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Old 06-09-2011, 04:48 PM   #11
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Did you keep your bottle cold the whole week or did you let it warm up? Was the beer you submitted shipped?

If the entries warmed up and yours didn't, that could explain why there was more of a diacetyl presence at the comp. The pre-cursors were in both beers, but you bottle may not have experienced the same conditions as your entries.

-chuck

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Old 06-09-2011, 04:55 PM   #12
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You must be Italian. To me personally there can't be such a thing as 'too garlicky'. My wife gets mad at me when I make pizza and throw half a bulb of garlic in the sauce. I love it. I do smell it in my pores the next day thought, and that is a little gross.
Mostly German. But it's not like I ENJOY the taste of garlic, I just can't seem to taste it much. But I can smell it when I cut it and saute it.

I attended one of those "taste seminars" last year and the first sample they gave was Green Apple. I got that one. Pretty much missed the rest. The guy doing the whole thing thought that was pretty neat because they handed out the first one because it was usually the hardest to pick out, and they didn't want it going later when your tastes are usually overwhelmed. But it was the only one I definitely tasted.

He said to just keep trying. Even if it's just at home or at the bar with a beer. Really concentrate on the flavors. And try to hit some more sensory eval tastings until you start getting it.
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Old 06-09-2011, 05:01 PM   #13
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If you can't taste diacetyl you're lucky overall, IMO. I can't tell you how many beers, commercial and homebrew, I've disliked because of that flavor.

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Old 06-09-2011, 05:14 PM   #14
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twigboy2000 above is correct. Beer can have diacetyl precursors in it that can be converted to diacetyl as a result of oxidation. You probably picked up some oxygen at bottling.

Your beer may have had unperceivable diacetyl precursors in it when you tasted it that did not convert to diacetyl until it was put in the bottle and reached the judges.

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Old 06-09-2011, 05:34 PM   #15
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I am in a tasting panel of beer for work, and we go through the adjusted beer tastings all the time, and there are a few off flavors that I can not get at all. DMS, nope. Plastic, don't get it unless it is super concentrated. But there are others that I can pick up without a problem that others don't get so easy. I think everyone has a tollerance to certain things, and diacetyle is yours.

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Old 06-09-2011, 05:52 PM   #16
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Quote:
Originally Posted by twigboy2000 View Post
Did you keep your bottle cold the whole week or did you let it warm up? Was the beer you submitted shipped?

If the entries warmed up and yours didn't, that could explain why there was more of a diacetyl presence at the comp. The pre-cursors were in both beers, but you bottle may not have experienced the same conditions as your entries.

-chuck
I guess this could be a possibility, too. It was a local competition, so I brought them to the brewpub that was hosting while they were still cold. However, I have no idea if they put 'em in the cooler, or just threw 'em in the back of the kitchen.
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Old 06-09-2011, 07:31 PM   #17
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Try a Rolling Rock, if you don't get diacetyl in one of those at around 50F then you're a lucky man!

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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 06-09-2011, 07:32 PM   #18
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Try a Rolling Rock, if you don't get diacetyl in one of those at around 50F then you're a lucky man!
How about a Newcastle, to me all I taste is diacetyl
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Old 06-09-2011, 07:47 PM   #19
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How about a Newcastle, to me all I taste is diacetyl
Diacetyl mixed with skunkiness.
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Old 06-09-2011, 07:49 PM   #20
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How about a Newcastle, to me all I taste is diacetyl
Really? Maybe I can't taste it either
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