Goose
0 Warning Points
- Joined
- 6/7/05
- Messages
- 638
- Reaction score
- 147
Apologies for yet another diacetyl question.
I brewed up 2 kegs of lager, pretty much identical processes, had the luxury of being able to lager them in a keg (carbonated) for 4 months +. One was absolutely magnificent, but the other other had a distinct diacetyl taste, but otherwise faultless. I am confident there is no infection, so unsure what was the cause, though it is possible that the pitching temperature was a little too high for the second brew.
Nonetheless, have tried warming the beer to 20 deg C for 3 days but to no avail. The reason this didn't work is likely because there is no residual or active yeast remaining in the brew. I have read I could try pitching some active krausen or a yeast starter into the keg bit loathed to try that since beer is sparkiling clear after so many months of lagering.
I have heard that bubbling CO2 through the beer can do the trick. To do this I was thinging maybe injecting CO2 at 2-3 psi through the liquid outlet and releasing the gas out the safety valve. I dread to think what foamining issues I may end up with and no idea for how long I'll need to do this.
Does anybody have any experience bubbling CO2 to remove diacetly ? I am curious as to the mechanism of this as did not realise diacetly could enter the gas phase so readily (???) ...
I brewed up 2 kegs of lager, pretty much identical processes, had the luxury of being able to lager them in a keg (carbonated) for 4 months +. One was absolutely magnificent, but the other other had a distinct diacetyl taste, but otherwise faultless. I am confident there is no infection, so unsure what was the cause, though it is possible that the pitching temperature was a little too high for the second brew.
Nonetheless, have tried warming the beer to 20 deg C for 3 days but to no avail. The reason this didn't work is likely because there is no residual or active yeast remaining in the brew. I have read I could try pitching some active krausen or a yeast starter into the keg bit loathed to try that since beer is sparkiling clear after so many months of lagering.
I have heard that bubbling CO2 through the beer can do the trick. To do this I was thinging maybe injecting CO2 at 2-3 psi through the liquid outlet and releasing the gas out the safety valve. I dread to think what foamining issues I may end up with and no idea for how long I'll need to do this.
Does anybody have any experience bubbling CO2 to remove diacetly ? I am curious as to the mechanism of this as did not realise diacetly could enter the gas phase so readily (???) ...