Lando
Well-Known Member
I have recently brewed several all, or almost all, pilsner malt beers in different styles and with different yeasts. I am picking up a flavor that may be diacetyl, but it doesn't come across with a buttery nose.... its more of an oil slick on the tounge feeling. I'm not sure how else to describe the taste and feel.
Is pilsner known to contribute or produce diacetyl when mashed?
I have experinced diacetyl with Ringwood yeast which is known for diacetyl production, but i am getting the same flavors in my regular IPA, pale and kolsch. They all seem to have that taste I was getting with Ringwood and that is one reason I think it is likely diacetyl.
Just trying to nail down what this could be. I would post the recipes, but the only common element in my brewing with these beers is the pilsner malt, water, star san foam in the kegs and the one flavor that is present in all of them.
Thanks for the input.
Is pilsner known to contribute or produce diacetyl when mashed?
I have experinced diacetyl with Ringwood yeast which is known for diacetyl production, but i am getting the same flavors in my regular IPA, pale and kolsch. They all seem to have that taste I was getting with Ringwood and that is one reason I think it is likely diacetyl.
Just trying to nail down what this could be. I would post the recipes, but the only common element in my brewing with these beers is the pilsner malt, water, star san foam in the kegs and the one flavor that is present in all of them.
Thanks for the input.