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-   -   how long should I lager my beer? (http://www.homebrewtalk.com/f163/how-long-should-i-lager-my-beer-380672/)

Dave37 01-12-2013 06:18 AM

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Originally Posted by eastoak

what book is this in? it seems to be saying that diacetyl comes from fermenting on the break material which is not true at all. maybe i'm misunderstanding.
It's in brewing classic styles. By Palmer and jamil he doesn't say that diacetyl is caused by the break he says it can come from higher fermentation temps and changes in them. He basically says that diacetyl can be minimized greatly by keeping the ferm temps low. I attached a pic of the page. Let me know what you think. If my wording confused you I apologize. I wanted to try and keep the length of my post somewhat short and concise.

Dave37 01-12-2013 06:26 AM

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Sorry a out the blurry pic it looks much better on my iPad here is the next page where he talks about the lagering times. It doesn't say diacetyl is caused from the break I just believe it is just one of the steps involved in the process for a better beer?

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