Re: Diacetyl - mba

19 Mar 2003

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"
&lt;bcromer(a)pressenter.com&gt; 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
________________________________________________________________
Sign Up for Juno Platinum Internet Access Today
Only $9.95 per month!
Visit www.juno.com