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
19 Mar
19 Mar
8:49 a.m.
Bob,
Since there is still some yeast in the beer a diacetyl rest at this
point might work but I suspect it would take a long time since there
aren't a lot of yeast cells left to process the diacetyl. You might
try placing a small amount in a bottle and let it warm up for a few
days to see if it helps.
I would have expected 2 days at 65F to take care of the diacetyl before
lagering. Are you sure the diacetyl isn't an infection problem? If it
is a sanitation problem warming a saample for a few days will likely
result in even more diacetyl.
Robert B. Cromer 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
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
8298
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Robert B. Cromer -
Steve Piatz