snoochhandytardman

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How the hell do I get the desired amount of diacetal in my beer? This is not exclusively a yeast selection issue. I am drinking so many commericial beers that have this marvelous diacetyl quality, but i have no reliable guidelines for getting appropriate amounts in my homebrew. WTF?

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Sir Humpsalot

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From a flavor standpoint, I understand what you are saying, but it's still the first time I've heard of someone wanting to put a hangover into their beer.

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Dude

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This has got to be sarcasm, right?

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Make a microwave popcorn farmhouse ale and then bust out the Reddenbachometer.

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snoochhandytardman

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hahahaha Reddenbacher, I get it .......hahhahahhahahahahhahahahahahahahahahhahahah ahahahhaahhahahahahahhahahahahhahahahhahahahahahha hahahhahahaha!

And no the point of this thread is not sarcasm.
There is diacetyl taste is in beers like samual smith's pale ale, elysian ipa, fuller's winter welcome, etc. These are great beers. So no....this definently is not sarcasm.

So if someone wants to give advice that isn't moronic, please do.

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Yooper

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Sorry, I'm sure no one means to be moronic but we spend a great deal of time and energy trying to keep off flavors OUT of our beer that it's just a head scratcher when someone else is doing the opposite. No one means to be condescending.

Well, since diacetyl does age out somewhat, you'd get more of it in green beer. Also, some yeasts do produce it more than others. Try a lager yeast and pitch it at a higher than fermentation temperature and then bring it down and don't do a diacetyl rest. Some lager yeasts don't require a diacetyl rest, but some do. If you use one that requires a diacetyl rest and don't do it, you'd end up with diacetyl in your beer. Also, I believe London Ale yeast produces diacetyl and you might want to try that.

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Professor Frink

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Along with what Yooper was saying, I believe it's more of product of certain types of yeast. I was asking my LHBS about a diacetly rest, and it seems like Nessie - some people believe it, some don't. I always thought the diacetyl comes from higher floculating yeast (like Wyeast London Ale) that ferments fully at a higher temperature.

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david_42

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Racking off the cake early would help, as does a more flocculate yeast. Maybe going so far as filtering immediately, because the yeast consume diacetyl after the fermentation cycle.

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olllllo

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I'll be sure to take snoochhandytardman more seriously next time.
It's obvious that his question baffled those with a collective 12,000 post count.


Consider my "moronic" post a free bump in the future.

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Dude

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Yeah, internet tough guys rule, don't they?

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