Has anyone tried letting the wort naturally cool in the fermenter after the 170 whirlpool (or similar) addition for NEIPA or other hopped beer? Just wanting to see there would be any affects on bitterness and aroma with it being slightly cooled initially.
Edit: adding the wort to a sanitized...
Hey guys, I've tried this method three times with pale ales and I am having issues with diacetyl. The first two times I pitched US05 and fermented at 68 degrees at 24psi for 2 weeks, both with strong diacetyl taste when transferred to the serving keg. The third time is used 1056 and fermented at...
To carry on the tradition of posting on this thread once every 4 years, has anyone come up with a solution for this? I am also trying to find the best way to harvest yeast from my corny fermentor..
My last batch i got up to 27psi as I forgot to adjust my spunding valve and had no ill-effects. However, i would not harvest the yeast from fermenting at this high pressure.
Hi,
Did you harvest your yeast? I recently had a beer with a very strong diacetyl taste / smell. I re-pitched all of the same yeast I harvested from the fermenter and let it sit for another week at room temperature. The beer cleaned up and almost all of the diacetyl tase / smell was gone, there...