Membership questions? Log in issues? Email info@brewersassociation.org

« previous next »
Pages: 1 [2]   Go Down

Author Topic: Diacetyl Blindness  (Read 6288 times)

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 11332
  • Polka. If its too loud you're too young.
Re: Diacetyl Blindness
« Reply #15 on: August 25, 2012, 06:48:08 am »
I am very sensitive to diacetyl. Used to be that Redhook ESB was loaded with it, but I don't know if that is the case any longer. I brewed a kolsch a couple months ago that is slightly tainted with diacetyl (it was one that I had trouble raising over 58 degrees due to my weird method of fermenting it in my cold room). I can't drink it. My wife says it is delicious.
Logged

Offline beerprof

  • 1st Kit
  • *
  • Posts: 15
  • Klugscheißer Brauerei
Re: Diacetyl Blindness
« Reply #16 on: August 26, 2012, 06:37:24 pm »
anything from Middle Ages screams diacetyl.
Logged
Chemistry, not just my job; it's a way of life...

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8198
  • Redmond, WA
Re: Diacetyl Blindness
« Reply #17 on: August 27, 2012, 05:30:52 pm »
Quote from: beerprof on August 26, 2012, 06:37:24 pm
anything from Middle Ages screams diacetyl.
I doubt the people did ;)
Logged
Tom Schmidlin
Pages: 1 [2]   Go Up
« previous next »