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Author Topic: diacetyl in lagers  (Read 3975 times)

Offline denny

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Re: diacetyl in lagers
« Reply #15 on: January 28, 2016, 02:31:49 pm »
There is a fix for diacetyl. You can make a starter 10% the size of your batch and pitch it into your current beer. Let that ferment out and the new yeast will absorb the diacetyl.

Of course, this will through off your hops a bit but if the beer is undrinkable it's an option.

Yep, it's called "krausening" and it works well.  Pitch when it's actively fermenting.
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Offline ajk

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Re: diacetyl in lagers
« Reply #16 on: January 28, 2016, 07:56:14 pm »
Supposedly, palates vary wildly in ability to taste diacetyl. I've met many a judge who say they can't perceive it. You could be in that camp.

As far as fixing it, simply sprinkling US-05 directly onto the beer works better for me than kräusening. I'm not sure why.

Offline Iliff Ave

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Re: diacetyl in lagers
« Reply #17 on: January 28, 2016, 09:01:37 pm »
I am not sure if transferring this out of the keg and adding more yeast is in the cards. I already added additional yeast in attempt to drop the FG more. I had a sample earlier tonight and I get strong toffee/butterscotch but no artificial butter. I will try to test for it soon by heating a covered sample.
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Offline brewinhard

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Re: diacetyl in lagers
« Reply #18 on: January 29, 2016, 03:16:05 pm »
If you want practice tasting diacetyl in a lager, RedHook Pilsner is the biggest D-bomb I've ever had. I get it in most of their beers, but the Pilsner is the worst offender of them all.

How is the even acceptable in ANY commercial brewery?

Offline ynotbrusum

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Re: diacetyl in lagers
« Reply #19 on: January 29, 2016, 04:04:41 pm »
If you want practice tasting diacetyl in a lager, RedHook Pilsner is the biggest D-bomb I've ever had. I get it in most of their beers, but the Pilsner is the worst offender of them all.

How is the even acceptable in ANY commercial brewery?

It is common in Czech Pilsners - the Czech lager strains develop it even after an extended D-rest.  So, it is part of the expected flavor profile.  A few ale styles permit it under BJCP styleguidelines, but even then it is typically not desirable.
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Offline Wort-H.O.G.

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Re: diacetyl in lagers
« Reply #20 on: January 29, 2016, 05:21:26 pm »
If you want practice tasting diacetyl in a lager, RedHook Pilsner is the biggest D-bomb I've ever had. I get it in most of their beers, but the Pilsner is the worst offender of them all.

How is the even acceptable in ANY commercial brewery?

It is common in Czech Pilsners - the Czech lager strains develop it even after an extended D-rest.  So, it is part of the expected flavor profile.  A few ale styles permit it under BJCP styleguidelines, but even then it is typically not desirable.

yep , and the germans consider D  a flaw..not acceptable, period end of story.
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Offline hopfenundmalz

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Re: diacetyl in lagers
« Reply #21 on: January 29, 2016, 06:46:19 pm »
One can ask how phenolics a certain undesirable esters are allowed in any beer. Clove and banana!

Some people even like those. :)
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Offline Wort-H.O.G.

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diacetyl in lagers
« Reply #22 on: January 29, 2016, 07:12:24 pm »
Every German knows clove and banana are desirable....just like they know diacetyl is bad . It's culture driven.


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« Last Edit: January 29, 2016, 07:14:46 pm by Wort-H.O.G. »
Ken- Chagrin Falls, OH
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Offline hopfenundmalz

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Re: diacetyl in lagers
« Reply #23 on: January 29, 2016, 07:16:14 pm »
The German Hefes almost disappeared, but now have made a comeback, primarily in Bayern.

Berliner Weiss is hard to find in Berlin. They aren't into sours.
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Offline Wort-H.O.G.

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diacetyl in lagers
« Reply #24 on: January 29, 2016, 07:56:50 pm »
The German Hefes almost disappeared, but now have made a comeback, primarily in Bayern.

Berliner Weiss is hard to find in Berlin. They aren't into sours.

When I lived there in 90's Hefeweizen was strong and prevalent. Agree on sours....I'm also not a big fan so understand.


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Ken- Chagrin Falls, OH
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Offline theoman

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Re: diacetyl in lagers
« Reply #25 on: February 01, 2016, 01:43:34 am »
Every German knows clove and banana are desirable....just like they know diacetyl is bad . It's culture driven.


If that statement is true, it would then imply that a large number of German brewers are knowingly selling bad beer.

Offline Wort-H.O.G.

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Re: diacetyl in lagers
« Reply #26 on: February 01, 2016, 04:37:12 am »
Every German knows clove and banana are desirable....just like they know diacetyl is bad . It's culture driven.


If that statement is true, it would then imply that a large number of German brewers are knowingly selling bad beer.

allow me to close the window a little to remove implication....Generally speaking, historically IME diacetyl is not something German brewers consider favorable in their lagers. IME, I've seen diacetyl either being acceptable, desirable, or ignored in lagers in european countries and USA-not in German Lagers. Are there some in Germany-I'm sure someone has had one.
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Offline theoman

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Re: diacetyl in lagers
« Reply #27 on: February 03, 2016, 12:44:07 am »
There are most definitely lagers with diacetyl in Germany. Plenty. More so in the smaller and newer breweries, but it exists the more established ones. My experience is more in the east (Berlin to Bamberg). Germany is a big country and I wouldn't be surprised if some areas are more accepting of diacetyl than others.

Offline swampale

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Re: diacetyl in lagers
« Reply #28 on: February 03, 2016, 04:53:30 am »
I brew a lot of Pilsners and diacetyl is not acceptable at all. I have had a few lagers from Craft breweries here in Ontario that had diacetyl. I do get it the odd time, but mostly it is absent. Diacetyl from professional breweries? Unacceptable. I do use the Brylosophy method when I make lagers and it seems to work for me.

Offline Wort-H.O.G.

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Re: diacetyl in lagers
« Reply #29 on: February 03, 2016, 06:05:48 am »
For sure some breweries either intend it or accept it that it's there....no matter what country.

AFAIC, diacetyl is the equivalent of cilantro for me....if I taste it I'm out.


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest