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First partial mash was a diacetyl disaster First partial mash was a diacetyl disaster



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Old 02-05-2012, 12:48 AM   #1
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Default First partial mash was a diacetyl disaster
The first partial mash i did was an irish red ale.

I am not positive what happened but its been kegged for about 2 weeks and i can detect a good dose of diacetyl.

What are some things that could have caused this? The yeast i used was safale s04 if that makes any difference. It was fermented 60-65F.
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Old 02-05-2012, 02:37 AM   #2
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Diacetyl could be due to old yeast or insufficient aeration. What was your lag time?
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Old 02-05-2012, 04:21 PM   #3
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It was around a day. I aerated by shaking the carboy with cooled wort
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