tag:blogger.com,1999:blog-3684895611791698771.post6782035739208948899..comments2024-02-25T04:18:47.632-06:00Comments on Homebrew and Chemistry: Lager is imminentChemgeekhttp://www.blogger.com/profile/07803297898913358147noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3684895611791698771.post-20040964683905424552009-08-27T20:22:21.090-06:002009-08-27T20:22:21.090-06:00Aaron, it is awesome. I have not sampled the beer ...Aaron, it is awesome. I have not sampled the beer yet, but the temp controller is awesome.Chemgeekhttps://www.blogger.com/profile/07803297898913358147noreply@blogger.comtag:blogger.com,1999:blog-3684895611791698771.post-81975459388043086002009-08-26T20:23:28.824-06:002009-08-26T20:23:28.824-06:00I've been itching to get one of those temperat...I've been itching to get one of those temperature controllers, have yet to make a true lager.Aaronhttp://captainsbeerblog.comnoreply@blogger.comtag:blogger.com,1999:blog-3684895611791698771.post-36904374820728621192009-08-05T12:00:51.283-06:002009-08-05T12:00:51.283-06:00If you ferment your beer as close to its ideal tem...If you ferment your beer as close to its ideal temperature you will minimize the production of diacetyl (the ideal temp depending on the strain of yeast you use. Usually upper 60's for most ales and low 50's for most lagers).<br /><br />After the beer has hit its terminal gravity, allowing it to warm up a few degrees (say 5 deg for an ale, 10 deg for a lager) can help the yeast reabsorb Schlafly Beerhttps://www.blogger.com/profile/02885529053184094119noreply@blogger.comtag:blogger.com,1999:blog-3684895611791698771.post-24491907871443799222009-07-24T18:53:52.769-06:002009-07-24T18:53:52.769-06:00Diacetyl is produced by the yeast when the ferment...Diacetyl is produced by the yeast when the fermentation temperature is too low. From memory it's a precursor to alcohol, so my guess is that the whatever -> diacetyl steps happens faster than the diacetyl -> alcohol at low temps.<br />Doing a diacetyl rest gives the yeast a chance to mop up the diacetyl (a long secondary might also work).Alexhttps://www.blogger.com/profile/08345844882894801472noreply@blogger.comtag:blogger.com,1999:blog-3684895611791698771.post-47994843569019684142009-07-19T12:14:19.097-06:002009-07-19T12:14:19.097-06:00Ok, no idea what you and Mjenks are talking about,...Ok, no idea what you and Mjenks are talking about, but I'll help you with the post-production lager removal if needed :-)Lisa-tastrophieshttps://www.blogger.com/profile/04087582850469993109noreply@blogger.comtag:blogger.com,1999:blog-3684895611791698771.post-74882529739775572872009-07-17T15:58:14.565-06:002009-07-17T15:58:14.565-06:00Lot of people do a diacetyl rest in which they all...Lot of people do a diacetyl rest in which they allow the fermenter to warm to room temp for a few days. Apparently, this helps dispel some of the diacetyl.Chemgeekhttps://www.blogger.com/profile/07803297898913358147noreply@blogger.comtag:blogger.com,1999:blog-3684895611791698771.post-29407080922540011052009-07-17T13:00:11.318-06:002009-07-17T13:00:11.318-06:00Hey, that's pretty cool. If it works, let me ...Hey, that's pretty cool. If it works, let me know, and I'll clue my Optometrist buddy in on it. He's bitched forever about getting that diacetyl butterscotch flavor in his stuff, and I'm wondering if keeping the yeast cooler would help.MJenkshttps://www.blogger.com/profile/12761003604210840898noreply@blogger.com