Getting rid of Diacetyl
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mysterio
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Barley Water
- Under the Table
- Posts: 1429
- Joined: Tue May 22, 2007 8:35 pm
- Location: Dallas, Texas
I'm with you there Johnnyv. I made a London Pride a few months ago and had a pretty good load of diacetyl in it also. As I recall, I was in a big rush at the time to get it into the keg so I am sure that if I took my time, it would not have had nearly as much. I can not remember ever having that happen to me before but to tell you the truth, I rather liked it that way. The Fullers strain is known to throw diacetyl anyway and at reasonable levels, it makes the beer more interesting and also makes the beer taste bigger than it really is (which is not a bad thing). In another month or so, I will be doing the London Pride beer again so I will get a chance to see what happens. The biggest problem I see with a little diacetyl is that if you enter a beer in a competition with that taste, most judges will hammer you although I think it should be considered acceptable in British beers in moderation. My attitude though is "to hell with them", if they don't like it, I will just drink it all myself. 
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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stevezx7r
Hi guys, I didn't post my final tasting notes on this beer (my first AG, a Black Sheep style clone) but the end result was that it didn't have diacetyl after all 
The butterscotch taste was (I assume) down to using Golding hops and the beer being green still. Sadly the beer ended up down the drain anyway due to oxidation when trying a pint - air got pulled through the tap which ruined the lot 
Re. the lager, fairly dry, cidery taste due to using plain T+L sugar. Not a one to recommend unless you want to make cheap, strong lager. That was one of the last of my kit brews so I wasn't bothered too much about the end result.
The butterscotch taste was (I assume) down to using Golding hops and the beer being green still. Sadly the beer ended up down the drain anyway due to oxidation when trying a pint - air got pulled through the tap which ruined the lot Re. the lager, fairly dry, cidery taste due to using plain T+L sugar. Not a one to recommend unless you want to make cheap, strong lager. That was one of the last of my kit brews so I wasn't bothered too much about the end result.
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jonnyv
Thanks for the reply - it's clear I still need to learn a little patience with my brewing 
I recently brewed my first AG lager - fortunately the outside temperature was perfect for the lager yeast I used and I insulated the FV with an old throw and put it inside my boiler for double insulation. It's worked out really well, fermented in two weeks and no signs of diacetyl.
I'm now leaving it to lager in the fridge at close to zero degrees for four-five weeks - then it'll go into a corni for serving. Luckily I have other things to drink so can forget about this one for a while
I recently brewed my first AG lager - fortunately the outside temperature was perfect for the lager yeast I used and I insulated the FV with an old throw and put it inside my boiler for double insulation. It's worked out really well, fermented in two weeks and no signs of diacetyl.
I'm now leaving it to lager in the fridge at close to zero degrees for four-five weeks - then it'll go into a corni for serving. Luckily I have other things to drink so can forget about this one for a while