Great debate NRB tertiary study vs industrial training and experience. Although I doubt our repartee is of little benefit to the initial thread. The perfect opportunity for me to ask some questions and have some grey areas cleaned up for by own interest. So as not to waste bandwidth and hijack the thread you can PM me.
I had believed that diacetyl was only produced by the ester Acetolactate when oxygen or high temp conditions where present, and that phase 4-6 cells re-absorbed this. Also that a Diacetyl rest only required about three days once fermentation had ceased. And that this was only required when fermentation temps were above yeast strain medians. I have done a number of diacetyl tests on my beers and never found a trace of butteryness so haven't bothered (ales only) with leaving on the yeast cake for d-scrubbing. Look forward to your comments.
I had believed that diacetyl was only produced by the ester Acetolactate when oxygen or high temp conditions where present, and that phase 4-6 cells re-absorbed this. Also that a Diacetyl rest only required about three days once fermentation had ceased. And that this was only required when fermentation temps were above yeast strain medians. I have done a number of diacetyl tests on my beers and never found a trace of butteryness so haven't bothered (ales only) with leaving on the yeast cake for d-scrubbing. Look forward to your comments.
