Hey all,
Not sure if this is the right place for this thread, but here goes:
I have spent the last few months trying to figure out why one of my brands is having trouble cleaning itself up at the end of fermentation.
Here is the grist:
Avangard Munich Light (60%)
Muntons Maris Otter (22%)
Briess Cara 20L (8%)
Briess Caramunich 60L (2%)
Flaked Rye (7%)
FW addition of CTZ. Kettle & WP additions of Comet & Cascade. Nothing outrageous as far as volume in the hop bill.
Fermentis S-05 American Ale Yeast (500g brick in a 7 BBL batch, Original Gravity 1.060/14.7 Plato)
Fermentation (which is standard with all of my S-05 brands): Pitch at 70.0 degF, let ferment out for ~96.0 hrs or until about 80 or 90% to TG, raise jackets to 75.0 degF until passes forced VDK test.
Dicetyl is clearly present in this brand when a forced VDK Precursor Test is done at the start of the rest and is mildly present at the end of the Diactyl Rest (after 5 days now at ~75.0 degF) so I can tell that the yeast are starting to clean themselves up and then just simply stall before the job is done.
I realize that the Munich Light percentage of the grist might seem high, but the malt is lightly kilned enough to be self-converting at even 100% of bill. I checked the grist's ability to self-convert even with the high Crystal & Rye and the numbers seem more than high enough to not be an/the issue.
At first, I thought that perhaps it was just a one-off issue, but it has now happen two batches in a row to only this brand, so I am thinking it might have something to do with recipe formation rather than process. This beer is not only the only beer I have made that is between 13 and 20 SRM, but is also the only beer I have that contains Flaked Rye. Hoping that either of those things might be a red flag to someone.
It should also be noted that there was no issue until a few months ago with this brand and I have several other brands that are of similar (& even slight higher gravity) and pitch rate (w/ S-05) that are very pale or very dark that have never had any issue with Diacetyl not cleaning itself up.
I guess my question is:
Does anyone see any reason that this brand might be misbehaving? Is there a reason that an Amber/Copper colored beer might have issues with the big D when paler and darker beers are not?
Any and all advice greatly appreciated.
Not sure if this is the right place for this thread, but here goes:
I have spent the last few months trying to figure out why one of my brands is having trouble cleaning itself up at the end of fermentation.
Here is the grist:
Avangard Munich Light (60%)
Muntons Maris Otter (22%)
Briess Cara 20L (8%)
Briess Caramunich 60L (2%)
Flaked Rye (7%)
FW addition of CTZ. Kettle & WP additions of Comet & Cascade. Nothing outrageous as far as volume in the hop bill.
Fermentis S-05 American Ale Yeast (500g brick in a 7 BBL batch, Original Gravity 1.060/14.7 Plato)
Fermentation (which is standard with all of my S-05 brands): Pitch at 70.0 degF, let ferment out for ~96.0 hrs or until about 80 or 90% to TG, raise jackets to 75.0 degF until passes forced VDK test.
Dicetyl is clearly present in this brand when a forced VDK Precursor Test is done at the start of the rest and is mildly present at the end of the Diactyl Rest (after 5 days now at ~75.0 degF) so I can tell that the yeast are starting to clean themselves up and then just simply stall before the job is done.
I realize that the Munich Light percentage of the grist might seem high, but the malt is lightly kilned enough to be self-converting at even 100% of bill. I checked the grist's ability to self-convert even with the high Crystal & Rye and the numbers seem more than high enough to not be an/the issue.
At first, I thought that perhaps it was just a one-off issue, but it has now happen two batches in a row to only this brand, so I am thinking it might have something to do with recipe formation rather than process. This beer is not only the only beer I have made that is between 13 and 20 SRM, but is also the only beer I have that contains Flaked Rye. Hoping that either of those things might be a red flag to someone.
It should also be noted that there was no issue until a few months ago with this brand and I have several other brands that are of similar (& even slight higher gravity) and pitch rate (w/ S-05) that are very pale or very dark that have never had any issue with Diacetyl not cleaning itself up.
I guess my question is:
Does anyone see any reason that this brand might be misbehaving? Is there a reason that an Amber/Copper colored beer might have issues with the big D when paler and darker beers are not?
Any and all advice greatly appreciated.
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