Bob Segar's Turn the Page would simply not be the same without that sax.
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Negative comments about my beers at brew club meeting because they are not IPAs, sours, fruit or any other molested style of brew. Comments are like: "good but not hoppy enough", "good but I like more funk." WTF is FUNK?
Feeling like an oddball, I quit going. Why can't people appreciate a good regular beer anymore?
Every time I have suspected diacetyl but wasn't sure, there was ultimately diacetyl.
I would leave the beer on the yeast and warm for another week. You can also very gently stir the yeast into suspension. That will allow more yeast cells a chance to consume the diacetyl. Be careful not to oxidize the beer though.