[HoosierBrew]

I have lab specs on PU it's wicked high in diacetyl.  A lot of German beers use it as a nuance as well.


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I picked up some fairly fresh PU in cans a couple days ago. Great hop character, obviously no green bottle lightstruck degradation, but diacetyl through the roof. More than I've noticed in PU probably ever. Really distracting this time.

[majorvices]

I have lab specs on PU it's wicked high in diacetyl.  A lot of German beers use it as a nuance as well.


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I picked up some fairly fresh PU in cans a couple days ago. Great hop character, obviously no green bottle lightstruck degradation, but diacetyl through the roof. More than I've noticed in PU probably ever. Really distracting this time.

Last time I drank a PU it was draft and I thought I was making a "safe choice". I couldn't finish the glass.

[802Chris]

I use the equivalent of 34/70 (Wyeast liquid) weekly (sopmetimes pitching this strain several times a week) and every once in a while I will pick up diacetyl, but it is very rare. I have never, ever picked up any diacetyl from a first gen dry yeast pitch of 34/70.

One question: do you think it is possible you picked up and oxygen after fermenttaion, like from an unpurged keg or something? I had a batch of helles recently that tastes spot on on draft but will pick up diacetyl very quickly once filled in a growler. Literally less than 24 hours.

Thank you for the great info. The oxygenation is a very good thought, I will definitely go through my mental checklist and be very careful next batch. I plan on replicating this brew again with better temps and times to see if that helps as well. I also plan on taking another gravity sample in a few days, just to rule out infection, although I think it has more to do with my fermentation schedule than anything else.

As a side note I poured one of these last night off draft after drinking a commercial pilsner and I had to pour the draft glass out. The flavor stands WAY out when compared to a clean example. Unfortunately the keg will probably face the same fate when my pipeline catches up...

[The Beerery]

I have also experienced the tastes good on draft.  Butterbeer on growler fill.


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[pkrone]

I used 34/70 for several lagers until I discovered s-23.   I've had much better results with S-23:   more neutral flavor, no diacetyl, better attenuation.   Plus I've used it for 6 generations re-pitching with great results.