Author Topic: Diacetyl Blindness  (Read 3079 times)

Online majorvices

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Re: Diacetyl Blindness
« Reply #15 on: August 25, 2012, 05:48:08 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.
Keith Y.

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Offline beerprof

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Re: Diacetyl Blindness
« Reply #16 on: August 26, 2012, 05:37:24 PM »
anything from Middle Ages screams diacetyl.
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Online tschmidlin

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Re: Diacetyl Blindness
« Reply #17 on: August 27, 2012, 04:30:52 PM »
anything from Middle Ages screams diacetyl.
I doubt the people did ;)
Tom Schmidlin