19 Mar
2003
19 Mar
'03
8:43 a.m.
Help! I kegged 5 gallons of Check Pils yesterday and it had a large
diacetyl aroma/flavor. I brewed it six weeks ago. I was out of town and
did not accomplish a diacetyl rest until 10 days after pitching the yeast
(White Labs Bo Pils). I rack it without tasting it after a rest at 65 F
for two days. It lagered for four weeks. Is there anything I can do now
to reduce the diacetyl? Bob