Thread: Food and Drink Home brewing
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Old 02-14-2011, 02:14 PM   #139
Lzen Lzen is offline
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Quote:
Originally Posted by 1moreTRich View Post
Don't be too scared if it is in the 60-68 range, as long as it is still fermenting then you are good. Just remember that if you do get in that lower range (60 and below), make sure to bring it up to around 68 degrees for a diacetyl rest a few days before racking. Diacetyl causes a slick, butter like quality in the beer and is cause when the yeast ferment to low and are not allowed to consume all the diacetyl present. Believe me, I know, I made a batch and was always told, low temps are good, just avoid high temps at all costs. While good advice, no one made me aware of the issue of diacetyl and it tasted like buttered popcorn (worked really good for some beer battered fish though, lol). Just making sure it hits 68-70 degrees a few days before you rack is all that you need to do.

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Wish I could take credit for the Christmas lights idea. I saw that somewhere else (youtube?).
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