[ynotbrusum]

I can't taste Diacetyl in beer but can detect it when I get a slick sensation in my mouth and teeth.

My palate is pretty blind to diacetyl as well.  I have also trained myself to look for slickness in the beer and then re-evaluate.  One of my brewing buddies can detect diacetyl at extremely low levels that I cannot perceive and we discuss this a lot when we are tasting or judging beers.

To add to this, there was an excellent presentation at this year's HBC about diacetyl in beer.  The presenter passed around two of the same beers, one that was clean and one that had a small amount of diacetyl in it.  It was amazing that I was able to detect the buttery note in the one with diacetyl especially at the low level he said was in the beer.  Maybe my palate has changed a bit??

  Maybe some confirmation bias?  I know that the power of persuasion is great...I tend to lean toward a younger judge's palate over my own at times, because my palate is getting way too old to rely upon.

In some cases, you're probably right.  But I remember judging with a younger judge at a competition where the diacetyl screamed at him in a beer and I could not perceive it at all.  I think training my palate to better perceive this has helped. If I get slickness on my teeth, it is probably there and I go looking deeper for it.  Doesn't always work but it has helped.

  yep, me too.

[erockrph]

I am pretty sensitive to diacetyl, and I did get it from 34/70 the second time I used it. It was on a Dunkel that I rushed and kegged early. Nowadays I ferment it warm (60-64F, sometimes under pressure,  sometimes not), and I've never had a problem since.

[Homebrew_kev]

I've used 34/70 pretty extensively and it does produce diacetyl. If you don't want that, then be sure to give it a good d-rest.

Also, it produces a lot of acetaldehyde. It'll give your lager a nice fruit kick.

[denny]

I've used 34/70 pretty extensively and it does produce diacetyl. If you don't want that, then be sure to give it a good d-rest.

Also, it produces a lot of acetaldehyde. It'll give your lager a nice fruit kick.

Never had either from 34/70. I don't think it's a given it will happen.

[BrewBama]

Try some enzyme that reduces diacetyl.

Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing diacetyl production.

[denny]

Try some enzyme that reduces diacetyl.

Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing diacetyl production.

Or you can follow proper brewing practices

[Cliffs]

theres a reason 34/70 is so widely used. Its a wonderfully well behaved and user friendly yeast. I've never gotten big diacetyl from it

[BrewBama]

Try some enzyme that reduces diacetyl.

Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing diacetyl production.

Or you can follow proper brewing practices

theres a reason 34/70 is so widely used. Its a wonderfully well behaved and user friendly yeast. I've never gotten big diacetyl from it

I agree with both.  I’ve not had an issue with it either.  Maybe because I simply raise the temp at the end of fermentation.

I simply offer the enzyme idea as a potential solution for those who are concerned or are having issues.

[Homebrew_kev]

Or you can follow proper brewing practices

That's rude

[denny]

Or you can follow proper brewing practices

That's rude

Possibly you misunderstood. I was not disparaging anyone.

[ynotbrusum]

It seems only a matter of time before diacetyl is engineered out of brewer yeast strains - see; e.g. Omega Yeast’s DKO for DIPA OYL 436.

[hopfenundmalz]

Try some enzyme that reduces diacetyl.

Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing diacetyl production.

On a Podcast I heard it was expensive. Is it available yet to homebrewers?

[tommymorris]

Try some enzyme that reduces diacetyl.

Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing diacetyl production.

On a Podcast I heard it was expensive. Is it available yet to homebrewers?

It’s available from morebeer.

https://www.morebeer.com/products/cellarscience-aldc-enzyme.html

[hopfenundmalz]

Try some enzyme that reduces diacetyl.

Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing diacetyl production.

On a Podcast I heard it was expensive. Is it available yet to homebrewers?

It’s available from morebeer.

https://www.morebeer.com/products/cellarscience-aldc-enzyme.html

That confirm that it is spendy.

[tommymorris]

Try some enzyme that reduces diacetyl.

Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing diacetyl production.

On a Podcast I heard it was expensive. Is it available yet to homebrewers?

It’s available from morebeer.

https://www.morebeer.com/products/cellarscience-aldc-enzyme.html

That confirm that it is spendy.

I found the reviews for that product interesting. I guess they must dry hop in a different league. I have never gotten diacetyl from dry hopping with pellets. Of course, I don’t dry hop that much and not with huge quantities either.