I made a Irish Red a few weeks back and I've found upon tasting that it has a strong diacytel presence, to the point where the beer is undrinkable. I'm trying to understand what has gone wrong so it doesn't happen again.
The two notable differences with this batch from the many i've brewed before are:
1. I used WLP004 irish ale yeast. with an adaquate starter of course.
2. I used pure 02 aeration. 60 seconds of gas. flow rate unknown -checked by visible bubbling in the wort.
The ale was fermented at the lower end of the temperature range. I've read that WLP004 has a tendency to throw diacytel but this was crazy.
There was no visible sign of infection, however the beer did not floculate well. It was still very cloudy a few weeks after primary fermentation completed. I thought this was unusual...
Anyway, could this be somehow related to the 02 injection?
Has anyone experienced this off-flavor with WLP004?
Any other ideas?
The two notable differences with this batch from the many i've brewed before are:
1. I used WLP004 irish ale yeast. with an adaquate starter of course.
2. I used pure 02 aeration. 60 seconds of gas. flow rate unknown -checked by visible bubbling in the wort.
The ale was fermented at the lower end of the temperature range. I've read that WLP004 has a tendency to throw diacytel but this was crazy.
There was no visible sign of infection, however the beer did not floculate well. It was still very cloudy a few weeks after primary fermentation completed. I thought this was unusual...
Anyway, could this be somehow related to the 02 injection?
Has anyone experienced this off-flavor with WLP004?
Any other ideas?