19 Mar
2003
19 Mar
'03
8:54 a.m.
Krausen it. If you add some freshly fermenting wort with active yeast,
the yeast may reabsorb the diacetyl
On Wed, 19 Mar 2003 08:50:23 -0600 "Robert B. Cromer"
<bcromer(a)pressenter.com> writes:
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
David Berg
Head Brewer, Bandana Brewery
President, Minnesota Craft Brewer's Guild
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