27 Jan
2014
27 Jan
'14
4:31 p.m.
Hello Ladies and Gentlemen.
I am in the process of making a doppelbock and have a quick question.
I am using WLP833 yeast (made a yeast starter and oxygenated for about a minute or so). It
is fermenting at 52F for 7 days now.
How would I know when to increase temp for the diacetyl rest?
I am planning to take it out of freezer and let it sit in my basement (60F ) for about 3
days. (Please suggest if I should be doing something else).
Thank you.
--
Alexey Korovinskiy
27 Jan
27 Jan
4:47 p.m.
What is the recommended primary time for that particular yeast/recipe? I wouldn't
take it out of the primary fermentation temp until the primary fermentation is well done,
otherwise the higher temps will cause off flavors due to the yeast still actively
consuming the wort's sugars. The directly rest can be done at any time after primary
fermentation, just be sure to give it a few days at the higher temp
~ Scott
On Jan 27, 2014, at 10:31 AM, "Alexey
Korovinskiy" <alex(a)akmicrosolutions.com> wrote:
Hello Ladies and Gentlemen.
I am in the process of making a doppelbock and have a quick question.
I am using WLP833 yeast (made a yeast starter and oxygenated for about a minute or so).
It is fermenting at 52F for 7 days now.
How would I know when to increase temp for the diacetyl rest?
I am planning to take it out of freezer and let it sit in my basement (60F ) for about 3
days. (Please suggest if I should be doing something else).
Thank you.
--
Alexey Korovinskiy
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
4:49 p.m.
*diacetyl rest can be done at any time after primary fermentation, just be sure to give it
a few days at the higher temp before you start lagering it in the secondary.
~ Scott
On Jan 27, 2014, at 10:47 AM, Scott Trenda
<korisu(a)gmail.com> wrote:
What is the recommended primary time for that particular yeast/recipe? I wouldn't
take it out of the primary fermentation temp until the primary fermentation is well done,
otherwise the higher temps will cause off flavors due to the yeast still actively
consuming the wort's sugars. The directly rest can be done at any time after primary
fermentation, just be sure to give it a few days at the higher temp
~ Scott
> On Jan 27, 2014, at 10:31 AM, "Alexey Korovinskiy"
<alex(a)akmicrosolutions.com> wrote:
>
> Hello Ladies and Gentlemen.
> I am in the process of making a doppelbock and have a quick question.
> I am using WLP833 yeast (made a yeast starter and oxygenated for about a minute or
so). It is fermenting at 52F for 7 days now.
> How would I know when to increase temp for the diacetyl rest?
> I am planning to take it out of freezer and let it sit in my basement (60F ) for
about 3 days. (Please suggest if I should be doing something else).
>
> Thank you.
>
> --
> Alexey Korovinskiy
>
>
> _______________________________________________
> mba mailing list
> mba(a)thebarn.com
> http://www.thebarn.com/mailman/listinfo/mba
5:18 p.m.
Start diacetyl rest at 60% attenuation.
Chad
On Jan 27, 2014 11:16 AM, "Dave Royer" <dave(a)droyer.org> wrote:
Alexey,
What is your gravity at? What are you expecting for the FG from the yeast
and recipe you used?
Time isn't a good tell of when it's done. Gravity and if the gravity is
changing are a better way to check the status of fermentation.
Dave
On 01/27/2014 10:47 AM, Scott Trenda wrote:
What is the recommended primary time for that particular yeast/recipe? I
wouldn't take it out of the primary fermentation temp until the primary
fermentation is well done, otherwise the higher temps will cause off
flavors due to the yeast still actively consuming the wort's sugars. The
directly rest can be done at any time after primary fermentation, just be
sure to give it a few days at the higher temp
~ Scott
On Jan 27, 2014, at 10:31 AM, "Alexey Korovinskiy" <
alex(a)akmicrosolutions.com> wrote:
Hello Ladies and Gentlemen.
I am in the process of making a doppelbock and have a quick question.
I am using WLP833 yeast (made a yeast starter and oxygenated for about a
minute or so). It is fermenting at 52F for 7 days now.
How would I know when to increase temp for the diacetyl rest?
I am planning to take it out of freezer and let it sit in my basement (60F
) for about 3 days. (Please suggest if I should be doing something else).
Thank you.
--
Alexey Korovinskiy
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing listmba@thebarn.comhttp://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
5:23 p.m.
Alexey-
Are you asking if you should raise the temp of your starter for a diacetyl
rest? I make my starters at pitching temp and have never done a rest and
never suffered poor results.
On Mon, Jan 27, 2014 at 10:31 AM, Alexey Korovinskiy <
alex(a)akmicrosolutions.com> wrote:
Hello Ladies and Gentlemen.
I am in the process of making a doppelbock and have a quick question.
I am using WLP833 yeast (made a yeast starter and oxygenated for about a
minute or so). It is fermenting at 52F for 7 days now.
How would I know when to increase temp for the diacetyl rest?
I am planning to take it out of freezer and let it sit in my basement (60F
) for about 3 days. (Please suggest if I should be doing something else).
Thank you.
--
Alexey Korovinskiy
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
9:58 p.m.
We've used 833 for years (currently have an 833 Ofest kegged up, and an 833
Dunkel in the primary). We've never done, nor needed a diacetyl rest. If
you're having a problem with diacetyl in your lagers, then you're not
fermenting them long enough (or not pitching enough yeast, or haven't
oxygenated your cooled wort. BTW, we only oxygenate on the first generation
fermentation. If we're making another beer style on the lees from a
previous fermentation, we don't oxygenate.)
A week at 52F for a first generation fermentation seems a little quick to
me (assuming standard 1.048-1.052 OG) for WLP833 (German Bock -- Ayinger).
Give it another week or two (depending on actual OG). It'll be fine.
Andrew
On Mon, Jan 27, 2014 at 11:23 AM, Brett Glenna <brettglenna(a)gmail.com>wrote:
Alexey-
Are you asking if you should raise the temp of your starter for a diacetyl
rest? I make my starters at pitching temp and have never done a rest and
never suffered poor results.
On Mon, Jan 27, 2014 at 10:31 AM, Alexey Korovinskiy <
alex(a)akmicrosolutions.com> wrote:
Hello Ladies and Gentlemen.
I am in the process of making a doppelbock and have a quick question.
I am using WLP833 yeast (made a yeast starter and oxygenated for about a
minute or so). It is fermenting at 52F for 7 days now.
How would I know when to increase temp for the diacetyl rest?
I am planning to take it out of freezer and let it sit in my basement
(60F ) for about 3 days. (Please suggest if I should be doing something
else).
Thank you.
--
Alexey Korovinskiy
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
30 Jan
30 Jan
9:31 p.m.
Thank you for all your replies and suggestions.
My OG: was 1.090 and today ( after 11 days SG: 1.030) which places me at 67% attenuation.
I will take it out of the freezer and will let it rise to 60F (temp in my basement) over
the next few days for the diacetyl rest. I am planning on leaving it out for 3-4 days.
After that I am planning on transferring it to secondary and lager.
Should I raise the temp higher then 60F ?
I was planning to drop temp to 40 and lager for another 2 months. Should I do it
differently?
Thank you.
--
Alexey Korovinskiy
-----Original Message-----
From: "Andrew Ruggles" <kingator(a)gmail.com>
Sent: Monday, January 27, 2014 3:58pm
To: "Alexey Korovinskiy" <alex(a)akmicrosolutions.com>,
"mba(a)thebarn.com" <mba(a)thebarn.com>
Subject: Re: [mba] lagerng and diacetyl rest
We've used 833 for years (currently have an 833 Ofest kegged up, and an 833 Dunkel in
the primary). We've never done, nor needed a diacetyl rest. If you're having a
problem with diacetyl in your lagers, then you're not fermenting them long enough (or
not pitching enough yeast, or haven't oxygenated your cooled wort. BTW, we only
oxygenate on the first generation fermentation. If we're making another beer style on
the lees from a previous fermentation, we don't oxygenate.)
A week at 52F for a first generation fermentation seems a little quick to me (assuming
standard 1.048-1.052 OG) for WLP833 (German Bock -- Ayinger). Give it another week or two
(depending on actual OG). It'll be fine.
