Diacetyl

[tangent]

I guess that is one big plus for bottle conditioning.
I generally aim for around the 6%alc mark with lots of complex sugars, so I bulk prime on the light side and generally age everything for at least 8 months. Sometimes I've tried beers at 12 months and liked them a lot better after 18 or 24 months.
Actually, same goes for the lower alc% lagers.
Diacetyl must be a bit of a bugger for keggers eh?

 

[OCC]

hey tangent how do ya keep beers that long,i just can't keep my beers longer than 3 months, your a better man than me !!!! :chug:

 

[big d]

i was thinking the same thing occ.tangent must have some great will power.

 

[Kai]

Hi TDA,

Not with 1056, but for a while the coopers bottle yeast was giving me a fair bit of diacetyl in my bottles while they were still a couple weeks old. They always faded, but it was pretty damned strong while it was there. Just ask tdh about my alt

 

[tangent]

Not will power, plenty of bottles!
And a shed I refer to as the Beer Library.
Also Coopers provide a portion of my beer diet when I get a serious case of C.B.F.'d or nothing else will satisfy me.
Also, I learned to do it with red wine and tasted the benefits!