Diacetyl Ring?

[mike_hifi]

Something I've never seen before happened today - making a JS Amber clone for my wife, using US-05 yeast. Has been brewing happily at 19deg and in fermenter for nearly two weeks. To give it a bit of a diacetyl rest 'boost' I upped the temp to 22deg 36 hours ago.
When I went to bottle this afternoon, it looked like it was back in krausen stage again! I had checked gravity a couple of days ago and then again when I saw the head on the beer - pretty steady at about 1012.

There is a ring around the top that is seriously waxy, much more than usual.

Eevrything smells (and tastes) OK - any ideas?

Mike

[aurelius121ad]

Liquids hold less CO2 as they cool. My guess would be the raise in temp pushed CO2 out of the beer giving it a head of krausen. Just a guess though, I could be mistaken.

[warra48]

Liquids hold less CO2 as they cool. My guess would be the raise in temp pushed CO2 out of the beer giving it a head of krausen. Just a guess though, I could be mistaken.

With all due respect, and correct me if I'm wrong, I think liquids hold more CO² as they cool.
So, by raising the temperature, you do two things:
1. Release some of the CO² in suspension
2. Make the yeast happy by warming them a few degrees, so they get back on the job to finish the last few degrees of fermentation.

[aurelius121ad]

Liquids hold less CO2 as they cool. My guess would be the raise in temp pushed CO2 out of the beer giving it a head of krausen. Just a guess though, I could be mistaken.

With all due respect, and correct me if I'm wrong, I think liquids hold more CO² as they cool.
So, by raising the temperature, you do two things:
1. Release some of the CO² in suspension
2. Make the yeast happy by warming them a few degrees, so they get back on the job to finish the last few degrees of fermentation.

Yeah, thats what I meant. Despite getting my science mixed up at least I knew the warming of his fermenting brew would cause the release of more CO2!

[warra48]

Yeah, thats what I meant.

I knew that's what you meant. It's all good.

[Tipsy]

Yeah, thats what I meant.

I knew that's what you meant. It's all good.

I knew that you knew that that's what he meant.

[mike_hifi]

Thanks for the replies - have bottled anyway so will see how it turns out. Was abit tricky not getting the head sucked in while racking off though!

Extra thick ring around the top still a mystery though ....

Cheers,

Mike

[warra48]

Yeah, thats what I meant.

I knew that's what you meant. It's all good.

I knew that you knew that that's what he meant.

You wouldn't happen to be Maxwell Smart by any chance ????
And don't tell me the answer, as my secret identity is Siegfried from KAOS.

[rwh]

Extra thick ring around the top still a mystery though ....

I find that's normally hop-related debris. Sticky stuff. Happens to me all the time, because I usually can't be stuffed straining the hops out after the boil.

[mike_hifi]

That could be it, although I never strain hops out either. Was dry-hopping (in primary, not ideal I know) with a tea-bag. Who knows ...