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#1
Posted 20 April 2010 - 06:01 PM
#2
Posted 20 April 2010 - 06:14 PM
#3
Posted 20 April 2010 - 06:54 PM
#4
Posted 20 April 2010 - 08:07 PM
#5
Posted 20 April 2010 - 08:15 PM
#6
Posted 20 April 2010 - 08:54 PM
#7
Posted 20 April 2010 - 10:47 PM
For me, that happens in secondary before chilling. There is plenty of yeast in suspension to get rid of the diacetyl.MolBasserWhat about diacetyl rests?
#8
Posted 21 April 2010 - 02:49 AM
#9
Posted 21 April 2010 - 07:26 AM
#10
Posted 21 April 2010 - 03:47 PM
What exactly are autolysis flavors? I judged a straight lambic last saturday, and I picked up on huge diacytaldehyde (sp? green apple!) and the judge I was with was a national rank. He scored a 35, I scored a 25. When we compared I was like "really?? WTF? I mean it was blatantly obvious. We turned to the steward, and he said the same thing- oh yeah huge aroma and cidery tart green apple. We adjusted, and he rescored with the new knowledge, and admitted he can never detect it. Sometimes not only are these off flavors hard to pick up on, hard to identify, but also some palates just do not recognize it. I can honestly say I have left some primaries go for 6-8 weeks, and never got off flavors, that I know of at least. Could be there, I am not picking them up. This is inspiring me to do a spinoff poll!I trust Basser when he says that after month you will start picking up autolysis flavors, but I think most people wouldn't notice them.
#11
Posted 21 April 2010 - 05:18 PM
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