Quote (xstakemx @ Sat - Jul 16 2011 - 09:03:51)
Quote (xstakemx @ Sat - Jul 16 2011 - 09:54:51)
Quote (xstakemx @ Sat - Jul 9 2011 - 20:39:27)
Quote (Zodijackyl @ Sat - Jul 9 2011 - 16:12:53)
Wyeast Ringwood Ale #1187
OG 1.046
FG 1.011
Primary/secondary ~68 degrees
Bottles ~70 degrees (should I let these ferment a bit warmer?)
im clearly really all that familiar with the ringwood yeast as it is pretty much just a catch all generic strain but .011 fg seems high even for a clone of #9. i sadly dont think any amount of bottle condition or aging is going to remove diacetyl... unfortunately that is a common problem with lagers clearly ales
sorry for the delay/follow-up i meant to revisit this poop and forgot about it
how long did you let this ferment? did you use a secondary? how many days in each primary/secondary if so
if it is already bottled and conditioned and you are tasting butter, it might be too late the only thing you can do now is to wait it out and hope it fades with extended conditioning. (i would clearly raise the temp above 74 degrees.) In the future, when you take a sample prior to racking the beer smell/taste it after the gravity reading. If you catch notes of butter then you can take action to correct it while it is still in the fermenter (diactyl rest is nothing more than raising the temperature a few degrees for a couple of days poop primary fermentation.) All that does is lets the yeast have some extra time to clean up their mess
I took the time to read up on ringwood, your fermenting temps are in the proper range. Without you reporting back in I suspect you might have bottle this one a bit prematurely?
Premature bottling seems likely, m8s who I brew with are impatient and didn't want to wait even though I informed them about diacetyl rests. The bottles have been conditioning in my bedroom, fairly warm, and while the keg had a strong diacetyl taste, the bottles that I had today were great, no diacetyl in them. The first bottles that were opened prematurely tasted like the bottling sugar had fermented, but still had diacetyl. A week or two later and they have a stronger malt mouthfeel and the rest of the flavors are kind of in back of it. Two bombers in the fridge for my brother and I tonight.
Next up on the homebrew priority list is all-grain gear because DME/LME are way too fucking expensive when I can get 2-row malt shipped for about a dollar a pound.
