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Old 06-09-2011, 07:49 PM   #21
TotemWolf
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Here's something a brewer taught me that might helps you taste diacetyl.

Make a wort about 1.040 to 1.050. Keep the IBU/SG ratio down to about 0.25 to 0.3.

Get a yeast like Wyeast 1007 (German Ale) that likes it fairly cool. Spilt the yeast into 3 to 5 batches, after pitching the yeast. Ferment one at 62F, one at 70F, and one at 78F ect... After it's fermented, bottled/kegged and carbed, chill the beer and sample side by side.

It works real well. It's just takes time.

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Old 06-09-2011, 09:20 PM   #22
Denny
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Originally Posted by wyzazz View Post
Try a Rolling Rock, if you don't get diacetyl in one of those at around 50F then you're a lucky man!
DMS, yes, but diacetyl?
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