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Old 12-09-2009, 06:17 AM   #1
shizzle
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Default Diacetyl

I think what im getting is Diacetyl buttery and smooth mouthfeel. using us-05 mostly at 60 - 65 in a fridge but im getting it with any yeast i use. i tried leaving it in primary for 30 days with a diacetyl rest, tried 30 day secondary at 70F still get it. i cant taste it in samples, i dont seem to get it until 3 or 4 days in the keg. infection somewhere in my kegging system? i always sanitize kegs beer lines and taps with star san prior to kegging. im not very experienced in beer tasting or off flavors who wants to taste this and tell me for sure this is diacetyl?



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Old 12-09-2009, 06:20 AM   #2
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I would guess you have an infection in the lines or taps somewhere. Especially since you are getting it after it's in the kegs. Diacetyl can be caused by infection. Have you pulled apart your taps and cleaned them? Try some beer line cleaner. Maybe you have beerstone in the lines?



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Old 12-09-2009, 06:23 AM   #3
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Even without infection, diacetyl can occur after packaging. Diacetyl forms in fermented beer once the beer begins to oxidize. If you are getting oxygen into your system on the hot-side or post boil, diacetyl can appear in packaged beer even if you don't detect it when packaging.

Having said this, it sounds like you have a nasty case of it, and I agree with Mike that infection is a likely cause. Pediococcus bacteria is a common culprit.

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Old 12-09-2009, 12:38 PM   #4
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Quote:
Originally Posted by FlyGuy View Post
Even without infection, diacetyl can occur after packaging. Diacetyl forms in fermented beer once the beer begins to oxidize. If you are getting oxygen into your system on the hot-side or post boil, diacetyl can appear in packaged beer even if you don't detect it when packaging.
Yes... the only thing I'll add is that this can occur from too much disturbance or splashing when transferring to secondary or the bottling bucket.
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Old 12-09-2009, 12:40 PM   #5
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I had diacetyl in a keg once.

I just added about 1/4 of a packet of Nottingham dry yeast to the keg and let it sit at room temp for a week. It cleared it right up.

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Old 12-09-2009, 12:56 PM   #6
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Originally Posted by homebrewer_99 View Post
I had diacetyl in a keg once.

I just added about 1/4 of a packet of Nottingham dry yeast to the keg and let it sit at room temp for a week. It cleared it right up.
thats one thing ive never tried
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Old 12-09-2009, 02:40 PM   #7
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Quote:
Originally Posted by shizzle View Post
thats one thing ive never tried
I have used US-05 the same way. Works great.
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Old 12-21-2009, 02:45 PM   #8
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ill taste it for ya lol

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Old 01-15-2010, 05:50 AM   #9
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update on this:
i tried fresh yeast on the keg for a week at 70 or so. tasted and smelled the beer before chilling and putting on gas and couldnt detect it. tasted it again after a day or so after it was chilled and on the gas still couldnt taste it. after 2 weeks on the gas in the fridge its back again. fyi i used a brand new hose and picnic tap. any ideas whats going on here?

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Old 01-15-2010, 02:34 PM   #10
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Quote:
Originally Posted by shizzle View Post
update on this:
i tried fresh yeast on the keg for a week at 70 or so. tasted and smelled the beer before chilling and putting on gas and couldnt detect it. tasted it again after a day or so after it was chilled and on the gas still couldnt taste it. after 2 weeks on the gas in the fridge its back again. fyi i used a brand new hose and picnic tap. any ideas whats going on here?
Have you ever diasembled the fittings and cleaned those out? Could be some nasties hiding up in your popits.


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