John Pursglove
Events Coordinator
Last week I had hosted a little brew day and some club members came out and hung out. I have had the beer, a Czech Dark Lager in my fermentation chamber at 50 degrees since last Saturday night. I bumped the temperature up to about 55º on Thursday. Today I took a sample and final gravity was reached 1.013. I couldn't detect any diacetyl aroma in the sample but I wanted to be sure. On the Pilsen I packs from Omega it actually warned to watch for diacetyl.
I looked up something I had recently heard of but had no idea it was so easy to do.
This video from Imperial Yeast is what I used to preform a forced diacetyl test.
Though I couldn't smell the diacetyl in the sample I sure smelled it after warming up the sample to 150º for 15 minutes and then letting it cool to room temp. So it is not ready to lager yet. I raised the temperature in my chamber to 60º and I will preform the test again later in the week.
I looked up something I had recently heard of but had no idea it was so easy to do.
This video from Imperial Yeast is what I used to preform a forced diacetyl test.
Though I couldn't smell the diacetyl in the sample I sure smelled it after warming up the sample to 150º for 15 minutes and then letting it cool to room temp. So it is not ready to lager yet. I raised the temperature in my chamber to 60º and I will preform the test again later in the week.
