diacetyl

[DRB]

Read this a few times,can somebody tell me what it means

[Seveneer]

Read this a few times,can somebody tell me what it means

Err what what means? What diacetyl is?

/Phil.

[DRB]

Thats about right.

[mysterio]

It's a compound which is regarded as an off flavour in beer. Tastes very much like buttered popcorn. I had it once in a lager after leaving it at room temps while secondary fermenting, but the flavour cleared up after a few weeks.

Heres a more detailed description:

http://www.beerme.com/diacetyl.shtml

[Seveneer]

OK, I have a book somewhere that goes into the ins and outs of what diacetyl is and how it happens but I don't really remember that.

What I think is important is that if you take the beer off the yeast cake too early it can develop a buttery, butterscotch flavour. Yeast normally eats all this up in secondary so you don't notice it but obviously if you take the beer away from the yeast too early that doesn't happen.

When I've made beers with excess diacetyl I have found that leaving it for a couple of weeks in the corny is enough for it to disappear.

I hope this helps.

/Phil.

[DRB]

Thank you,sounds like a nice tasting off flavour though.

[Vossy1]

I've had this in an IPA and it was ruddy lovely

I'd like to know how to replicate the taste in the brewing process without the diacetyl.

[Seveneer]

Believe me, this flavour is sickly to the extreme. Some beers, bitters especially, can benefit from some light diacetyl but when you get too much you'll know it.

/Phil.