Diacetyl In Your Beer

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What do think of diacetyl as a flavour in beer?

  • Love it - Mmmmm Butterscotch beer

    Votes: 0 0.0%
  • Good for a change or a distinctive flavour

    Votes: 0 0.0%
  • Okay where BJCP style guidelines permit

    Votes: 0 0.0%
  • I'm happy if it's present in certain beers (please specify)

    Votes: 0 0.0%
  • If I hold my nose I can just get it down

    Votes: 0 0.0%
  • Hate it - Undrinkable under any circumstances

    Votes: 0 0.0%
  • Diacetyl? - I wouldn't know it if I fell over it

    Votes: 0 0.0%

  • Total voters
    0
was fermenting at 17... then heated it up to 21-22 for a couple of days
not diacetyl?
 
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 ?
 
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.
 
so should the diacetyl get worse over time?
 
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)
 

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