A Cautious Optimism


With so many new beers in fermentation right now and our recent struggles with sanitation, it was with nervousness and trepidation that I sampled our four latest beers as we transferred them into secondary last night. The first tastes, though tentative, were encouraging. Two are particularly worth mentioning. The Base Jumper Double IPA already tastes like a serious beer. The OG was in the low 80’s, and last night it weighed in at 21 after just one week. The Drafty Kilt Scotch Ale has been fermenting at 60 for the past 2 weeks, and the OG of 85 is now down to 37. Temperature is likely playing a role here, as well as the malt profile. The flavor is very distinctive right now, with a moderate smoky flavor and a rich malty body. The plan is give this one another 2 weeks in secondary before bottling.

One question for any experienced brewers out there – would the Scotch ale benefit from a diacetyl rest? It seems to me that 60 degrees is warm enough to do the trick, but we may give it a few days in the 65-68 range and then crash it down and cold condition it for a week before bottling. Any thoughts?

One thought on “A Cautious Optimism

  1. Hey Jeff,
    As you know, I’m not an experienced brewer by any means and I defer humbly to your brewmastering abilities, but I’ve read that you can test to see if diacetyl is in the beer by comparing two samples of your beer. Heat one sample up to 130 or 140 (you should probably look this temperature up since it’s off the top of my head) for 30 min to an hour (again, off the top of my head). What you’re doing effectively is doing a really quick diacetyl rest with this sample. Compare this to the refrigerated sample, and if the beer that wasn’t heated tastes at all like buttered popcorn, your beer has some diacetyl in it and you’d benefit from the rest. I’ve done this and never noticed a difference between my beers. . . either don’t have diacetyl or don’t know what buttered popcorn should taste like in a beer. Holla.

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