Should I leave it on the yeast to clean up this off taste for a few more days or will the diacetyl reduce over time if I rack to secondary and lager in the shed?
s23 butter bomb!
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TheLastSuppa
- Steady Drinker
- Posts: 77
- Joined: Sun Aug 15, 2010 6:41 pm
s23 butter bomb!
My last lager has got down to 1010 in 9 days but has a very strong butter / diacetyl taste. I pitched 2 packs of saflager s23 at 13C and brewed at 12C for the first 7 days from 1054 down to 1018 and then raised the temp to 15-16C for the last couple of days.
Should I leave it on the yeast to clean up this off taste for a few more days or will the diacetyl reduce over time if I rack to secondary and lager in the shed?
Should I leave it on the yeast to clean up this off taste for a few more days or will the diacetyl reduce over time if I rack to secondary and lager in the shed?
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coatesg
Re: s23 butter bomb!
Leave it - 9 days isn't very long at all. The yeast should tidy up after itself given time - it can happily sit on the yeast for a good 3 weeks if not longer.
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TheLastSuppa
- Steady Drinker
- Posts: 77
- Joined: Sun Aug 15, 2010 6:41 pm
Re: s23 butter bomb!
Thanks Graeme!
I will leave the yeast to tidy up.
Should I start to drop the temperature again slowly or keep it at 16C until the diacetyl reduces?
I will leave the yeast to tidy up.
Should I start to drop the temperature again slowly or keep it at 16C until the diacetyl reduces?
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coatesg
Re: s23 butter bomb!
I'd leave it at 16C - if the majority of the ferment is done, which it looks like it is, then it should be fine. Just don't be too quick to get it off the yeast, you need to have the yeast there to tidy up.
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Bribie
Re: s23 butter bomb!
S-23 is one of those "forgiving" yeasts that is happy at lower temps, but also can be fermented a bit warmer, and will quite happily go up to 19 degrees without waving the white flag. I know of at least one microbrewer in this part of the World who runs S-23 in some Australian and USA style lagers at 19 degrees in primary. 
- I tasted four examples of them last week and nothing to complain about at all - which is to say you might not like Aussie or Coors styles per se but at least there were no off flavours as such . If you keep the brew at 16 or over, this yeast should run its course happily. 
- I tasted four examples of them last week and nothing to complain about at all - which is to say you might not like Aussie or Coors styles per se but at least there were no off flavours as such . If you keep the brew at 16 or over, this yeast should run its course happily.