Diacetyl Reduction

[sinkas]

Hi all I brewed a Mild (with the 3rd running of a IIPA)
Dumped a WY1318 into it, HAd to put it into a keg yeasterday, and its diacetyl dot com,

I have primed the keg with DME and will let it naturally carbonate, do you think this will help reduce the diacetyl

 

[BottleBitch]

Yes this will work, as long as you still have a decent amount of viable yeast left in suspension, it usually takes about 2 weeks to get the diacetyl back to below taste threshold levels. We generally have Diacetyl of about 6 times flavour threshold post fermentation, this is even after ramping fermentation temps up from 10 to 14 near the end of fermentation, then slowly dropping the temp back to 10, then 4 then 0. so adding some DME and refermenting will do the job, just got to give it time.


Cheers

 

[Weizguy]

sinkas, just don't chill the keg yet and you should be OK after a few days.

I have used W1318 a few times and did not get any diacetyl that I could taste, after a reasonable time in secondary.

 

[sinkas]

Thanks for the replys, and herbstoffe, always good to get some pro insight.

I there was a market for Diacetyl and acetaldehyde, id be rich!