Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > off flavor: diacetyl
Reply
 
LinkBack Thread Tools
Old 07-14-2012, 03:37 AM   #1
kaconga
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2012
Location: Rathdrum, Idaho
Posts: 941
Liked 133 Times on 102 Posts
Likes Given: 44

Default off flavor: diacetyl

I recently brewed an IPA with pacman and it was too hot for most of active fermentation. Now it is full of buttery diacetyl. Will this age out or am I stuck drinking buttered hoppiness? Surprisingly my wife doesn't mind it so it will not be horrible news if it sticks around. 3 weeks in the bottle as of today.

__________________
kaconga is online now
 
Reply With Quote Quick reply to this message
Old 07-14-2012, 03:46 AM   #2
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,226
Liked 149 Times on 140 Posts
Likes Given: 83

Default

i could be wrong but i don't think a hot ferment causes diacetyl, you might have an infection.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2012, 03:58 AM   #3
kaconga
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2012
Location: Rathdrum, Idaho
Posts: 941
Liked 133 Times on 102 Posts
Likes Given: 44

Default

Quote:
Originally Posted by eastoak
i could be wrong but i don't think a hot ferment causes diacetyl, you might have an infection.
Interesting. What infection might produce diacetyl and not ferment the beer to dryness? I always assumed infection would ferment even what the yeast can't.
__________________
kaconga is online now
 
Reply With Quote Quick reply to this message
Old 07-14-2012, 04:37 AM   #4
LLBeanJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LLBeanJ's Avatar
Recipes 
 
Join Date: Feb 2012
Location: Windsor, CO
Posts: 1,521
Liked 250 Times on 194 Posts
Likes Given: 112

Default

From Palmer:

"Diacetyl
Diacetyl is most often described as a butter or butterscotch flavor. Smell an unpopped bag of butter flavor microwave popcorn for a good example. It is desired to a degree in many ales, but in some styles (mainly lagers) and circumstances it is unwanted and may even take on rancid overtones. Diacetyl can be the result of the normal fermentation process or the result of a bacterial infection. Diacetyl is produced early in the fermentation cycle by the yeast and is gradually reassimilated towards the end of the fermentation. A brew that experiences a long lag time due to weak yeast or insufficient aeration will produce a lot of diacetyl before the main fermentation begins. In this case there is often more diacetyl than the yeast can consume at the end of fermentation and it can dominate the flavor of the beer."

Sometimes diacetyl will age out. Only time will tell.

__________________
LLBeanJ is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2012, 04:48 AM   #5
kaconga
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2012
Location: Rathdrum, Idaho
Posts: 941
Liked 133 Times on 102 Posts
Likes Given: 44

Default

Thanks. Sadly, aging will mean losing the hop aroma as well correct? I suppose it could be worse. Should I age at room temp, cellar temp or fridge?

__________________
kaconga is online now
 
Reply With Quote Quick reply to this message
Old 07-14-2012, 12:35 PM   #6
LLBeanJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LLBeanJ's Avatar
Recipes 
 
Join Date: Feb 2012
Location: Windsor, CO
Posts: 1,521
Liked 250 Times on 194 Posts
Likes Given: 112

Default

Correct, in this case aging can be a double-edged sword. The warmer the environment, the more active the yeasts will be, so room temp would probably be most effective.

__________________
LLBeanJ is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2012, 12:51 PM   #7
hercher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Scranton
Posts: 905
Liked 47 Times on 44 Posts
Likes Given: 6

Default

Can you tell us more about the brew process? How much yeast did you pitch, OG vs. FG., how long in primary, did you secondary, and so forth.

My guess is that, at this late stage, it isn't going to get better, and might get worse.

__________________
Two Kids Brewery

Primary: Amber Ale. :(
Seconary: Don't use one, generally
Kegged: Stein beer
Planned: Saison, pale ale, brown ale

"For a quart of ale is a dish for a king." - Shakespeare
hercher is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2012, 04:37 PM   #8
kaconga
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2012
Location: Rathdrum, Idaho
Posts: 941
Liked 133 Times on 102 Posts
Likes Given: 44

Default

Lol. I pitched a 1 quart starter of pacman yeast from Wyeast. Of was 1.072 and final was 1.018. Fermentation was close to 80 the whole time. (I have now finished my fermentation chamber.) 2 weeks in primary and 1 week in secondary. Dryhopped with one ounce of cascade in secondary. Sadly I know I didn't do this one well and was hoping for more than I got. At least the wife likes it. Maybe I can pawn it off on some bmc drinkers.

__________________
kaconga is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools