll probably leave the upcoming ones in the fridge with a heat source to bump the temperature up, either hot water bottles or something more sophisticated.

 

[THE DRUNK ARAB]

The fermentation range for that yeast is actually 10 - 14C.

The first beer I fermented out with this yeast I got 68.5% attenuation and fermented at 3 weeks at 12C and I raised the temp to 18C for a week because it was stuck at 1020.
So it went from 1056 to 1017.

I am just fermenting my second beer using 1882 at 14C and I used some of the yeast cake from the previous beer. In 9 days it has gone from 1054 to 1018 and there isn't any trace of diacetyl.

C&B
TDA

 

[RdeVjun]

That's interesting TDA, thanks for that. But where do you get that temp range from? Wyeast themselves say 15- 21, link, but just because they say that doesn't make it mandatory or right (eg. some of the temperature range recommendations with kits!).
FWIW, I'm reasonably happy with the results at 17, haven't had diacetyl hassles, however I've diacetyl- rested most of them. I would be curious to try it lower temps though, which is entirely possible as I'm just starting a few lagers.

 

[THE DRUNK ARAB]

That's interesting TDA, thanks for that. But where do you get that temp range from? Wyeast themselves say 15- 21, link, but just because they say that doesn't make it mandatory or right (eg. some of the temperature range recommendations with kits!).
FWIW, I'm reasonably happy with the results at 17, haven't had diacetyl hassles, however I've diacetyl- rested most of them. I would be curious to try it lower temps though, which is entirely possible as I'm just starting a few lagers.

RdeVjun, thanks for that link. I was absolutely positive that when this yeast was first released the temperature recommendations were as I stated.
I will send an email to Wyeast for a please explain.

Just searched and found the original info that was posted by RobW.
http://www.aussiehomebrewer.com/forum//ind...=40988&st=0


No wonder these beers aren't attenuating as much!!!

C&B
TDA

Edit: Added info from RobW

 

[RdeVjun]

Ahh! So that explains it, hope things get put right now.

To be quite honest, I still prefer 1469 in the ESBs, this is another strain that's right up there though and it drops so bright it is just not funny. There's a hint of floral perfume (a whiff of late summer/ everything is blossoming- type perfume) that might put some brewers off, did you get any of that in the low- temp ferment, TDA?
:icon_cheers:

 

[DKS]

Cheers guys. When i've done a D rest for lagers, i've bought the temp up to 20c for a few days. How do you do it for an ale fermenting at that sort of temp already??, do you just bring it up a bit higher, say 22-24c??.

I'd also like to know as I have a Belgian strong PA which has had temp gradually raised and sugars added throughout ferment.
Is a diacetyl rest going to help or necessary ? and how high do you take it in this case? Sitting at 22* ATM, all but done its stuff now. Done with 3787 hi gravity.
To raise temp now I'd have to plug in my heater belt if required.
Thoughts ?
(OK, a little anal retentiveness here maybe but this is my minicomp entry and first Belgian. Sample taste great. ) :icon_cheers:
Daz

Edit: Just re read posts. Sorry. Maybe a bit off topic from OP re; described yeast questions and subsequent posts.

 

[Tony]

Im on my third brew with this yeast.

First was a Brown ale and it is a nice beer...... really sweet and nutty but i cant find butterscotch. It was run at 21 deg and left for a few days after fermentation finnished...... which is normal practice here.

Second was an Old Ale and it tasted great when i bottled it. It had the same destinct fruity kinda smell to it the brown ale had as well...... its a bit different to other english strains i have used. I quite like it actually. That went from 1.080 down to 1.017.

I have a stout running it ATM and its gone from about 1.048 down to 1.016 and still just putting away slowly. Its fermented at 17 to 18 deg in my garage on the floor over the last wek and there is no butterscotch i can detect. Im warming it up to 20 deg now and it will sit at that till next weekend, then crach chill for a few days and keg.

I Quite like this yeast...... fruitier than 1469, very malty but a bit drying in the finnish. But saying that......... i cant wait for 1469 to be released again...... im getting 2!

cheers

 

[mje1980]

The aroma of the starter was heavenly!! It's in a red ale at the moment, and i have a few samples safely tucked away in the fridge. I think we are going to be friends this yeast and I haha.

 

[RdeVjun]

The aroma of the starter was heavenly!! It's in a red ale at the moment, and i have a few samples safely tucked away in the fridge. I think we are going to be friends this yeast and I haha.

Yeah, that 1882 starter aroma is just divine, so clean and sweet. I nearly wet myself when I first noticed it!

 

[Tony]

I got 2 packs...... im half way through the first one and the second will be great later in the year to make some summer bitters

 

[THE DRUNK ARAB]

Ahh! So that explains it, hope things get put right now.

To be quite honest, I still prefer 1469 in the ESBs, this is another strain that's right up there though and it drops so bright it is just not funny. There's a hint of floral perfume (a whiff of late summer/ everything is blossoming- type perfume) that might put some brewers off, did you get any of that in the low- temp ferment, TDA?
:icon_cheers:

Not really, all I could get was the aroma of the Challenger hops.

Still waiting on a reply from Wyeast regarding this yeast.

C&B
TDA

 

[mje1980]

I've made a red ale and a bitter with this so far. Loving both of them. Can't quite put my finger on it, but it has a subtle character that is very nice. The bitter has been on tap for a few days, and i've had a few pints of it every night since its been on!!. Going to do a porter with it soon. Can't wait for it.

 

[RdeVjun]

Yep mje, it isn't easy to describe the characteristics, but the stuff is quite agreeable. FWIW, I did a really full on FES with it recently, I realise it is still quite young but I just couldn't help myself and cracked the first tester stubbie on the weekend and was well pleased, it has a wonderfully complex flavour and I think it should get even better. The ESBs I've done with it too have been superb after a few more weeks, the floral note diminishes and smooths out beautifully- they just won't last... :icon_drool2: