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Post by Ken on Feb 10, 2023 11:14:39 GMT -6
I let this beer go at a pretty low temp but it fermented vigorously. I brought it upstairs to a warmer spot to finish up and hopefully drive off any diacetyl. I'm going to grab a small sample to check for D and see what it says. I went back to my notes from last year at this time. I made seven batches of ale with S-04 and other than one two-week stretch without brewing, all of the batches were made 7 or 8 days apart, which is a nice benefit to making ales in this gravity range. As a result I plan to brew on Sunday and make a bitter/pub ale with pale ale malt, British Crystal, Goldings hops and the S-04. Curious, have you ever noticed any diacetyl from an S-04 fermentation, or is a D-rest just a matter of course? I always took diacetyl for a lager yeast issue, but I say this as someone who hasn't positively tasted diacetyl in my life. S-04 will absolutely produce diacetyl if you're not careful. I think it's a common characteristic of English ale yeast strains. Of the seven batches I made last year, one showed some signs of diacetyl when I put it on tap so placed the keg someplace warm for 3-4 days and hit the PRV a couple times to allow the keg to vent. I put it back on tap and the carb was a little low but the diacetyl was gone. A day or two later the carb level was back in place. I really dislike diacetyl so I will go the long way around the block to take it out before the keg hits the taps. I could also choose a different yeast but I have to admit... a properly made S-04 beer is fantastic. I love its bready character and many people have tried these ales and commented, "This beer has such a good flavor... how did you get that flavor?" and the only answer is the S-04. It's neutral for sure but there is just a little more happening that with say, BRY-97, S-05, etc. Cheers brother.
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Post by brewbama on Feb 10, 2023 12:32:05 GMT -6
Diacetyl Formation Facts
Some yeast strains produce a lot of diacetyl, while others produce less. Choose yeast that produces less, unless you are brewing a style that allows for the presence of diacetyl.
High fermentation temperatures promote diacetyl production.
Low aeration levels when yeast is pitched will produce less healthy yeast, which are prone to higher diacetyl production.
Ale fermentations produce more diacetyl because ales are fermented warmer than lagers, but the reduction happens much quicker.
Lager fermentations need to be given a “diacetyl rest” by increasing the fermentation temperature just before completing fermentation.
A hydrometer should be used to measure the specific gravity to calculate when to start the diacetyl rest. Begin when the beer reaches two to five points of final gravity.
The fermentation should never be rushed. Give the beer ample time for maturation.
Sanitize well, particularly when bottling, to limit the effect of diacetyl from bacterial contamination.
Written by Dr. Chris White
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Post by Ken on Feb 10, 2023 16:28:34 GMT -6
That's good stuff. Thanks, BB.
I just grabbed a small sample from the fermenter here just 5 days after pitching. No sign of diacetyl. I believe fermentation is complete. I'm going to leave it in this warm location until tomorrow morning and then I'll move it to the cooler spot to promote some floccing. Transfer to keg on Sunday morning, chill and carb in starting Monday. Probably going to add a gel solution at that time too. Did I mention this? My sister is coming to town on Saturday 2/18 and the first time she visited me here (last year around this time) she had this beer and hasn't stopped talking about it since. Two other times she came and asked about the cream ale... NO. Don't have it. So I'm trying to have this ready for her by then. Very quick turnaround.
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Post by denny on Feb 11, 2023 12:11:58 GMT -6
I let this beer go at a pretty low temp but it fermented vigorously. I brought it upstairs to a warmer spot to finish up and hopefully drive off any diacetyl. I'm going to grab a small sample to check for D and see what it says. I went back to my notes from last year at this time. I made seven batches of ale with S-04 and other than one two-week stretch without brewing, all of the batches were made 7 or 8 days apart, which is a nice benefit to making ales in this gravity range. As a result I plan to brew on Sunday and make a bitter/pub ale with pale ale malt, British Crystal, Goldings hops and the S-04. Curious, have you ever noticed any diacetyl from an S-04 fermentation, or is a D-rest just a matter of course? I always took diacetyl for a lager yeast issue, but I say this as someone who hasn't positively tasted diacetyl in my life. Any beer can have diacetyl if the circumstances are right. A d rest for ales is not usually necessary because since they ferment at higher temps, the yeast is more active. Remember, its yeast activity, not temp, that matters for diacetyl. I find that I almost never need a d rest for lagers, given a sufficient pitch of healthy yeast and giving it time to work.
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Post by Ken on Feb 16, 2023 15:12:14 GMT -6
Funk officially over. Made a "Pub Ale" (pale ale malt, british crystal, torrified wheat and a pinch of Special B, Northern Brewer + Goldings hops and S-04) on Superbowl Sunday and transferred the prior beer to the keg. Now that pub ale is done. It spent about 2.5 days cool and 2(ish) days warm and this morning I moved it back to the cool spot and I am seriously considering brewing tomorrow afternoon/evening and sending this beer to the keg after 5+ days.
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Post by Megary on Feb 16, 2023 15:20:26 GMT -6
All systems operational! Nothing like unplugging and plugging back in!
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Post by Ken on Feb 16, 2023 18:39:14 GMT -6
All systems operational! Nothing like unplugging and plugging back in! "Make sure your brewery is plugged in and all connections are secure".
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Post by Ken on Feb 17, 2023 10:39:01 GMT -6
Pub Ale now cooling on the lower level of my place. My sister is arriving tomorrow and I'm picking her up at the airport around 7pm. That's enough time to transfer the Pub Ale to the keg and brew yet another ale with S-04. My Memory Lapse Pale Ale. It's a tight schedule but challenge accepted.
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Post by tommymorris on Feb 17, 2023 10:41:21 GMT -6
Pub Ale now cooling on the lower level of my place. My sister is arriving tomorrow and I'm picking her up at the airport around 7pm. That's enough time to transfer the Pub Ale to the keg and brew yet another ale with S-04. My Memory Lapse Pale Ale. It's a tight schedule but challenge accepted. I like your style!
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Post by Ken on Mar 2, 2023 12:36:03 GMT -6
Okay, I made this Cream Ale, a Pub Ale and also my Memory Lapse Pale Ale with S-04 and I am going to make one more beer with it before I retire it... a simple American Wheat that is very refreshing, balanced and straightforward. Half lager malt, half wheat, a pinch of Copper Malt and Loral hops along with the S-04. Brewday is set for Saturday as I have ONE empty keg. A package of Wyeast 2124 Bohemian arrived here yesterday and I'll be back on lager production after this next batch.
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