Brudi Bräu on Nostr: In fact, I'll start the diacetyl rest right now and raise the temperature from 10°C ...
In fact, I'll start the diacetyl rest right now and raise the temperature from 10°C to 15. This is a common practice for lager brewing and gives the yeast a little kick in the rear to clean up some fermentation byproducts like diacetyl (butterscotch flavor) and hydrogen sulfides (the rotten egg smell). I'll leave it there for about a week before I'll start the lagering process that gives this kind of beer its name.
Published at
2025-01-02 12:06:02Event JSON
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