What do you guys think.
BTW, I will be posting those pics today, had a look and not as many as I thought - must have gotten all caught up in the moment
Secondary?
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stevezx7r
Secondary?
My first AG fermentation seems to be tailing off now, it's at 1011 ish. I was thinking would it be a good idea to rack it to a secondary now (yeast added on Sunday, been at a fairly constant 20C)? I was thinking of using a keg with the lid on loosely - just on enough to stop the airbornes getting in. I was thinking of leaving it in here for a few more days to settle again then keg proper.
What do you guys think.
BTW, I will be posting those pics today, had a look and not as many as I thought - must have gotten all caught up in the moment
What do you guys think.
BTW, I will be posting those pics today, had a look and not as many as I thought - must have gotten all caught up in the moment
-
stevezx7r
Cheers for that DaaB, I've just tasted it and I think I didn't aerate it enough before pitching as it has a distinct Diacetyl/butterscotch taste. Bugger.
I hope this goes as i've read that if left in the primary for longer (which I'm going to do now) the yeast should eat it up.
Yup, just smelled and tasted it again, deffinately butterscotch smell but the taste is half as strong as the smell, if that makes sense. I wouldn't mind so much but I hate butterscotch.
I hope this goes as i've read that if left in the primary for longer (which I'm going to do now) the yeast should eat it up.
Yup, just smelled and tasted it again, deffinately butterscotch smell but the taste is half as strong as the smell, if that makes sense. I wouldn't mind so much but I hate butterscotch.