Andrew
On Mon, Jan 27, 2014 at 11:23 AM, Brett Glenna <[mailto:brettglenna@gmail.com]
brettglenna(a)gmail.com> wrote:
Alexey-
Are you asking if you should raise the temp of your starter for a diacetyl rest? I make my
starters at pitching temp and have never done a rest and never suffered poor results.
On Mon, Jan 27, 2014 at 10:31 AM, Alexey Korovinskiy
<[mailto:alex@akmicrosolutions.com] alex(a)akmicrosolutions.com> wrote:
Hello Ladies and Gentlemen.
I am in the process of making a doppelbock and have a quick question.
I am using WLP833 yeast (made a yeast starter and oxygenated for about a minute or so). It
is fermenting at 52F for 7 days now.
How would I know when to increase temp for the diacetyl rest?
I am planning to take it out of freezer and let it sit in my basement (60F ) for about 3
days. (Please suggest if I should be doing something else).
Thank you.
--
Alexey Korovinskiy
_______________________________________________
mba mailing list
[mailto:mba@thebarn.com] mba(a)thebarn.com
[http://www.thebarn.com/mailman/listinfo/mba] http://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing list
[mailto:mba@thebarn.com] mba(a)thebarn.com
[http://www.thebarn.com/mailman/listinfo/mba] http://www.thebarn.com/mailman/listinfo/mba
9:46 p.m.
You can let it run up to normal ale fermentation temperatures, but 60 is
just fine.
Chad
On Jan 30, 2014 3:35 PM, "Alexey Korovinskiy" <alex(a)akmicrosolutions.com>
wrote:
Thank you for all your replies and suggestions.
My OG: was 1.090 and today ( after 11 days SG: 1.030) which places me at
67% attenuation.
I will take it out of the freezer and will let it rise to 60F (temp in my
basement) over the next few days for the diacetyl rest. I am planning on
leaving it out for 3-4 days. After that I am planning on transferring it
to secondary and lager.
Should I raise the temp higher then 60F ?
I was planning to drop temp to 40 and lager for another 2 months. Should I
do it differently?
Thank you.
--
Alexey Korovinskiy
-----Original Message-----
From: "Andrew Ruggles" <kingator(a)gmail.com>
Sent: Monday, January 27, 2014 3:58pm
To: "Alexey Korovinskiy" <alex(a)akmicrosolutions.com>,
"mba(a)thebarn.com" <
mba(a)thebarn.com>
Subject: Re: [mba] lagerng and diacetyl rest
We've used 833 for years (currently have an 833 Ofest kegged up, and an
833 Dunkel in the primary). We've never done, nor needed a diacetyl rest.
If you're having a problem with diacetyl in your lagers, then you're not
fermenting them long enough (or not pitching enough yeast, or haven't
oxygenated your cooled wort. BTW, we only oxygenate on the first generation
fermentation. If we're making another beer style on the lees from a
previous fermentation, we don't oxygenate.)
A week at 52F for a first generation fermentation seems a little quick to
me (assuming standard 1.048-1.052 OG) for WLP833 (German Bock -- Ayinger).
Give it another week or two (depending on actual OG). It'll be fine.
Andrew
On Mon, Jan 27, 2014 at 11:23 AM, Brett Glenna <brettglenna(a)gmail.com>wrote:
Alexey-
Are you asking if you should raise the temp of your starter for a
diacetyl rest? I make my starters at pitching temp and have never done a
rest and never suffered poor results.
On Mon, Jan 27, 2014 at 10:31 AM, Alexey Korovinskiy <
alex(a)akmicrosolutions.com> wrote:
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
Hello Ladies and Gentlemen.
I am in the process of making a doppelbock and have a quick question.
I am using WLP833 yeast (made a yeast starter and oxygenated for about a
minute or so). It is fermenting at 52F for 7 days now.
How would I know when to increase temp for the diacetyl rest?
I am planning to take it out of freezer and let it sit in my basement
(60F ) for about 3 days. (Please suggest if I should be doing something
else).
Thank you.
--
Alexey Korovinskiy
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
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days inactive
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8 comments
6 participants
participants (6)
-
Alexey Korovinskiy -
Andrew Ruggles -
Brett Glenna -
Chad White -
Dave Royer -
Scott Trenda