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Added yeast at bottling/Now Diacetyl present

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beerstache:
Hello All,
I bottled a BoPils a week ago and was concerned about yeast health after lagering, so I added 3 grams re-hydrated Saf lager 23.  Before bottling I didnt taste any diacetyl, now one week in, I tried a bottle to check carbonation and got a good taste of Dia.  Bottles are at room temps of around 64 to 68.
I know it's still early, but will the Diacetyl condition out in the next week or so?  Did I use too much yeast?
This is a real bummer as I hate diacetyl, especially in a pilsner.  Thanks for any reponses.

garc_mall:
Diacetyl should age out in the bottles. I would give it a week or 2 more and then try it again. I have had a bit of diacetyl in some of my beers, and it always ages out. RDWHAHB.

dmtaylor:
I agree with garc_mall.  Diacetyl is usually 100% gone in about 3 to 4 weeks.  Don't worry.

beersk:

--- Quote from: dmtaylor on January 20, 2013, 07:15:03 pm ---I agree with garc_mall.  Diacetyl is usually 100% gone in about 3 to 4 weeks.  Don't worry.

--- End quote ---
Unless it's an infection, in which case, it'll only get worse.  But I'm doubting that's the case here.

tom:
If it is from bacterial contamination there would be other off-flavors too.
I would keep it at room temperature until the diacetyl is gone, then chill.

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