Newbie question however, what does Diacetyl taste like. I moved my first lager and plisener form primary to secondary last night and it tasted liked very bad homebrew. Am hoping that a D-rest will recover it before I go back down to 3 for gelatine before kegging.
Diacetyl - Taste
- Thread starter uncyp
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Tastes, smells like butter or butterscotch. It can also manifest itself as a "slickness" on the tongue. Diacetyl is produced by yeast early in the fermentation stages, however it is later absorbed by the yeast towards the end. In moderation, it is acceptable and desirable in certain styles (English Ales and many other ales), however it is not acceptable in others (Munich Helles). I've tasted this stuff at both extremes, from the diacetyl that adds a subtle complexity and interesting nuances to the over-the-top-buttered popcorn that is downright nasty.
Wat sort of "bad" taste is it? prehaps a too high ferment temp could cause some unwanted yeasty tastes/smells??
If it's sour it's no good..
Hope this helps a bit
James
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Picture movie theatre popcorn, (diacetyl is the main ingredient in the butter flavouring they put on it)
How long has it been fermenting for? Lager yeasts make alot of foul flavours and odours in initial fermentation, not just diacetyl also sulfur (rotten egg smell) How would you describe the taste?
How long has it been fermenting for? Lager yeasts make alot of foul flavours and odours in initial fermentation, not just diacetyl also sulfur (rotten egg smell) How would you describe the taste?
My GF loves specialty popcorn salt, it's just like the yellow stuff they have at the movies. Personally I think it smells and tastes like cheesy, rotten, mouldy buttery puke.
It tastes kind of Chemically - I was using IOSAN as my sanitiser but I doubt that it is the cause. Could it be light strike in the fermenter? I am using a light globe as my heat source in the ferm fridge? I will see how it goes after a week in secondary at 12 degrees.
Nick JD
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I've often wondered why diacetyl is refered to as "butterscotch" and "buttered popcorn" both. When I walk into the movie theatre I don't think, "Mmmm, Werthers Originals."
I've never tasted buttered popcorn in my beer, but I have tasted butterscotch in some Pom PAs. Have I been tasting diacetyl? Or caramel?
I've never tasted buttered popcorn in my beer, but I have tasted butterscotch in some Pom PAs. Have I been tasting diacetyl? Or caramel?
Diacetyl taste is usually a result of rushing a beer through to bottling or kegging. I even did this with a recent Aus lager done on the lager yeast W 34/70 and only gave it 8 days in the fermenter. I had been fermenting it higher than normal - around 16 degrees - and reckoned "she'll be right".
Even after 10 days of lagering, it had a real butterscotch lolly twang which you don't want in a lager. I've taken the keg out and let it sit hot for 3 weeks, hopefully any yeast still in the keg will help to reduce it.
At this stage it wouldn't do your beer any harm to let it drift up to mid - late teens for a few days if it is diacetyl. Otherwise give it a good long conditioning before you drink it and it may clean up nicely, as most kit beers eventually do.
Even after 10 days of lagering, it had a real butterscotch lolly twang which you don't want in a lager. I've taken the keg out and let it sit hot for 3 weeks, hopefully any yeast still in the keg will help to reduce it.
At this stage it wouldn't do your beer any harm to let it drift up to mid - late teens for a few days if it is diacetyl. Otherwise give it a good long conditioning before you drink it and it may clean up nicely, as most kit beers eventually do.
bum
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I think yeast selection and management can go a long way towards doing that, uncyc. I also found that throwing a bunch of malt, spec grains and big hop additions (especially bittering) would cover it up pretty well. But that second part won't help you much with pilsners. Perhaps someone can recommend some good kits/recipes for the style.
Don't freak out though. Still early days yet, I'm sure some of it will clean up over your lagering process. And it will mellow in the bottle somewhat over time and you do get used to it so that it doesn't seems so bad after a couple mouthfuls. No reason not to assume it won't be a good beer yet. Good luck with it.
I'd say it was because not every beer has the same ingredients.
I've tasted butterscotch in sweet-malty beers and buttered toast in bready-malty beers.
I guess it may also be a possibility that different yeasts (and different yeast management of the same yeast) might contribute some other flavours that effect diacetyl perception.
Don't freak out though. Still early days yet, I'm sure some of it will clean up over your lagering process. And it will mellow in the bottle somewhat over time and you do get used to it so that it doesn't seems so bad after a couple mouthfuls. No reason not to assume it won't be a good beer yet. Good luck with it.
I'd say it was because not every beer has the same ingredients.
I've tasted butterscotch in sweet-malty beers and buttered toast in bready-malty beers.
I guess it may also be a possibility that different yeasts (and different yeast management of the same yeast) might contribute some other flavours that effect diacetyl perception.
