Two flavours
1, DMS (dimethyl sulphide). (sweet corn,cooked vegies taste)
Formed from a malt derived precursor during wort production (especially extract beers).
Desirable in some lager style beers.
2, Diacetyl (2,3-butanedione) (butterscotch,butter,milky tastes)
An off flavour in pale beers can be a good flavour in some darker beers stouts etc.
Formed in beer from a precursor produced by yeast during fermentation.
Can be formed by bacteria when hygene is not up to scratch.
A good strong boil will rid the beer of DMS
A good strong fermentation will rid your beer of diacetyl (even in lagers)
Some people do rests but this justs speeds up lagering with positive and negative outcomes.
The types of yeast I use are
http://www.whitelabs.com (my personal fav) Avail in aust from www.esb.net.au
http://www.wyeastlab.com/ avail from the oceanbrewing co in nsw
I'll have to find the contact for Ocean brewing co .
Seriously "liquid yeasts perform/taste better and are worth every cent if you reuse them for 5-6 brews.
I prefer whitelabs yeasts because they come in a "pet" test tube which can be reused and the cell count is higher . (pitchable amount)
wyeast come in a smack pack and you really do need to make a starter with this method.
I make starters anyway.
Wyeast sell the "budvar2000 H strain" This is supposed to be the Pilsner Urquell strain.
I've used this one and i reckon it is (i love this yeast)
Regarding making the liquid yeast starters here is my method.
Making Starters,
1, keep some boiled wort from each brew say 500ml-1 ltr in bottles in fridge
Or
2, Add 200g of dme to 2ltrs of boiling water sg 1020. Cool and pitch yeast.
I use sanitised 3lt coke bottles with a bung and air lock in the top for starter bottles.
I also have a mix of yeast nutrients which i add containing, multivitamins.diamonium phosphate,dried yeast hulls ( 1x packet of dried yeast).
I add these in small quantities to the starter wort at the boiling stage.
These act as food for the yeast and ensure healthy growth.
You have to be careful with the vitamins that they don't contain preservatives or too many acids etc. Trace elements should contain vit b1,b6,b12 zinc,magnesium,ascorbic acid(vit c) etc.
About 2-3g is heaps for a starter .
A smear of vegemite (essentially a multi vitamin/yeast extract) doesn't hurt either 1-2g
check out http://www.howtobrew.com for more info on yeast nutrients.
Cheers
SiMo
Lines in red added by fiscus - merged 4 threads into one - makes for easy reading!
1, DMS (dimethyl sulphide). (sweet corn,cooked vegies taste)
Formed from a malt derived precursor during wort production (especially extract beers).
Desirable in some lager style beers.
2, Diacetyl (2,3-butanedione) (butterscotch,butter,milky tastes)
An off flavour in pale beers can be a good flavour in some darker beers stouts etc.
Formed in beer from a precursor produced by yeast during fermentation.
Can be formed by bacteria when hygene is not up to scratch.
A good strong boil will rid the beer of DMS
A good strong fermentation will rid your beer of diacetyl (even in lagers)
Some people do rests but this justs speeds up lagering with positive and negative outcomes.
The types of yeast I use are
http://www.whitelabs.com (my personal fav) Avail in aust from www.esb.net.au
http://www.wyeastlab.com/ avail from the oceanbrewing co in nsw
I'll have to find the contact for Ocean brewing co .
Seriously "liquid yeasts perform/taste better and are worth every cent if you reuse them for 5-6 brews.
I prefer whitelabs yeasts because they come in a "pet" test tube which can be reused and the cell count is higher . (pitchable amount)
wyeast come in a smack pack and you really do need to make a starter with this method.
I make starters anyway.
Wyeast sell the "budvar2000 H strain" This is supposed to be the Pilsner Urquell strain.
I've used this one and i reckon it is (i love this yeast)
Regarding making the liquid yeast starters here is my method.
Making Starters,
1, keep some boiled wort from each brew say 500ml-1 ltr in bottles in fridge
Or
2, Add 200g of dme to 2ltrs of boiling water sg 1020. Cool and pitch yeast.
I use sanitised 3lt coke bottles with a bung and air lock in the top for starter bottles.
I also have a mix of yeast nutrients which i add containing, multivitamins.diamonium phosphate,dried yeast hulls ( 1x packet of dried yeast).
I add these in small quantities to the starter wort at the boiling stage.
These act as food for the yeast and ensure healthy growth.
You have to be careful with the vitamins that they don't contain preservatives or too many acids etc. Trace elements should contain vit b1,b6,b12 zinc,magnesium,ascorbic acid(vit c) etc.
About 2-3g is heaps for a starter .
A smear of vegemite (essentially a multi vitamin/yeast extract) doesn't hurt either 1-2g
check out http://www.howtobrew.com for more info on yeast nutrients.
Cheers
SiMo
Lines in red added by fiscus - merged 4 threads into one - makes for easy reading!