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Topics - Phil_M

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General Homebrew Discussion / Extra Dark Crystal Malt or Diacetyl?
« on: February 19, 2015, 12:31:30 AM »
First, some background, as I'm still new on here. Started home brewing in January 2014, and have brewed 20 5-gallon batches to date. I've brewed all grain BIAB since March of last year.

While last year I pretty much tried to churn out as much beer as I could, mostly brewing AG kits from various sources. I'm now slowing down a bit to focus on quality, and this effort has made a noticeable difference. Now that I feel I've developed a good process, I've started to experiment with my own recipes.

The first of which I'm sipping on right now, just pulled a fresh sample from secondary. I fermented with Wyeast 1968, a noted diacetyl producer. The beer ended up with a very prominent caramel/butterscotch/toffee taste, and of course I figured it was diacetyl. It's very prominent, stronger than Samual Smith's brown ale, which is my only noted exposure to diacetyl.

I've had the beer sitting at 72 degrees for almost a week now, and though the questionable flavor is now far less than it was, it's still there.

My concern is I'm mistaking the extra dark crystal malt for diacetyl, and I've attached my grain bill.

7 lbs                 Pale Malt, Maris Otter (3.3 SRM)
2 lbs                 Amber Malt (33.0 SRM)
8.0 oz                Crystal, Extra Dark (Muntons) (202.0 SRM)

As there's only 8 ounces of the extra dark crystal malt, I'm thinking it's diacetyl; but I've never used this malt before. Can anyone relate their experiences with this malt?

Yeast and Fermentation / Wyeast 3724 Fermentation Temperatures
« on: February 14, 2015, 02:17:36 PM »

Has anyone on here used this strain towards the high end of it's temperature range?

I'm considering trying to ferment an experimental beer in an outdoor fermenter during the Southern Maryland summer, when temps should vary from the 80s to mid 90s.

Do the phenols get completely out of hand around the 95 degree limit on this yeast?

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