Spare Ingredients - help us build a beer!

Maillard Malts is a store brand of Midwest/Northern Brewer. They are repackaged from other brands. Breiss and Dingemans are different companies.

I think the Ritebrew Caravienne is also 20L and its just a typo.

 

Like I said earlier, yes, I think even half a pound is too much. Some others here might prefer it with even more than a pound. This is really a personal preference question. Just do what feels right and adjust up or down next time if you feel like it.

 

I would go Dingemans myself, but I usually pick European specialty grains over North American.

 

I just bottled my beer with Liberty Bell and the diacetyl was definitely there. I left it in primary for two weeks. Pretty disappointed, as this is the first real fermentation flaw I've had since I started watching my temps.

How long did it take to clean up after itself for you? Did it clean up in the primary, secondary, bottle, or keg?

 

I left it in primary at highish temps and it cleaned up in about 2 more weeks. Adding some active yeast will help, if that doesn't take care of it. Avoid pulling it off the yeast, as some of them are active and helping.

 

Oops. I bottled it already. I didn't notice the diacetyl until I added the priming sugar and had the beer in the bottling bucket.

Hopefully the fermentation in the bottle helps clear it up a little bit. Wish I had seen your post a few weeks ago so I wouldn't have used that yeast. Never again. At least I only committed half a batch to M36.

 

I didn't read carefully. Since it is already off the yeast and there really isn't an opportunity to add more, yes, hopefully the yeast that are busy carbonating the bottles will clean up the diacetyl. I think the chances are pretty good. I never had diacetyl issues until I started kegging. This may be one advantage of bottling over kegging. If the first bottles you taste have diacetyl, warm up the remaining bottles to 70F or so and wait a few weeks, sampling a bottle every so often to evaluate.

 

Reading "How to Brew" would give you some contextual background against which to ask yourself some (but not all) of the questions you're asking the forum. For the rest, it would give you a better foundation upon which to understand the answers.

 

You can Mash Vienna, therefore you can Minimash Vienna. The only difference is the size of the mash. Vienna has the enzymes to convert its own starches to sugars/dextrins, so you don't necessarily need another base malt to mash/minimash along with it.

But Vienna shouldn't be simply "steeped" unless the steeping conditions also happen to be mash conditions.