Intromoduction

[Norskie]

Hey, just introducing myself.

I've been brewing from extracts since 1995, and am just about to go all-grain, not because I'm unhappy with extracts, but I would like more control over how my beer turns out. I primarily brew IPA's and stouts, but have made pretty much everything else on the side, including wines and a mead. After I get this allgrain thing figured out, I hope to do a lambic of some sorts.

My home is in Red Wing, MN, right on the Mississippi river. I used to live in Oregon and miss the vast varieties of brews there, but thanks to homebrewing I'm not dying of thirst.

This past spring I managed to get caught up on all the past brewcasts - they sure make home improvement and motorcycle maintenance fly by.

What prompted me to join into this forum is that I have a buttery Kolsch I'd like to fix .. and this group probably has the info I need

[bub]

Welcome Norskie...
Here is a link to BYO Mr. Wizard article on Diacetyl correction...
http://byo.com/mrwizard/1328.html
did you do a Diacetyl rest??
BUB

[DannyW]

Welcome, and krausen it.

What yeast and at what temp did you ferment?

My guess is you either fermented real cool, or racked quickly from primary to a secondary, or both. To take a shot at fixing it, warm up your beer to mid 60's, make a starter with the same yeast and when it is at full krausen, dump it in your beer. Let it sit a week or two.

If it the WLP029 or Wyeast 2565 then you might be able to just warm it up and let it sit. Those yeasts are so powdery there may still be enough in suspension.

[Norskie]

Ok, we'll deal with my problems here

This is Morebeer's Kolsch extract, but I used Wyeast 2565 @ 60F for 5 days, then 13 days in secondary. OG = 1.052, FG = 1.010.

I did not do a d-rest because a) I wasn't fermenting at typical lager temps, and b) my buddy's Kolsch didn't need one either (same yeast). Are my assumptions incorrect?

As an additional datapoint, I made a wit this summer which had the same buttery off-flavors. The link Bub posted suggested it may be an infection .. if so, it's probably localized to the keg since I've brewed other batches since, which don't have this flavor (but they weren't Kolsches either). At least I'll make a point of cleaning out that keg and tap really really good before I use them again.

Considering that it spent 13 days in secondary (also at 60F) would it be beneficial to try to bring the temps up?

Or should I just go ahead and krausen? What if I krausen with that pack of dried yeast (Munton's) which I have lying around?

Thanks for the quick responses!

[bub]

1. not long enough in primary, moving to secondary got rid of all the yeast trying to clean up your popcorn.
2. the dry yeast may add flavor that may or may not affect the taste of the beer, if any dry yeast i would use USO5 / US56 as it has minimal flavor contributions.
to get rid of Diacetyl you need SUPER VIGOROUS... ok well fairly vigorous yeast activity. (for a lager anyway, may not look like a hef puking out of the carboy, but those bitches need to be workin, hence the krausening)
BUB

[BadRock]

I won't lend any half ass advice but....Welcome to the insanity!

[Crut]

Welcome to the BN.
Seems bub is warming up to the newbies. I think I got "welcome R-tard or something along those lines. Take head from bubs advise, he does know what hes talking about, most of the time.

[speed]

with a name of norskie you have got to be norwegian right?