Vlad the Pale Aler said:Beginners luck I'm sure.
Now whats this Mash Paddle thingy all aboot?
ausdb 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!!
Guest Lurker said:I think JasonY had some success doing that recently.