Diacetyl In Your Beer

[lespaul]

was fermenting at 17... then heated it up to 21-22 for a couple of days
not diacetyl?

 

[mika]

Would have thought that would of done it, though 6 above ferment temp is recommended. You didn't filter it to clear it up, or anything like that to remove the yeast before you discovered the diacetyl type flavour ?

 

[mika]

Quick after thought, another source of diacetyl is a Pedio infection, which would persist and not be re-absorbed. Not sure how quickly the pedio produces diaceytl though.

 

[lespaul]

so should the diacetyl get worse over time?

 

[mika]

If it was due to a Pedio infection, yes, up to a point before it starts going all sour on you as the Pedio converts the Diacetyl into whatever chemical is responsible for the sour (don't think it's pure lactic with Pedio, but don't know enough to be sure)