Need some advice from seasoned Lagerers.
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Dwayne_Delaney
- Brewmaster
- Posts: 1446
- Joined: Wed Dec 28, 2005 10:09 pm
- Location: Henderson, KY (the d is silent)
Need some advice from seasoned Lagerers.
My first Lager(maibock) has been at 37
Dwayne Delaney
"Beer is not a good cocktail-party drink, especially in a home where you don't know where the bathroom is"
Billy Carter
"Beer is not a good cocktail-party drink, especially in a home where you don't know where the bathroom is"
Billy Carter
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psfred
- Brewmaster
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- Joined: Thu Feb 23, 2006 8:37 pm
- Contact:
Dwayne:
Yes, it's acetaldehyde (more like Jolly Rancher's Sour Apple candy).
Yes, it should be reduced considerably, but not at 38F -- you should start out at fermentation temp and drop to 40F over about a week. You may also want to raise the temp up to 60 to 65 for a day first to get rid of any diacetyl and probably the acetaldehyde.
Normally acetaldehyde will go away on it's own -- the normal maturation of bottle conditioned or unfiltered kegged beer, but very low temps will cause it to hang around a while.
You should lager at least a week for each 2 degrees of initial gravity if you follow the "book" -- meaning most strong lagers require three months or more!
Peter
Yes, it's acetaldehyde (more like Jolly Rancher's Sour Apple candy).
Yes, it should be reduced considerably, but not at 38F -- you should start out at fermentation temp and drop to 40F over about a week. You may also want to raise the temp up to 60 to 65 for a day first to get rid of any diacetyl and probably the acetaldehyde.
Normally acetaldehyde will go away on it's own -- the normal maturation of bottle conditioned or unfiltered kegged beer, but very low temps will cause it to hang around a while.
You should lager at least a week for each 2 degrees of initial gravity if you follow the "book" -- meaning most strong lagers require three months or more!
Peter