Well Vladdy, seeing as you asked!Vlad the Pale Aler said:Beginners luck I'm sure.
Now whats this Mash Paddle thingy all aboot?
Hi Darrynausdb said:Yeah well done Vlad you live up to your name!!
Sorry you all had to taste my entry but feedback would be appreciated please. It was fermented at around 18-20C for about 9 days I noticed the yeast had dropped out after about 5 days (Safale 04). Racked to secondary at 1:010 and secondaried for a week at Perth ambient ~15-18C in my shed and had 2 days in the keg. All transfers were done with a bit of CO2 into the top of each vessel.
The funny thing is I couldn't pick what the diacetyl was when I bottled it (I had never really smelled it before) so it was a learning experience anyway, I can definately smell the diacetyl now as I drink a pint!!
Darryn, I had a bitter come out buttery and I decided to chuck part of a starter for a lager I had going into the keg (munich lager), I left the keg out of the fridge for about 4 days and rechilled it. Came out much more palletable, it did lose some of its ale characteristics from the lager yeast but it was much tastier in any event.Guest Lurker said:I think JasonY had some success doing that recently.