Author Topic: Hiding Diacetyl via Dry Hopping  (Read 723 times)

Offline hoptomation

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Hiding Diacetyl via Dry Hopping
« on: September 23, 2010, 04:41:53 PM »
I have an american premium lager that ended up with a stronger than I care for diacetyl off-flavor.  Anyone ever try masking diacetyl with a late addition dry hopping in the keg?  I've got amarillo, cascade, chinook, tettnang, or willamette to choose from - any recommendations?
Cheers - Luke

Offline hopfenundmalz

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Re: Hiding Diacetyl via Dry Hopping
« Reply #1 on: September 23, 2010, 04:44:51 PM »
Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.
Jeff Rankert
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Offline chezteth

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Re: Hiding Diacetyl via Dry Hopping
« Reply #2 on: September 23, 2010, 07:07:01 PM »
Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.

+1  I have to agree.  If you try to use dry hopping to cover up the diacetyl I would be inclined to believe you would end up with hoppy, butter flavored beer.  Just my $0.02

Offline tschmidlin

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Re: Hiding Diacetyl via Dry Hopping
« Reply #3 on: September 23, 2010, 10:48:43 PM »
I'm with the other two, it's the best way to get rid of diacetyl.  Warm it up, pitch an actively fermenting stater, and let it sit for a few days.
Tom Schmidlin

Offline hoptomation

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Re: Hiding Diacetyl via Dry Hopping
« Reply #4 on: September 24, 2010, 05:45:52 AM »
Thanks for the input all.  I'll give it a try!
Cheers - Luke

Offline bonjour

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Re: Hiding Diacetyl via Dry Hopping
« Reply #5 on: September 24, 2010, 05:46:22 AM »
Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.
again, the right fix.  
Fred Bonjour
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