Beer Forum

After 4 days in primary I got to my desired 1.014 so I transfered into secondary. Still bubbling every 15-20 seconds.

How do I best finish this one?
How long in secondary, at what temp?
Diacetyl rest needed?

Thanks

Just let it run its course. Even though the gravity may be where you want it, the yeast are still very busy cleaning up by products and otherwise conditioning the beer. Patience here is a virtue. Give it at least a week in the secondary at your primary ferm temp, then crash cool it down to 32F/0C if you can for a couple more days. You will be well rewarded. In my opinion, fast beer equals shitty beer.

HTH-

BDawg wrote:Just let it run its course. Even though the gravity may be where you want it, the yeast are still very busy cleaning up by products and otherwise conditioning the beer. Patience here is a virtue. Give it at least a week in the secondary at your primary ferm temp, then crash cool it down to 32F/0C if you can for a couple more days. You will be well rewarded. In my opinion, fast beer equals shitty beer.

HTH-

+1 except on the crash cooling. I have plenty of friends that crash cool with success, but IMO, step cooling 5 deg/day is safer and you don't risk shocking the yeast to the point of kicking out that diacetyl, which it's already absorbed.

You're saying that the yeast spit it back out? I thought they only swallowed!

Seriously, I have never once experienced yeast adding diacetyl back in as the result of crash cooling. When the yeast detect the low temp, they tend to flocculate out, not spit more diacetyl. Or am I missing something? Anybody else ever have this happen to them?

I just crash cooled a Cream Ale I did with Kolsch yeast....which I thought was gonna need filtered. After primary fermentation, I crashed it to 34F for 10 days. This was the result when I kegged it today.



A little blurry, but you can still read through it. Only fining agent I used was Irish moss in the boil.