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General Category => Kegging and Bottling => Topic started by: beerstache on January 20, 2013, 10:30:43 PM

Title: Added yeast at bottling/Now Diacetyl present
Post by: beerstache on January 20, 2013, 10:30:43 PM
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.
Title: Re: Added yeast at bottling/Now Diacetyl present
Post by: garc_mall on January 20, 2013, 11:03:27 PM
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.
Title: Re: Added yeast at bottling/Now Diacetyl present
Post by: dmtaylor on January 21, 2013, 02:15:03 AM
I agree with garc_mall.  Diacetyl is usually 100% gone in about 3 to 4 weeks.  Don't worry.
Title: Re: Added yeast at bottling/Now Diacetyl present
Post by: beersk on January 24, 2013, 04:04:31 PM
I agree with garc_mall.  Diacetyl is usually 100% gone in about 3 to 4 weeks.  Don't worry.
Unless it's an infection, in which case, it'll only get worse.  But I'm doubting that's the case here.
Title: Re: Added yeast at bottling/Now Diacetyl present
Post by: tom on January 24, 2013, 05:44:19 PM
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.
Title: Re: Added yeast at bottling/Now Diacetyl present
Post by: hopfenundmalz on January 24, 2013, 08:17:51 PM
You can also get Diacetyl if you introduce too much air at bottling and have the D precursor.
Title: Re: Added yeast at bottling/Now Diacetyl present
Post by: beersk on January 24, 2013, 09:53:10 PM
You can also get Diacetyl if you introduce too much air at bottling and have the D precursor.
I believe I have experienced this before with kegging...and it just gets worse.  Hard to point to Pediococcus infection because there was no sour taste accompanying it.
Title: Re: Added yeast at bottling/Now Diacetyl present
Post by: beerstache on January 24, 2013, 10:35:25 PM
I tried another bottle last night and the D flavor is lessening, much more subtle, so I think another week or two of conditioning will do the trick.  I can actually taste the malt and hops now that it's subsiding.
Thanks for all the advice/comments, much appreciated!
Title: Re: Added yeast at bottling/Now Diacetyl present
Post by: Kaiser on January 25, 2013, 03:35:09 PM
yes, you can get Diacetyl through bottle conditioning. Happened to me on one occasion when I used Kraeusen. But as others wrote, it will be gone with time.

Possibly the dry yeast found enough nutrients to grow a little. You don't tend to get diacetyl if you use the beer's yeast and just add sugar. Since the yeast won't have the nutrients for growth. It only has nutrients for creating alcohol and CO<sub>2</sub>

Kai