Author Topic: Consistent problems with Diacetyl  (Read 4304 times)

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Re: Consistent problems with Diacetyl
« Reply #15 on: July 08, 2010, 07:28:39 pm »
What type of yeast do you use? Some English yeasts produce a lot of diacetyl.

+1 - very common with many English strains. If you are getting diacetyl from WLP002 - well, yeah, the yeast is the problem. WLP001 - 'nother story.

Another thing that was not mentioned is that aeration during transferring can cause diacetyl to re-form. I can't remember exactly why this is but it can be an oxidation problem post fermentation. Or so I've been told.