Diacetyl In Ales

[Trev]

Trev,

I brew with US-05 probably on average once a week & have never had a diacetyl problem with it - I'm also very sensitive to it, so it's not as though I can't detect it. I ferment them nearly all cool at 17c, but lift to 21c once the SG drops below 1020 to finish. I guess this warming is doing the cleaning up, but on the occaisions I've missed it, I've still not had diacetyl. Maybe US-05 doesn't keep too well if not kept refridgerated & guys have old packets that are not very viable? Just seems strange that I've never had the problem.

cheers Ross

I think you've hit the nail on the head Ross. I was thinking pitching rate etc but the overall health of the yeast is obviously more important and leaving the sachet laying around to get hot - cold etc is surely going to affect vitality as well as viability.

I now remember going into HB shop a few years ago (name withheld) and was surprised to see the packets of Safale and Saflager sitting in opened boxes in direct sunlight.

Thanks,
Trev

 

[Murcluf]

G'day Murcluf - I rabbited on about late bloom diacetyl in the following post back in 2006: click here...
Cheers,
TL

Thanks TL,
A lot of info to take onboard, but I'm getting my head araound diacetyls now. The question I have now is since I have already bottled it, is there any point of raising the temp of the bottles to give a so to say very late diacetyl rest?
Cheers